Dark Chocolate Whole Wheat Brownies

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These Dark Chocolate Whole Wheat Brownies have everything I dream of in my chocolate desserts. They are chewy, cakey, fudgy, gooey, and delicious!

Plus, they are perfect with fresh strawberries and a scoop of ice cream. Is there a form of chocolate in the world that isn’t lovely with fresh berries?

Whole Wheat Brownies - fudgy, rich, chocolate bites of heaven

Whole Wheat Brownies

I’ve been baking my way through my favorite dessert recipes and seeing which ones can be adapted for baking with whole wheat.

I was absolutely thrilled to discover that this recipe adapted perfectly for use with whole wheat. There was no noticeable change in the taste and I promise that you could not tell the difference. I actually prefer the whole wheat version to the original.

And while this particular brownie recipe is made with whole wheat flour, it works perfectly with all-purpose flour as well, if that’s more your thing. Add in your favorite nuts and extra chocolate chips, if you’d like. Make it your own and enjoy! 

Brownies are my go-to dessert for casual weeknight dinners or for company meals. They can be dressed up or down according to your mood.

Topped with Homemade Ice Cream, Chocolate Sauce, or Salted Caramel, you’ll have the ice cream sundae of your dreams.

If you are a brownie lover like I am, you’ll want to check out Chocolate Cherry Almond Brownies, Peanut Butter Fudge Brownies, S’More Brownies, and Mexican Spice Brownies.

Last but definitely not least, try the Cranberry Pecan Brownies. The cranberries are a tart counterpart to the rich chocolate fudgy brownies. It’s a fun surprise flavor and everyone who has tasted these brownies has given them rave reviews.

Whole Wheat Brownies

Brownie Baking Tip

Take care not to overbake. If you wait until a toothpick inserted comes out clean, they will be overcooked. You want fudge-like crumbs for these brownies.

If not serving immediately, do not cut brownies. Whole brownie cake can be wrapped in plastic wrap, then foil, and refrigerated for up to five days or frozen for up to three months.

A doubled recipe will fill a 9×13 pan perfectly. The baking time will need to be increased to at least 55 minutes, be sure to check for doneness.

Rich, Fudgy Whole Wheat Brownies

Whole Wheat Brownie Recipe

  1. Adjust oven rack to lower-middle position and preheat oven to 325 degrees. Grease an 8-inch baking pan with butter and then line with parchment, so you can use it as a handle to pull cooked brownies from the pan.
  2. Melt chocolates and butter in a medium saucepan over medium-low heat. Stir to combine. Remove from heat; whisk in sugar and vanilla. Whisk in eggs, one at a time, fully incorporating each one before adding the next. Continue to whisk until the mixture is completely smooth and glossy.
  3. Add the flour, baking powder, and salt. Whisk until just incorporated. Stir in additional chocolate, if desired. Pour batter into the prepared pan; bake until a toothpick or cake tester inserted in center comes out with wet crumbs, about 45 minutes.
  4. Cool brownies in pan on a wire rack for five minutes. Use handles to pull brownies from pan. Completely cool brownies on a cooling rack before serving. 

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Whole Wheat Brownies

Dark Chocolate Whole Wheat Brownies

5 from 6 votes
Recipe adapted from and with thanks to "The Perfect Recipe" by Pamela Anderson via My Baking Addiction
Pin Print Review
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Course: Dessert
Cuisine: American
Servings: 12 servings

Ingredients 

  • 6 ounces dark or semisweet chocolate chips
  • 10 tablespoons butter
  • 1 1/4 cups sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 2/3 cup, plus 2 tablespoons whole wheat flour (see note below for all-purpose flour)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Optional Add In:

  • 1/3 cup dark or bittersweet chocolate chips

Instructions

  • Adjust oven rack to lower-middle position and preheat oven to 325 degrees. Grease an 8-inch baking pan with butter and then line with parchment, so you can use it as a handle to pull cooked brownies from pan.
  • Melt chocolates and butter in a medium saucepan over medium-low heat. Stir to combine. Remove from heat; whisk in sugar and vanilla. Whisk in eggs, one at a time, fully incorporating each one before adding the next. Continue to whisk until the mixture is completely smooth and glossy.
  • Add the flour, baking powder, and salt. Whisk until just incorporated. Stir in additional chocolate, if desired. Pour batter into the prepared pan; bake until a toothpick or cake tester inserted in center comes out with wet crumbs, about 45 minutes.
  • Cool brownies in pan on a wire rack for five minutes. Use handles to pull brownies from pan. Completely cool brownies on a cooling rack before serving. Enjoy!

Notes

If you wait until a toothpick inserted comes out clean, they will be overcooked. You want fudge-like crumbs.
If you’d like to make these with all-purpose flour instead of whole wheat, simply reduce the flour by two tablespoons and only use a total of 2/3 cup flour.

Nutrition

Calories: 227kcal · Carbohydrates: 31g · Protein: 3g · Fat: 11g · Saturated Fat: 6g · Cholesterol: 66mg · Sodium: 196mg · Potassium: 80mg · Fiber: 1g · Sugar: 21g · Vitamin A: 351IU · Calcium: 21mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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{originally published 6/4/11 – recipe notes and photos updated 10/9/20}

Whole Wheat Brownies

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Barefeet In The Kitchen says

    You can sub a light flavor (not EVOO) olive oil for the butter and they should remain basically the same.

    In the past, I've used applesauce, yogurt and sour cream to replace the oils as well. As for the taste, it is unlikely to remain the same without an actual oil or fat in the recipe. In my own opinion, most desserts are worth making with the original ingredients. One of these is far tastier than several of the lower fat versions I made years ago.

  2. Rhonda Snow says

    I made this substituting organic coconut oil for the butter and organic coconut sugar for the white sugar. The brownies were delicious! 🙂5 stars