Description
These fudgy whole wheat brownies are rich, deeply chocolatey, and perfectly chewy, proving that healthier ingredients can still deliver indulgent results. Made with white whole wheat flour and simple pantry staples, they’re an easy one-bowl dessert everyone will love.
Ingredients
Scale
- 1/2 cup (1 stick) butter, melted
- 1 cup brown sugar (light or dark)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup white whole wheat flour (or regular whole wheat flour)
- 1/4 teaspoon salt
Optional Mix-Ins:
- Chocolate chips
- Chopped nuts
- Sea salt flakes
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C). Grease or line an 8×8 or 9×9-inch baking pan with parchment paper.
- Mix Wet Ingredients: In a large bowl, whisk together melted butter and brown sugar until smooth. Add eggs and vanilla and beat until light and creamy.
- Add Cocoa: Sift in the cocoa powder and mix until fully combined.
- Add Dry Ingredients: Gently fold in the whole wheat flour and salt just until combined. Do not overmix.
- Add Mix-Ins (Optional): Fold in chocolate chips, nuts, or other add-ins if using.
- Bake: Spread batter evenly in the prepared pan. Bake for 20–25 minutes, until a toothpick inserted near the center comes out with moist crumbs.
- Cool and Slice: Let brownies cool completely before slicing into squares.
Notes
- Do not overbake; slightly underbaked brownies stay fudgier.
- Dark brown sugar adds extra moisture and deeper flavor.
- White whole wheat flour has a milder taste than red wheat flour.
- Let brownies cool fully before cutting so they set properly.
- Store at room temperature up to 3 days, refrigerate up to 1 week, or freeze up to 2 months.
Keywords: Fudgy Whole Wheat Brownies, Whole Wheat Brownies Recipe, Healthy Brownies, White Whole Wheat Brownies, Easy Whole Wheat Brownies