Whole Wheat Brownies

Who can resist a brownie? Sometimes I like to look at people making brownies because the last step of cutting them up leaves me drooling.

After some chocolate cravings, I decided to tackle this brownie recipe. Surprisingly, every ingredient needed was in my kitchen. I still made some changes, but it’s good to know that brownies don’t require an extensive list of ingredients.

Here’s what I did:

  • 2 cups sugar
  • 1 1/2 cup whole wheat flour
  • 1 cup (or 2 sticks of) butter
  • 1/2 cup cocoa powder
  • 4 eggs
  • 1/2 teaspoon salt
  • 1/3 cup semi-sweet chocolate chips

Preheat the oven to 325 degrees. Let your butter soften before mixing it. In a bowl, mix the sugar, flour, cocoa powder, and salt. Add the softened butter. Add the eggs, and mix until uniform. Mix in the chocolate chips and (optional) some walnuts too. Put in a 9 x 13 greased pan and bake for 30-40 minutes.

You may have noticed I lowered the temperature and increased the cooking time a bit. This is what helps make the brownies more fudge-y. Because I used whole wheat flour, the brownies need some more time to bake than if I used all-purpose flour. But don’t fret, the end result is amazing.

The taste is a little different, and it’s because of the graininess of the whole wheat flour. I personally love this taste! It feels more natural and less processed to me. If you don’t, I recommend using half all-purpose flour and half whole wheat flour. Cheers!


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