What is it about Valentine’s Day that makes people think they have to spend a fortune or get all stressed out about gift giving?
In my opinion, there’s only one way to show your Valentine how much you care.
Nothing says lovin’ like a thoughtful gift from the kitchen, especially one made with real ingredients like King Arthur Flour. Who doesn’t swoon at the thought of fresh cheese blintzes on Valentine’s Day morning? Who doesn’t fall just a little bit more in love under the spell of a hazelnut pain au chocolat? What Valentine doesn’t get a little hot and bothered by the mention of a cheesy beer crust pizza?
It all comes down to love. Because, in my opinion, you can’t spend time in the kitchen, measuring out ingredients, getting a little flour in your hair, and devoting your time to creating food for others to enjoy, without devoting a little of yourself, too.
That’s love. And it’s delicious.
All of the recipes above can be made with King Arthur products. Find more recipes and browse their huge selection of baking supplies online at KingArthurFlour.com.
Here’s our new favorite for Valentine’s Day, featuring King Arthur All-Purpose Cocoa - with the rich body of Dutch-process cocoa and the deep-dark color of black cocoa, it’s the only cocoa you’ll need in your pantry. These fudgy brownies get a kick of fiber from the whole wheat flour used, which means they’re not only from the heart, but they’re better for your Valentine’s heart, too. Who doesn’t love a healthier alternative (especially when there’s chocolate involved!)
Tasting is Believing Whole Grain Brownies
courtesy of King Arthur Flour
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups light brown sugar
- 3/4 cup All Purpose Cocoa
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon espresso powder (optional, but recommended)
- 1 tablespoon vanilla extract
- 4 large eggs
- 1 1/2 cups King Arthur White Whole Wheat Flour, organic preferred
- 2 cups semisweet or bittersweet chocolate chips
Preheat the over to 350 degrees F. Lightly grease a 9″ x 13″ pan; line pan with parchment paper if desired.
In a medium-sized microwave-safe bowl, or in a saucepan set over high heat, melt the butter, then add the sugar and stir to combine.
Return the mixture to the heat (or microwave) briefly just till it’s hot (about 110°F to 120°F) but not bubbling. Don’t worry if it separates; just stir it briefly to recombine a bit. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
Transfer the mixture to a bowl, and stir in the cocoa, salt, baking powder, espresso powder if using, and vanilla.
Add the eggs, stirring till smooth.
Then add the flour and chips, again stirring till smooth. Spoon the batter into the prepared pan.
Bake the brownies for 30 minutes, until a cake tester or sharp knife poked into the center reveals wet crumbs, but not raw batter. The brownies should feel set on the edges and in the center. Remove them from the oven, and cool completely on a rack.
Cover and let sit overnight before cutting and serving; this gives the bran a chance to soften and become “invisible” in your mouth.
Yield: 2 dozen 2″ brownies
Serving Size: 60g Servings Per Batch: 24 Amount Per Serving: Calories: 247 Calories from Fat: 120 Total Fat: 14g Saturated Fat: 8g Trans Fat: 0g. Cholesterol: 56mg Sodium: 134mg Total Carbohydrate: 32g Dietary Fiber: 2g Sugars: 25g Protein: 3g.
What’s your favorite Valentine’s Day treat?