Fresh-Milled Hard White Wheat Brownies

(Fudgy + Nourishing)

Step 1: Mill the Grain

Mill ¾ cup hard white wheat berries on a fine flour setting.
→ You’ll get about 1½ cups fresh flour.
Let it sit 10–15 minutes so it can cool and hydrate slightly.

Ingredients

• 1½ cups fresh-milled hard white wheat flour

• ½ cup unsweetened cocoa powder (Dutch-process if you want deeper chocolate)

• ½ tsp sea salt

• ½ tsp baking powder

• ¾ cup maple sugar or coconut sugar

• ½ cup melted butter (grass-fed if possible)
  Sub: melted coconut oil for dairy-free

• 2 eggs, room temp

• 1 tsp vanilla extract

• ½ cup raw milk or whole milk
  Sub: almond or oat milk

• ¾ cup dark chocolate chunks or chips (optional but encouraged)

Instructions

1. Preheat oven to 350°F. Line an 8×8 pan with parchment.

2. In a bowl, whisk flour, cocoa powder, salt, and baking powder.

3. In another bowl, whisk sugar and melted butter until glossy.

4. Add eggs and vanilla, whisk until smooth.

5. Stir in milk.

6. Gently fold dry ingredients into wet—don’t overmix.

7. Fold in chocolate chunks.

8. Spread into pan and smooth top.

9. Bake 22–28 minutes, until the center is just set (a toothpick should have moist crumbs, not wet batter).

10. Cool completely before cutting—this matters for texture.

Why Hard White Wheat Works

Hard white wheat is naturally milder and slightly sweet, making it perfect for desserts. Fresh-milled flour keeps the minerals, fiber, and oils intact, so these brownies actually satisfy instead of sending you back for five more.

Optional Upgrades (because we love options)

• Add ½ tsp cinnamon for depth

• Swirl in nut butter before baking

• Top with flaky sea salt once out of the oven

• Replace ¼ cup flour with almond flour for extra fudginess

These are brownies that feel indulgent but align with a whole-foods kitchen—ground by you, made with intention, and meant to be enjoyed slowly with a cup of tea or coffee.