Recipe adapted from and with thanks to "The Perfect Recipe" by Pamela Anderson via My Baking Addiction
Keyword: Whole Wheat Brownies
6ouncesdark or semisweet chocolate chips
2/3cup, plus 2 tablespoons whole wheat flour(see note below for all-purpose flour)
Optional Add In:
1/3cupdark or bittersweet chocolate chips
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!
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.