Tasting is Believing Whole-Grain Brownies
These whole-wheat brownies are the treat we serve when we're trying to convince folks that baking with whole grains doesn't have to be an exercise in deprivation! Moist, rich, and deeply, darkly chocolate, these brownies are the ones to go through life with. We discovered something interesting when sampling these. Their texture is greatly improved if you wait 24 hours before cutting them. Why? The wait gives the wheat bran a chance to soften and "disappear," texture-wise. You can see a video of these brownies being made, start to finish, at how2heroes.com .
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups light brown sugar
- 3/4 cup Dutch-process cocoa
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon espresso powder, optional but recommended
- 1 tablespoon vanilla extract
- 4 large eggs
- 1 1/2 cups King Arthur White Whole Wheat Flour, organic preferred
- 2 cups semisweet or bittersweet chocolate chips
Directions
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1. Preheat the oven to 350°F. Lightly grease a 9" x 13" pan; line the pan with parchment paper if desired. |
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Yield: 2 dozen 2" brownies. |
Recipe summary
- Hands-on time:
- 20 mins. to 30 mins.
- Baking time:
- 27 mins. to 30 mins.
- Total time:
- 47 mins. to 60 mins.
- Yield:
- 2 dozen 2" brownies
Overnight
- Recipe comments (33) »
Tips from our bakers
- You can add 1 cup of nuts, or try other flavor combinations that appeal to you: toffee chips, or white chocolate, peanut butter, cappuccino, or mint chips. The total volume of mix-ins shouldn't exceed 3 cups, and may increase baking time by 3 to 5 minutes.
- If you want to cut shapes out of the brownies, line the baking pan with a sheet of parchment paper. Use a paper or metal spring clip to secure the parchment to the edge of the pan so it doesn't flop down on the batter as it bakes. After the brownies are cool, you can use the parchment to lift the slab of brownies out of the pan, making them easier to frost or glaze, and cut.
| Nutrition Facts | |
|---|---|
| Serving Size 60g
Servings Per Batch 24 |
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| Amount Per Serving | |
| Calories 247 | Calories from Fat 120 |
| Daily Value* | |
| Total Fat | 14g |
| Saturated Fat | 8g |
| Trans Fat | 0g |
| Cholesterol | 56mg |
| Sodium | 134mg |
| Total Carbohydrate | 32g |
| Dietary Fiber | 2g |
| Sugars | 25g |
| Protein | 3g |
| * The nutrition information provided for each recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information. | |
Reviews
10/15/2009
these were perfect.but i did some substitution to make them lowfat.instead of 1 cup of butter i added 1/4 c butter+1/2 c smart balance +1/4 cup lowfat sour cream. they still came out great.
If i want to make them as brownie muffins/cupcakes what would be the baking time?
Kal, for small brownies baking for 15-18 minutes. Keep a close eye the first time you bake and note the timing for later. MJR @ KAF
10/07/2009
These are AMAZING! EVERYONE I gave my "trial" brownies to absolutely loved them and wanted to know when they would get more! These are definitely going to be a regular addition to our holiday lineup. They are moist and not too sweet, despite all the chocolate chips. I used half and they could stand to be sweeter. The espresso powder added the nicest warmth and depth. I'm going to try cappuccino chips next time, along with dark chocolate chunks. A WINNER!
09/29/2009
I love baking with whole grains. This recipe gets rave reviews from family and friends. Once I tried substituting canola oil for the melted butter, but they came out greasy. Much better with butter as written (I should have known to trust the KAF test kitchen!). Personally I love the addition of espresso powder. Sometimes I leave it out for coworkers who don't eat/drink coffee for religious reasons. These brownies are still wonderful!
09/25/2009
I made this recipe last weekend using Heath toffee bits and brought the brownies to work the next day. I had several people tell me they were the best brownies they had ever had! My family loved them and my 4 year old daughter and I will be baking another batch tonight to share with guests tomorrow. This time I'm going to use toasted hazelnuts. Yum!
09/19/2009
I watched the video and they mixed the dry ingredients (flour, salt, baking powder) together and added it to the chocolate mixture. In the printed recipe it says to add the salt and baking powder and espresso powder to the chocolate mixture then add the flour. I did it like the printed recipe. My top did not get shiny like the picture and I did like the video said to microwave it after adding the sugar. I could only find unbleached white whole grain KA flour...does that matter?
The flour won't have mattered, but the heat of the butter and sugar will. Make sure the temperature is between 110 and 120 degrees and you'll get a shiny top. Molly @ KAF
09/18/2009
These brownies are too die for. I made these yesterday & when they were cool my husband asked me if we were ready to cut them. I told him we had to wait 24 hours; meaning today is the day! He asked if this was a test in torture:) I just got finished cutting and tasting the brownies.....WOW, worth the wait. Husband loved the taste & fudgyness will request this recipe for now on. Can not wait to make this for company/family when they come to visit. It is also a very easy recipe; great for kids & non bakers to try.
09/18/2009
These brownies turned out beautifully! My only regret is that I didn't taste them the day I made them, to compare textures after letting them rest overnight. I did not use either espresso powder or add-ins (chocolate chips etc) because I didn't have them and they were still amazing. I like them straight out of the fridge (fudgy) and at room temperature (less so, but wonderful). Thanks so much KAF, ya'll do such a good job!
09/17/2009
I thought that this recipe was very easy to make--very straightforward! Also, they came out so rich and delicious! I used regular unsweetened coco powder, and still thought they were delicious! Fluffy, rich, and oh so chocolatey!
09/17/2009
I've been making this recipe for my family for a few years now. It's the ONLY brownie recipe we like/make. I didn't make brownies from scratch (only from mixes) until I found this because I just didn't like the flavor or texture of "scratch" brownies. I like the flavor better with Traditional Whole Wheat. We can never wait 24 hours and have come to like the texture fresh out of the oven. My family likes whole grain baked goods, though. I never get to put nuts in ours because the boys won't eat them and I certainly don't need to eat the whole pan myself, but they are still WONDERFUL!!!
09/16/2009
I really gonna love this brownie~:-)
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