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whole wheat brownies stacked
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4.91 from 11 votes

Whole Wheat Brownies

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.
Prep Time15 minutes
Cook Time28 minutes
Total Time43 minutes
Course: Dessert
Cuisine: American
Servings: 20 brownies
Calories: 254kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 254kcal | Carbohydrates: 34g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 134mg | Potassium: 95mg | Fiber: 2g | Sugar: 25g | Vitamin A: 331IU | Calcium: 27mg | Iron: 1mg