ʻUlu Flour Brownies
Using ʻulu flour as a partial substitute for all purpose flour makes this brownie recipe more environmentally friendly without skimping on any of the chocolatey decadence dessert lovers crave.
½ cup butter
1 cup white sugar
2 large eggs
1 teaspoon vanilla extract
⅓ cup unsweetened cocoa powder
¼ cup all purpose flour
¼ cup ʻulu flour
¼ tsp salt
¼ tsp baking powder
3 tbsp butter, softened
3 tbsp unsweetened cocoa powder
1 tbsp honey
1 tsp vanilla extract
1 cup confectionersʻ sugar
Preheat oven to 350 degrees F.
Grease and flour an 8-inch square pan.
In a large saucepan, melt ½ cup butter.
Remove from heat, and stir in sugar, eggs, and 1 tsp vanilla.
Beat in ⅓ cup cocoa, ½ cup flours, salt, and baking powder.
Spread batter into prepared pan and bake in preheated oven for 25 to 30 minutes. Do not overcook.
Combine butter, cocoa, honey, vanilla extract, and confectionersʻ sugar. Stir until smooth.
Frost brownies while they are still warm.