Baking with agave nectar is always an experiment. I was hoping these brownies would be wonderfully fudgy and chewy, but they have a consistency that is closer to cake. I’m not complaining though… I love chocolate cake as much as I love brownies. I ate that strip of brownie missing from the picture within a minute of them coming out of the oven (probably should’ve waited until after I took the picture…oops!)
Agave Brownies
Adapted from C&H
The chocolate chips in my brownies all sank to the bottom, so I added in the step where you dust them with flour. The batter is on the thin side, so it may be a lost cause, but I figure it’s worth a try.
1 cup whole wheat flour, plus more for dusting chocolate chips
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
4 large eggs, room temperature
2/3 cup amber agave nectar
2/3 cup light agave nectar
3 teaspoons vanilla extract
1 cup butter (2 sticks), melted
2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees and grease a 9×13 inch baking pan.
Place the whole wheat flour, baking soda, and salt in a medium bowl, then sift in the cocoa powder (removing any lumps). Whisk the dry ingredients together and set aside.
In a large bowl, beat the eggs until they are light and fluffy. Add the agave nectars, vanilla, and melted butter and whisk to combine. Add the dry ingredients to the wet ingredients in three additions, stirring until just combined after each addition. Dust the chocolate chips with flour to prevent them from sinking to the bottom, then add them to the batter and stir them in.
Transfer the batter to the prepared baking pan and bake for 35 to 40 minutes, until the sides of the brownies pull away from the pan. Let the brownies cool before cutting.
Makes one 9×13 inch pan of brownies.
