Dark Chocolate Whole Wheat Brownies

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Dark Chocolate Whole Wheat Brownies recipe by Barefeet In The Kitchen

These 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. Is there a chocolate in the world that isn’t lovely with fresh berries? 

I’ve been baking my way through my favorite dessert recipes this year and seeing which ones can be adapted for baking with freshly ground wheat. I am addicted to my Nutrimill and I love finding new ways to use wheat to replace the standard AP flour.

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.

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Dark Chocolate Whole Wheat Brownies

Recipe adapted from and with thanks to "The Perfect Recipe" by Pamela Anderson via My Baking Addiction
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Ingredients 

  • 2/3 cup plus 1 heaping tablespoon whole wheat flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • Baker's Joy baking spray
  • 3 ounces bittersweet chocolate chips
  • 3 ounces semisweet chocolate chips
  • 10 tablespoons 1 stick plus 2 tablespoons butter
  • 1 1/4 cups sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • Optional: 1/3 cup dark or bittersweet chocolate chips

Instructions

  • Adjust oven rack to lower-middle position and preheat oven to 325 degrees.
  • Whisk flour, salt and baking powder in a small bowl; set aside. Spray an 8-inch baking pan with baking spray and then fit a sheet of foil in pan and up two sides, so you can use it as a handle to pull cooked brownies from pan. Spray foil with baking spray.
  • Melt chocolates and butter in a medium bowl over a pan of simmering water. 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 mixture is completely smooth and glossy. Add dry ingredients, whisk until just incorporated. Stir in additional chocolate, if desired.
  • Pour batter into prepared pan; bake until a toothpick or cake tester inserted in center comes out with wet crumbs, 35-45 minutes. Cool brownies in pan on a wire rack for five minutes. Use handles to pull brownies from pan. Completely cool brownies on rack, at least three hours. Cut into squares and serve. 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. Enjoy!

Notes

If you wait until toothpick inserted comes out clean, they will be overcooked. You want fudge-like crumbs.
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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'm going to try this recipe substituting organic coconut oil for the butter and organic coconut sugar for the white sugar. I'll keep you posted on the outcome 🙂