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
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. Have you tired topping them with Peanut Butter Frosting?
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.
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.
Whole Wheat Brownie Recipe
- 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.
- 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.
Dark Chocolate Whole Wheat Brownies
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 kosher 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
Nutrition
{originally published 6/4/11 – recipe notes and photos updated 10/9/20}
michael says
Those look amazing. I am going to ask my wife to bake me some! Thank you for visiting my blog as well!
Skinny Fat Kid says
Love the idea of whole wheat brownies!! Any subs for the butter?
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.
Tom Walker says
MCT oil is very healthy and can be mixed with coconut oil itself and some salt to substitute for butter.
Two fit and fun gals says
oh yum please send me a piece for morning tea 😀
Lori says
Made them yesterday and they are delicious!!
Anonymous says
Can I double the recipe and use a larger pan?
Mary says
Sorry I missed the question initially, but yes, you can easily double the recipe!
Sarah Kidd says
How do you think spelt flour would do in this recipe?
Mary says
I have no idea, Sarah. I've never worked with spelt flour. If you try it, let me know how it works!
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! 🙂
JoMarie Baker says
I agree…..most desserts are worth making with the original ingredients, which produce the best results 😉
Michael says
These were so good, I ate the whole thing!
Radu says
Can I use jaggery / brown sugar instead
Nancy says
Is there a measuring cup equivalent to 3 ounces of chocolate chips ?
Mary Younkin says
3 ounces is about 1/2 cup of chocolate chips, Nancy.