Decadent Fudgy Whole Wheat Brownies. If you follow Paul DeFord on Instagram you may have seen these brownies. The first time I saw them on his feed I was interested. Then I started seeing them popping up on other feeds as well. From there I knew I HAD to try them. Everyone was raving about these fudgy delicious brownies. Not only are they fudgy, but these brownies are THICC!
Whole Wheat Addition
The OG recipe is an all-purpose flour recipe. Being obsessed with whole grains, I decided I wanted to try these with whole grains. Paul commented that I should try original and whole wheat and see if my family noticed the difference. 2 batches of brownies is always a good idea. So, I am typing this on a full, brownie filled belly. What were the results? My family had no idea which were whole wheat and which weren’t. The takeaway? Every recipe can be modified to use whole grains and be just as good!
Let’s Start Making Brownies
Where to begin? Room temp eggs beaten until light and fluffy.
Add in your sugars and vanilla and mix again for another few minutes. As a side note, if you are on a sugar detox, you may need to wait on these brownies as they are loaded!
Next, melt your butter and chocolate chips together, then pour in. Mix again.
Next, sift in flours and cocoa powder. My favorite brownie recipes are always a combo of the chocolate bar and cocoa powder. At this point, fold the dry ingredients in.
Baking the Brownies
Paul recommends walnuts, and I could not agree more. If you have an aversion or just aren’t into them, leave it out. Pour batter into prepared pan. I love to line with parchment as it is so easy to remove. Also, note I usually use my metal pan for brownies, but I was making 2 batches. I had 2 glass pans, but only 1 metal. For the sake of fairness in testing, I had to use the same pan for both. If you have a metal pan, use it. Note: I baked one more batch of brownies after this one in a metal pan. I couldn’t resist as it is my favorite for brownies. The brownies photographed below are from the metal pan.
Know that this is a THICC brownie. It will take time to bake. Mine took about 55 minutes.
The Finished Decadent Fudgy Whole Wheat Brownies
Here are the finished brownies. They are fudgy, delicious, and totally irresistible! Did I have just one? No. Two? Not, that either. I ate 3. I am sure you guess who ISN’T on a sugar detox this month!
If I am being perfectly honest, I ate all 3 of these brownies. Y’all they were so hard to resist!!
That beautiful, shiny crust is a result of a few factors- whipping those eggs and sugar together. They help form that beautiful crust as the sugar crystallizes and the eggs stabilize it. Also the temp of the melted butter adds to it as well.
Is Dark Chocolate Your Thing?
It is mine too and I have so many recipes to share with you! Most are very simple and totally delicious!
- These Dark Chocolate Rye Cookies are to die for. You don’t even want to know how many of these I ate.
- Dark Chocolate Cake Roll with Peppermint is one of my highest ranking recipes over the last few months. I can promise you it is worth it!
- If you are looking for something with a little less chocolate, how about this Dark Chocolate and Dried Cherry Oatmeal Cookies!
- Maybe you need a healthier chocolate treat. This Dark Chocolate Bark with Popped Amaranth is amazing.
Whole Wheat Brownies
- hand mixer, 9×9 metal pan
- 4 eggs, room temp
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 teaspoons vanilla
- 3/4 cup whole wheat flour I used a white wheat, but you could also red, rye, or other of your choice.
- 3/4 cup all-purpose flour
- 1/2 cup cocoa
- 1/2 teaspoon salt
- 1/2 heaping cup dark chocolate chips you can also chop up a dark chocolate baking bar
- 7 tablespoons butter
- 1-2 cups chopped walnuts optional, but highly recommended
- Preheat oven to 325 degrees. Line a 9×9 baking pan with parchment. This isn't necessary, but makes removal of the brownies so much easier. I also like to spray the sides as well. In a medium-sized pan over medium heat, melt the butter and chocolate chips together. Stir this constantly, as the chocolate can burn easily. Once the chocolate is almost melted, remove from heat and stir until the chocolate IS melted. Set aside to cool slightly while you work on everything else. Add eggs to a medium sized bowl. Mix on high for about 1 minute. Then add in your granulated and brown sugar. Continue to mix until the mixture is light and fluffy. Towards the end of that time, add vanilla and mix in as well.Sift in your flours, cocoa, and salt. Fold this in to combine. Then pour in your melted butter/chocolate combo. Again, mix to combine. Last step is the walnuts. Mix them in as well. Pour your batter into the prepared pan. Bake for 50-60 minutes. Now, the toothpick test won't work here, as you want them to come out underbaked slightly. Mine were baked to exactly 55 minutes. If you want to go longer, I wouldn't do more than 65 minutes. These will continue to cook ever after you remve them from the oven in a process called carry over cooking. Once they are removed from the oven, allow them to cool in the pan at least 10 minutes before trying to remove them. If you have used the parchment paper, it will come right out!I like to let mine cool for awhile before trying to slice, but if you can't resist, go for it! These are awesome on their own. They are delicious with a scoop of ice cream. They are so good even to use as a dessert prep. Bake them, once they are cooled, freeze them. When you are ready, pull them out and heat them just a touch in the microwave. They are perfect and ready to go!Now, sit back and enjoy. You deserve it!
Well, yes. I mean, you can do it with them cold, but the results are so much better at room temp. Why? Well, it has to do the eggs being viscous. The beat into a foam much better than cold eggs- a process we use in this recipe.
You can also use red winter wheat or rye. I have also used a whole wheat pastry, but preferred the higher protein in the white winter.
You can easily swap it out for semi-sweet or even milk chocolate. No adjustments to recipe necessary.
The transfer heat is so much better between a thick metal pan, than glass. You will have better, chewier crusts with the metal pan.
Aerated eggs are essential for optimal brownie making. They provide the beautiful structure these brownies have.