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Whole-wheat Flour Brownies

Updated on August 5, 2012

My Brownie Quest Continues - These are Super Fudgy!

Whole -wheat flour brownies
Whole -wheat flour brownies

Organic whole-wheat flour brownies

4 stars from 2 ratings of whole-wheat flour brownies

I have been trying many homemade brownie recipes in the past year and am always on a quest to find the best recipe. I have found that there are generally three distinct styles of brownies: fudgy, chewy and cakey. My favorite kind of brownie is a cross between a fudgy brownie and a chewy brownie. I modify recipes and play around with them all the time and, so far, this is the fudgiest recipe I have developed. My family has a CSA membership with a local farm, so we receive fresh vegetables weekly during the growing season. The farm also grinds their own organic, whole-wheat flour, and I look forward to my bag of that each spring. Using whole-wheat flour does make the brownies a bit more granular and rustic, but in this recipe the texture stays very fudgy. I really love cooking with great organic ingredients. The closer my family is to the source of the food, the happier I am and the healthier we will all be. Community Supported Agriculture helps out your local farmer, too. I would highly recommend finding a CSA near you for some great buys and/or memberships. Fantastic, fresh food and no pesticides. As far as I know, most, if not all, CSAs do not use genetically modified organisms (GMOs) in food production. I know mine does not and is a completely organic farm. This also gives me peace of mind when feeding my family.

In this recipe, I decided to use semi-sweet chocolate chips instead of cocoa powder, which is usually my choice. I was hoping that the chocolate chips would help the brownies be more chewy and keep them from becoming too dry. The last time I made brownies I used cocoa powder with my CSA flour. The brownies came out more cakey and a bit on the dry side for my taste. They were still delicious and had a great chocolate flavor, however, they crumbled apart more than I liked. I will write another hub soon using the last recipe I developed for those of you that prefer cakey brownies. I will also cook them for slightly little less time so they are not as crumbly and won't fall apart so easily. The melted chocolate chips definitely make for a fudgy brownie texture. These are really quite gooey, and I personally love that in a brownie. This batch fits my own preferences much better. This particular recipe also makes for a very flaky top crust, which I love. As usual, these brownies are even more delicious the day after they are made. I can never resist brownies on the first day that I make them, but I have to admit, they are always better on the second day.

I tested these brownies out on a bunch of my husband's friends and they loved them, all of the guys went back for seconds. I think one even went back for a third helping. I hope when you try this recipe out, you enjoy them as much as we did!

Whole wheat flour brownies

Whole-wheat flour from our local CSA farm
Whole-wheat flour from our local CSA farm | Source
Melting semi-sweet chocolate chips and butter
Melting semi-sweet chocolate chips and butter | Source
Remove chocolate from heat, cool slightly then add dry ingredients
Remove chocolate from heat, cool slightly then add dry ingredients | Source
These brownies have an extremely flaky crust
These brownies have an extremely flaky crust | Source
Next time, I am having a  scoop of vanilla ice cream on top!
Next time, I am having a scoop of vanilla ice cream on top! | Source

Cook Time

Prep time: 20 min
Cook time: 30 min
Ready in: 50 min
Yields: 20 brownies


  • 1 cup Salted Butter
  • 1 cup Chocolate Chips, semi-sweet
  • 3 Eggs, room temperature
  • 1 Tbsp Vanilla
  • 1 1/2 cups Whole-wheat flour
  • 2 cups Sugar


  1. Pre-heat oven to 350° and grease a 9 x 13" pan.
  2. Using a double boiler, melt the chocolate chips and butter over medium heat. I used semi-sweet chocolate chips, but you can choose whatever kind you would like.
  3. Once the chocolate chips and butter are melted smooth, remove the chocolate from the heat.
  4. Allow the chocolate blend to cool for 5 minutes. While it is cooling, blend the whole-wheat flour and sugar together in a separate bowl.
  5. After the chocolate is cooled slightly, add the tablespoon of vanilla.
  6. Then add the eggs into the mixture, one at a time. Blend them into the chocolate well.
  7. Blend the dry ingredients into the wet ingredients, a little at a time. Then pour batter into a greased 9 x 13 inch pan.
  8. Bake at 350° for 30 minutes. Begin checking the brownies at 25 minutes so they do not overcook. Insert a toothpick 2 inches from the side, if it comes out clean they are done.

What type of brownies do you prefer?

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