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). 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).
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!
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.
(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.
I am happy to welcome Fudgiest Whole Wheat Brownies to my cocoa repertoire!
- • 1 stick butter (4 ounces)
- • 1 cup sugar
- • 1/2 cup natural unsweetened cocoa powder
- • ½ teaspoon baking powder
- • ½ teaspoon espresso powder or ground coffee (optional)
- • 1½ teaspoons vanilla extract
- • 2 large eggs
- • 3/4 cup white whole wheat flour
- • 1/2 cup chocolate chips
- Preheat the oven to 350°F. Lightly grease an 8 or 9-inch square pan; line the pan with parchment paper if desired.
- In a medium saucepan set over low heat, melt the butter, then add the sugar and stir to combine.
- 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.
- 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.
- Add the eggs one at a time, stirring until smooth.
- 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.
- 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.
- Per the original recipe, you should be able to double this recipe and make it in a 9 x 13 pan.
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