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Brownies


4 eggs
1 teaspoon salt
1 teaspoon baking powder
1 tsp Mt Hagen organic freeze-dried coffee
1 1/4 cup cocoa powder
1 tablespoon vanilla extract 

1 cup butter, melted
1 cup jaggery (or honey)

1 1/2 cup integral barley flour (lightly roast whole barley before milling)
2 cups chocolate chips (Pascha 85% are our favorite!)

1/2 cup walnuts (optional)

Butter a 9x13 dish and preheat oven to 350℉. While melting butter in a small sauce pan, mix eggs, salt, baking powder, instant coffee, cocoa powder and vanilla. Once butter is melted, add jaggery and heat/whisk to completely combine.* Pour into egg/cocoa mixture while mixer is running; Whisk to combine well. Add flour and chocolate chips* and beat until smooth. Top with walnut pieces, then bake at 350℉ for 28 minutes.

*These two steps, melting the sugar and the chocolate chips for the batter will help to create a shiny surface. 
We prefer our sweets not quite as sweet as traditional, so if these are too bittersweet for you, you might increase the jaggery/honey.

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