Whole Wheat Brownies Recipe – Easy Cocoa & Brown Sugar Delight

Last Updated on 2 months by Neha Deshmukh

Whole Wheat Brownies Recipe – Easy Cocoa & Brown Sugar Delight

Hey everyone! If you’re anything like me, you need a good brownie recipe in your back pocket. Something quick, easy, and satisfying. But, let’s be real, sometimes you want a little something extra, right? That’s where these whole wheat brownies come in. They’re fudgy, chocolatey, and surprisingly wholesome! I first made these when I was trying to sneak a little more goodness into my kids’ treats, and they’ve been a hit ever since.

Why You’ll Love This Recipe

These aren’t your average brownies. We’re swapping some of the usual suspects for whole wheat flour, which adds a lovely nutty flavour and a slightly chewier texture. Don’t worry, they’re still incredibly decadent! Plus, they come together in under 30 minutes – perfect for when that chocolate craving hits. They’re easy enough for beginner bakers, but delicious enough to impress everyone.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful brownies:

• 0.5 cup (60g) whole wheat flour
• 0.5 tsp (2.5ml) baking soda
• 0.25 tsp (1.25ml) salt
• 110 gm butter
• 0.5 cup (100g) brown sugar
• 0.5 cup (45g) unsweetened cocoa powder
• 1 tsp (5ml) vanilla essence
• 2 large eggs

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Whole Wheat Flour: I love using whole wheat flour for a slightly healthier brownie. It gives them a lovely depth of flavour. You can use regular whole wheat flour or even white whole wheat flour for a milder taste.
• Brown Sugar: Brown sugar adds moisture and a beautiful caramel flavour. Light or dark brown sugar both work well – dark will give you a richer, more molasses-y flavour.
• Cocoa Powder: The quality of your cocoa powder really shines through! I usually use Dutch-processed cocoa for a smoother, less acidic flavour. Natural cocoa powder will work too, but it might have a slightly tangier taste. Experiment and see what you prefer!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 170°C (340°F). Grease an 8-inch brownie pan. This is important – nobody likes a stuck brownie!
2. In a bowl, whisk together the whole wheat flour, baking soda, and salt. Just give it a quick mix to make sure everything is evenly distributed. Set this aside for now.
3. In a saucepan over low heat, melt the butter. Once melted, stir in the brown sugar until it’s completely dissolved. You want a smooth, glossy mixture.
4. Remove the saucepan from the heat and mix in the cocoa powder until everything is beautifully combined and smooth.
5. Now, gradually add the flour mixture to the wet ingredients, whisking continuously. Don’t overmix – just until everything is combined.
6. Beat in the eggs one at a time. After each egg, whisk until the batter becomes thick and glossy. Stir in the vanilla essence.
7. Pour the batter into your prepared pan and spread it out evenly. Bake for 25 minutes, or until a skewer inserted into the centre comes out clean.
8. Let the brownies cool completely in the pan before slicing. Trust me, this is the hardest part! Serve with a glass of cold milk or a scoop of your favourite ice cream.

Expert Tips

• Don’t overbake! Slightly underbaked brownies are much better than dry ones.
• For extra fudgy brownies, use a little less flour.
• A good quality baking pan makes all the difference.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the butter for vegan butter and the eggs for flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for baking.
• Spice Level: Add a pinch of cinnamon or even a tiny pinch of chili powder for a little warmth. My friend, Priya, swears by a dash of cardamom!
• Festival Adaptations: During Diwali or the holidays, I love adding chopped nuts (walnuts, pecans) and dried fruits (cranberries, cherries) to the batter. It makes them extra festive.

Serving Suggestions

These brownies are delicious on their own, but they’re even better with:

• A scoop of vanilla ice cream
• A glass of cold milk
• A sprinkle of powdered sugar
• Fresh berries

Storage Instructions

Leftover brownies (if there are any!) can be stored in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months. Just wrap them tightly in plastic wrap and then place them in a freezer-safe bag.

FAQs

Let’s answer some common questions:

1. Can I use all-purpose flour instead of whole wheat flour? What will be the difference in texture?

You can! The brownies will be a bit lighter and less chewy. Whole wheat flour adds a slightly denser, nuttier texture.

2. How can I tell if the brownies are baked perfectly – avoiding them being too dry or gooey?

A skewer inserted into the centre should come out with a few moist crumbs attached. If it comes out clean, they might be slightly overbaked.

3. Can these brownies be made ahead of time? How long will they stay fresh?

Yes! You can bake them a day or two in advance. Store them in an airtight container at room temperature.

4. What’s the best way to cut brownies neatly?

Use a warm, sharp knife. Run it under hot water and wipe it dry between each cut.

5. Can I add chocolate chips or nuts to this recipe? What kind would you recommend?

Absolutely! Dark chocolate chips or chopped walnuts are my go-to choices. Pecans and macadamia nuts are also delicious.