Fudgiest Whole Wheat Brownies

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Aren’t fudge brownies beautiful?  Gooey, chocolaty, sweet.  Even the box mixes are good—enough to make this organic girl cave. Until I tried this recipe for Fudgiest Whole Wheat Brownies. Now I’m a convert to homemade! 

Fudgiest Whole Wheat Brownies

Fudgiest Whole Wheat Brownies

The recipe came from King Arthur with just a few small changes (including reducing the batch size by half).  To make them extra special for Valentine’s Day, I cut them into hearts.   

You see I was planning a Valentine’s gift for daughter at a far-away, warm-weather college. Melty chocolate candy would never do, but Fudgiest Whole Wheat Brownies would be perfect (shhhhh). 

Making heart brownies

Making heart brownies

 I worried that a whole wheat brownie wouldn’t be the same but these brownies are authentic–right down to that papery top.  And they aren’t much harder to make than packaged brownies.  I did all the mixing in the single saucepan that melted the butter! 

Mix up brownies in one saucepan

Mix up brownies in one saucepan

I should mention a couple preparation tips.  First, you want to spoon the flour into your measuring cup and level.  You wouldn’t want to “flour down” any of the fudginess.  The other recommendation King Arthur made was to wait until the second day to cut and eat them.  Yah, like that’s going to happen. 

“I’ll just walk away from these hot fragrant brownies.”  Said no one ever.

Heart pan or cookie cutter--it's all good

Heart pan or cookie cutter–it’s all good

(Organic) cocoa powder can be an important staple if you are trying to go more natural.  We buy it by the pound!  Every winter I make hot cocoa from scratch.   And my homemade chocolate syrup (with no high fructose corn syrup) is a year round favorite. 

Fudgiest Whole Wheat Brownies cut into hearts

Fudgiest Whole Wheat Brownies cut into hearts

I am happy to welcome Fudgiest Whole Wheat Brownies to my cocoa repertoire!

Fudgiest Whole Wheat Brownies
Serves 12
Making authentic fudgiest whole wheat brownies (they even have that papery top) couldn't be much easier or tastier!
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
220 calories
29 g
53 g
11 g
3 g
7 g
54 g
20 g
20 g
0 g
4 g
Nutrition Facts
Serving Size
54g
Servings
12
Amount Per Serving
Calories 220
Calories from Fat 98
% Daily Value *
Total Fat 11g
17%
Saturated Fat 7g
33%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 53mg
18%
Sodium 20mg
1%
Total Carbohydrates 29g
10%
Dietary Fiber 2g
7%
Sugars 20g
Protein 3g
Vitamin A
6%
Vitamin C
0%
Calcium
4%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 1 stick butter (4 ounces)
  2. • 1 cup sugar
  3. • 1/2 cup natural unsweetened cocoa powder
  4. • ½ teaspoon baking powder
  5. • ½ teaspoon espresso powder or ground coffee (optional)
  6. • 1½ teaspoons vanilla extract
  7. • 2 large eggs
  8. • 3/4 cup white whole wheat flour
  9. • 1/2 cup chocolate chips
Instructions
  1. Preheat the oven to 350°F. Lightly grease an 8 or 9-inch square pan; line the pan with parchment paper if desired.
  2. In a medium saucepan set over low heat, melt the butter, then add the sugar and stir to combine.
  3. Return the mixture to the heat briefly just till it's hot (about 110°F to 120°F--chocolate burns above 120°F) but not bubbling. If it separates stir it briefly to recombine a bit. Heating this mixture a second time will dissolve more of the sugar, which will help to produce the papery style top on your brownies.
  4. Give the sugar mixture a minute to cool if it may have gotten too hot, then stir in the cocoa, baking powder, espresso powder (if using), and vanilla.
  5. Add the eggs one at a time, stirring until smooth.
  6. Measure the flour carefully, spooning it into the measuring cup, not scooping, then leveling. Add the flour and chips, then stir until smooth. Spoon the batter into the prepared pan.
  7. Bake the brownies for about 30 minutes, until a cake tester inserted into the center reveals wet crumbs, but not raw batter (look out for hitting a melted chocolate chip). The brownies should feel set on the edges and in the center. Remove them from the oven, and cool on a rack.
Notes
  1. Per the original recipe, you should be able to double this recipe and make it in a 9 x 13 pan.
beta
calories
220
fat
11g
protein
3g
carbs
29g
more
Art of Natural Living http://artofnaturalliving.com/
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7 Comments

  1. These little hearts look beautiful and delicious Inger!!

  2. Fudgy Whole Wheat Brownies, OMGoodness!!! Your daughter is going to be one happy student, Inger. I’ve been thinking about making those Black Bean Brownies that Marion likes but, after seeing these, well, I may need to rethink that, lol…

    Thanks so much for sharing, Inger…Enjoy you Valentine’s Day:)

  3. How on earth could these brownies no make anyone happy? Happy Valentine’s Day!

  4. I must admit that nothing but homemade works for me when it comes to brownies! And a whole wheat variation sounds like a (slightly) healthy alternative.

  5. Your daughter is in for a treat! These heart shape brownies are cute, fudgy, and absolutely delicious!!

  6. Will try to make these brownies…they look jummy and healthy alsoo
    thanks for the receipe and good karma coming your wayy

  7. Yum! My kids love heart shaped foods and brownies so I will have to try these out, thanks.

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