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You won’t believe that these are whole wheat brownies when you take a bite. These brownies are fudgy and have that signature crackly crust you crave when it comes to an amazing brownie but it’s 100% whole wheat.
Yes that stack of ooey, gooey chewy fudge brownies really are 100% whole wheat. Would I lie to you? Definitely not when it comes to something as serious as a fudgy chocolate brownie.
These brownies are everything you want, plus a little oomph of nutrition. I used white whole wheat flour in this recipe because I love the softness of this variety but regular whole wheat flour also works. These brownies start with melting some butter on the stovetop, then adding your sugar. I returned the mixture to the stove to heat up the sugar a little bit to help dissolve. This is key to getting a crackly crust on top. Then rest of the mixture comes together in a mixing bowl. Easy. Peasy. Done.
Although these brownies are fabulous right out of the oven, I prefer to let them sit overnight and enjoy them the next day to let wheat bran in the flour soften a little bit. Ok enough talking…let’s bake.
Why You Will Love These Whole Wheat Brownies
- 100% Whole Wheat – Nothing wrong with a little extra nutrition, and the best part is you won’t even know it.
- No Mixer Needed – I love making homemade brownies because they are so easy to make and don’t require me busting out my stand mixer.
- Easy Make Ahead Dessert – These get better if you let them sit for 24 hours so the wheat bran in the flour can soften so it’s a perfect make ahead dessert!
- Whole Wheat Flour – I used white whole wheat flour for a softer texture, but you can use regular 100% whole wheat flour.
- Cocoa Powder – I prefer Dutch process cocoa powder for a smoother flavor, but you can also use natural unsweetened cocoa powder.
- Chocolate chips – I stirred in dark chocolate chips but you can use semi-sweet or milk chocolate chips.
How To Make These Chocolate Brownies
Making brownie batter
- In a saucepan set over low heat, melt the butter
- Add the sugar and stir to combine. Return the mixture to the heat and heat briefly just till it’s hot (about 110°F to 120°F) but not bubbling. If it separates, give it a stir to recombine.
- Transfer the mixture to a bowl, and stir in the cocoa, salt, baking powder, and vanilla.
- Add the eggs, stirring till smooth.
Finish batter and bake
- Add the flour and stir just until mixed in.
- Stir in the chocolate chips.
- Spoon the batter into the prepared pan. Bake the brownies for 30 minutes, until a cake tester, toothpick, or sharp knife poked into the center reveals moist crumbs, but not raw batter.
- When done, the brownies should feel set on the edges and in the center. Remove them from the oven, and cool completely on a rack.
- Measure flour correctly. As always, measure your flour correctly. I recommend using a kitchen scale for best accuracy. But if you want to use your dry measuring cups (no shame in that) but make sure you spoon the flour in and level off with a flat edge. Do not pack the flour down in to the cup which results in too much flour and results in a dense cakey brownie. It’s one of my top 10 baking tips.
- Do not overmix. When it comes to any kind of baking, overmixing can result in too much gluten (protein in the flour that results in how chewy a baked good can end up being) forming. So I always stir just until the flour is mixed in and then I stop.
- Don’t Overbake. This is probably due to overbaking. They will still appear a bit soft when you pull them out of the oven, but they will set up as they cool. Mine were perfect at 30 minutes but every oven can be different. Be sure to bake them on a middle rack. And I always recommend using an oven thermometer to double check that your oven is reading the correct temperature.
- Let These Rest Overnight – If you let these rest for 24 hours, the wheat bran will soften and these will become a bit softer in texture and less grainy. Highly recommend finding patience here, friend.
I used a metal baking pan for these brownies. If you are using a glass pan, you may need to add up to 5 extra minutes of baking time.
Store at room temperature, in an covered container, for up to 3 days.
Yes, just place in a plastic bag or wrap up well and freeze for 3 months. Thaw at room temperature.
Yes and it’s recommended to let the wheat bran in the wheat flour soften so you get a better texture brownie that’s less grainy.
More Recipes To Try
Whole Wheat Brownies
- 1 cup (2 sticks, 227g) unsalted butter softened
- 2 cups (400 g) granulated sugar
- 3/4 cup (64 g) cocoa natural or Dutch process
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 4 large eggs room temperature
- 1 1/2 cups (170 g) White Whole Wheat Flour
- 1 ½ cups (255 g) semisweet or bittersweet chocolate chips
- Preheat the oven to 350°F. Lightly grease a 9" x 13" pan. I prefer to line the pan with parchment paper as well.
- In a medium saucepan, over low heat, melt the butter. Stir in the sugar to combine. Return the mixture to the heat until it's hot but not bubbling (about 110°F to 120°F). This took about 1 minute for me. If it separates, give it a stir to recombine.
- Transfer the mixture to a large mixing bowl, and stir in the cocoa powder, salt, baking powder, and vanilla extract.
- Add the eggs, whisking until smooth.
- Using a spatula, stir in the flour just until combined. Then stir in the chocolate chips until evenly mixed throughout. Spoon the batter into the prepared pan and spread into an even layer.
- Bake the brownies for 30 minutes, until a toothpick, or sharp knife poked into the center reveals moist crumbs, but not raw batter. The brownies should be set on the edges but still slightly soft in the center. Remove them from the oven, and cool completely on a rack. Cut into squares and enjoy.
- Storage: Store at room temperature, in a covered container, for up to 3 days.
- Freezing: Place in a plastic bag or wrap up well and freeze for 3 months. Thaw at room temperature.
- Flour: You can use regular 100% whole wheat flour or white whole wheat flour. I prefer white whole wheat flour.
- Let These Rest Overnight: If you let these rest for 24 hours, the wheat bran will soften and these will become a bit softer in texture and less grainy. Highly recommend finding patience here, friend.
- Pan: I used a metal baking pan for these brownies. If you are using a glass pan, you may need to add up to 5 extra minutes of baking time.