I made these yummy chocolate chip bars today.  I found the recipe here.  How did I make this recipe a little more nutritious?  I used pastured chicken eggs from our farm in Brooksville and I used raw butter full of extra vitamins.  Mine are a little darker because I substituted the all-purpose flour with freshly ground whole wheat flour.  That is the only flour I had in the house, so I went for it.  They definitely made the cookies heartier and they had more texture.   Next time I am going to make them the original way and I think the little boys will like them more.  My husband said they were good~ even if they are a little healthier.  I have another idea I want to try next time…soaking the wheat and adding some raw yogurt into the mix.  I have done this with muffins and they turned out moist and yummy! Enjoy :)

*Makes a 9X13-inch pan of bars

INGREDIENTS:
2 1/8 cups (10 1/2 ounces) all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter (1 1/2 sticks), melted and cooled slightly
1 cup (7 ounces) light brown sugar
1/2 (3 1/2 ounces) cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips (use your preference of semisweet, bittersweet, milk, white, peanut butter…the options are endless!)

DIRECTIONS:
Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the brownies from the pan after they have baked.  Put a little oil on a napkin and rub quickly over the foil (or use non stick spray cooking oil).

Mix the flour, salt, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula.

Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. Cool on a wire rack to room temperature. Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into 2-inch squares and serve.

Recipe Source: adapted slightly from Cook’s Illustrated

~Green Boot Kaley

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