When it comes to spent grain recipes, I find that almost all of them fall into two categories: (1) they use hardly any spent grain and they blend it with regular flour or (2) they aren’t very good because they are dry and crumbly. As a baker, I would NEVER recommend a recipe like that which is where these brownies come in! They were my first I-can’t-tell-what-flour-these-are-made-from-and-I-can’t-stop-eating-them success. They’re fudgey and sweet and not gritty or whole wheat flavored at all.
Good to Know Before You Bake!
- Spent Grain has almost no gluten (it’s 20% protein and 70% fiber!) so unlike other batters that will start out runny and then form gluten structure, this batter will start out quite dense and hold its texture. Dense in a gooey, yummy chocolate-y way, I swear!
- If you’re using “medium” sized eggs (it will note the size on the carton) add an extra egg yolk. If you’re using “extra-large,” no problem.
- This recipe is really made to hydrate dry, fiber rich spent grain. If you only have all purpose flour, try my stout skillet brownies for a chocolaty dessert.
I Can’t Believe They’re Spent Grain Brownies Recipe
Yields 16 brownies | Active time 15 minutes | Total Time 40 minutes
- 1 ½ cups semi-sweet chocolate (chopped, chips, or chunks all work!)
- ½ cup butter (113 grams)
- 3 tablespoons neutral oil, I use canola (42 grams)
- 1 cup light brown sugar (200 grams)
- 3 large eggs
- 1 ⅓ cups spent grain flour (186 grams)
- ¼ cup + 2 tablespoons cocoa powder (85 grams)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- ¾ cup your favorite chocolate chunks or chips (optional) I use dark chocolate chunks
- Preheat the oven to 350°F and line a 9”x13” pan with parchment paper or spray lightly with cooking spray.
- Heat the chocolate and the butter together in the microwave on 50% power in 30 second increments, stirring well between each increment, until it is melted. It only takes 3 increments in my microwave, try not to over do it!
- Add oil to the chocolate mixture, stir, and set aside to cool slightly.
- Sift spent grain flour and cocoa powder into a medium bowl. If your spent grain flour doesn’t fit through a sifter, follow the steps in this video. Then whisk in baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment mix eggs and sugar on medium low speed (speed 4 on a Kitchen Aid). Mix until the mixture is even and no longer appears gritty. You can also use hand beaters or a whisk in place of a stand mixer!
- Pour the chocolate mixture into the egg mixture and turn the mixer to medium low speed. Mix, scraping down the sides and bottom of the bowl with a rubber spatula as needed, until well combined. This will take 2 to 3 minutes.
- Add half the spent grain flour mixture and mix on low just until the powdery flour texture disappears, about 15 seconds. Then add the rest of the flour mixture and mix until combined, 15 to 30 seconds.
- Remove the bowl from the mixer and fold in chocolate with a rubber spatula.
- Spread into an even layer in the pan, the mixture may feel quite sticky and stiff.
- Bake for 15 minutes, then rotate the pan. Bake for another 5 to 10 minutes or until the edges are set and the center is still a little wobbly. (The brownies will continue to cook a little as they cool!)
- Allow to cook for at least 10 minutes before removing from the pan or serving. Serve them warm or allow them to cool completely before slicing!
- These brownies can be stored at room temperature in an airtight container for up to 5 days or in the freezer for up to two months. To reheat allow the brownies to come to room temperature, uncovered.