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Family Central: Whole Grain Brownies

No matter how fancy I like to eat from time to time, I’d have to say a good old-fashioned brownie with ice cream and hot fudge sauce will always remain my go-to favorite dessert. It’s simple and I can count on it to satisfy my chocolate cravings every single time.

So why on earth would I mess with a brownie by adding whole wheat flour, you ask? Well, one weekend I just felt like experimenting a little and see what would happen. Ordinarily, I’m not a fan of the flavor or texture of whole wheat flour in desserts (except maybe oatmeal cookies), but two things make this brownie recipe a true treat to eat.

First, use white whole wheat flour. FRESH carries the King Arthur brand, and it makes a huge difference. It looks like white flour, bakes more like white flour, but also has the health benefits of whole wheat.

And second, it’s really important that you let the brownies sit overnight (or several hours) before you cut and serve; this allows the bran of the whole wheat flour to “relax” a bit, making the flavor and texture more like a traditional brownie.


Whole Grain Brownies
Makes: 24

1 cup unsalted butter, melted
2 cups light brown sugar, firmly packed
3/4 cup Dutch-process cocoa
1 tsp salt
1 tsp baking powder
1 tsp espresso powder
1 Tbs vanilla extract
4 large eggs
1-1/2 cups white whole wheat flour, organic preferably
2 cups semi-sweet or bittersweet chocolate chips

Preheat the oven to 350° F. Lightly grease a 9×13-inch pan.

In a medium-size microwave-safe bowl, melt butter, then add sugar and stir to combine. Return the mixture to microwave briefly–just until it’s hot, but not bubbling.

Transfer the mixture to a bowl and stir in cocoa, salt, baking powder, espresso powder and vanilla. Add eggs, stirring until smooth; then add flour and chips, again stirring until smooth. Spoon the batter into the prepared pan.

Bake the brownies for 30 minutes, until a cake tester or sharp knife poked into the center reveals wet crumbs and edges feel set. Remove from oven, and cool completely on a rack. Cover and let sit overnight before cutting and serving.