These whole wheat brownies are actually one of my all-time favorite brownies. Although you can’t really tell that these are whole wheat brownies, the whole wheat flour adds a subtle sweetness and warmth to the flavor of the brownies. It’s amazing!
If you’d like to convert your own brownie recipe into a whole wheat brownies recipe, I recommend that you use about 75% of the measurement of all purpose flour called for in the original recipe. For example, if your recipe called for 1 cup of all purpose flour, use 3/4 cups of whole wheat flour. If your brownie recipe called for 1/2 cup of all purpose flour, you would use 1/4 cups plus 2 tablespoons of whole wheat flour. In most cases, nothing else would need to be adjusted.
You might also enjoy these Healthy Brownies that are also made with whole wheat flour, but include olive oil instead of butter.
Whole Wheat Brownies
- 3 oz unsweetened chocolate broken or chopped to pieces
- 8 TB unsalted butter 1 stick
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla
- 1/4 tsp salt
- 1/4 cup plus 2 TB whole wheat flour
- 1/2 tsp baking powder
- Preheat oven to 350 and prepare an 8 inch square pan by lining it with foil or parchment paper.
- In a microwaveable bowl, melt butter and chocolate together in 20 second bursts, stirring in between, until completely melted and smooth.
- In a large bowl, combine butter and chocolate mixture with sugar and stir. Add eggs and stir. Add vanilla and salt. Stir.
- Add flour and sprinkle in the baking powder. Stir until flour is just incorporated. Pour batter into prepared pan and smooth out.
- Bake approximately 20 minutes, or until a toothpick inserted in the middle comes out with moist crumbs, but not wet batter.
- Set pan on a rack to cool.