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Buckin’ Bronco Brownies

pg221By Deirdre Imus, The Imus Ranch Cooking for Kids and Cowboys
Anyone who likes chocolate surely loves brownies. And this particular recipe serves up enough dense, luscious treats for a whole crowd of chocolate lovers to enjoy. These are hands-down rich, chewy, and scrumptious. Store the brownies in an airtight container. 
 
I recommend using all organic non GMO ingredients.
  
Preparation Time: 15 minutes          
 
Cooking Time: Approx. 20 minutes 
 
Ingredients:
 
¾    Cup unbleached white flour 
¼    Cup whole-wheat or rye flour 
1     Cup raw unrefined sugar 
½    Cup cocoa powder 
½    Teaspoon baking soda 
½    Teaspoon baking powder 
¼    Teaspoon cinnamon 
1/3  Cup trans fats free margarine, at room temperature 
2     Eggs 
2     Teaspoons vanilla extract 
¼    Cup vegan chocolate chips or semi-sweet chips 
3     Dark chocolate “Bug Bites” squares, chopped * 
 
Directions:
  
Preheat the oven to 325˚F. In a large mixing bowl, stir together the flours, sugar, cocoa, baking soda, baking powder, and cinnamon. Stir in the margarine until the mixture resembles coarse crumbs. Stir in the eggs and vanilla. Fold in the chocolate chips and a third of the Bug Bites and stir to combine and distribute the ingredients. 
  
Spread three-quarters of the mixture evenly in a 9-by-13-inch pan lined with unbleached parchment paper; scatter the remaining Bug Bites over the top and use the rest of the batter to cover them with a thin layer. Bake approximately 20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool in the pan. When cool, cut into 2-inch squares. 
  
Makes 16 brownies 
  
 
Recipe printed with permission from The Imus Ranch: Cooking for Kids and Cowboys by Deirdre Imus / published by Rodale, 2004.
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