Fudgiest Whole Wheat Brownies
Rich, gooey and chocolatey, no one will ever know that these Whole Wheat Brownies are just a little healthier. 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!
The recipe came from King Arthur with just a few small changes (including reducing the batch size by half). Yes, resisting rich gooey brownies was never my strength!
I worried that brownies with whole wheat flour 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!
Why You’ll Love This
- Tasty & easy. Brownies are a favorite because of their amazing flavor. And homemade isn’t really much harder than from a mix!
- Uses whole wheat. Since it’s packed with extra nutrients, making whole wheat flour brownies means that we get extra vitamins, fiber, and other antioxidants into our diet. From dessert even!
- Easy to make ahead. This recipe is super easy to make. You can even store the batter to bake fresh and warm brownies later. Or you can prepare brownies in advance and freeze them.
- Perfect as a gift. You’ll be a hit with brownies as a gift, in any way shape or form! And if you send Valentines heart shaped brownies to your college student in Arizona, they won’t melt in the heat!
What You’ll Need
- Butter. To achieve a moist and tender texture.
- Sugar. To add sweetness and flavor to the brownies.
- Cocoa powder. For the chocolatey flavor
- Baking powder. Helps lift brownies and create a good texture.
- Espresso powder or ground coffee. This is optional but using espresso powder or ground coffee enhances the chocolate flavor.
- Vanilla extract. Adds additional flavor to the brownies.
- Eggs. Adds richness, helps the brownies rise and binds the ingredients.
- White whole wheat flour. All the benefits of whole wheat but lighter. I have not tried whole wheat or all purpose, but they should work, with perhaps a small change in flavor and texture. Chocolate hides a lot of sins!
- Chocolate chips. You can use dark, milk or semi-sweet chocolate chips. I prefer full-sized to mini because they are less likely to melt into the batter.
Step by Step Directions
In a saucepan, melt the butter then remove the pan from the heat. Add the sugar and stir until dissolved. Return the pan to the heat and stir briefly until just hot (about 110 – 120F). Remove from the heat.
Stir in the cocoa, baking powder, espresso powder (if using), and vanilla.
Add the eggs one at a time, stirring until smooth.
Add the flour and chips, then stir until smooth.
Spoon the batter into the prepared pan.
Remove them from the oven, and cool on a rack.
Tips and FAQs
(Organic) cocoa powder can be an important staple if you are trying to go more natural. We buy it by the pound! And my homemade chocolate syrup (with no high fructose corn syrup) is a year round favorite.
Fluff and spoon the flour into your measuring cup, then level it, rather than scooping it in. 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 rich fragrant brownies.” Said no one ever.
Storing and Freezing
Store leftover brownies in an airtight container at room temperature for 3-4 days. If they last that long.
Brownies can also be frozen, in an airtight container for up to a three months. In fact, I froze lots of bite-sized brownies, sprinkles and all, a few weeks before my daughter’s wedding. They thawed out perfectly in about 15 minutes, which meant my helpers could thaw a little at a time as they disappeared!
These brownies are great just as written. But one way to vary them is to change the add-ins. I used just chocolate chips in these but you can also add nuts. Or change it out entirely and use white chocolate or toffee bits.
Adding buttercream frosting is another delicious option. I’ve used mint buttercream for St Patrick’s Day and a favorite is to top with chocolate buttercream then press in mini M&Ms.
While you don’t see it a lot, changing the shape of your brownies is also fun. Hearts are great both for Valentine’s Day or weddings. Shapes can be made two ways. Either in a special pan….
Or using cookie cutters to cut out the shapes. Now this will leave you with extra brownie bits–which can be used to make a trifle. That’s if they last long enough of course.
Or do it all—shapes, frosting and sprinkles like these heart brownies I made for my daughter’s wedding!
So many brownies, so little time…
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! Nutrition data accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
Fudgiest Whole Wheat Brownies
Serving Size: 1
Amount Per Serving: Calories: 220Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 51mgSodium: 94mgCarbohydrates: 29gFiber: 2gSugar: 21gProtein: 3g
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!
Nutrition data accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
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Love brownies — they’re better than cake! These look particularly scrumptious. and the whole wheat makes them healthy, right? 🙂 Good stuff — thanks.
Yes, I’d take these over cake too. Even without the wheat flour John!
My family is a fan of boxed brownies. These brownies look scrumptious! I love the simplicity of the recipe. I have to start incorporating whole wheat flour into my baking.
Yes, we like the boxed too! But this was so easy and I love feeling a little less guilty when I indulge in desserts!
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Yum! My kids love heart shaped foods and brownies so I will have to try these out, thanks.
Your daughter is in for a treat! These heart shape brownies are cute, fudgy, and absolutely delicious!!
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.
How on earth could these brownies no make anyone happy? Happy Valentine’s Day!
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:)
These little hearts look beautiful and delicious Inger!!