Oh boy, aren’t you going to be glad you came to visit me today?? Because today is Double Fudge Brownie Day!
That would be Double Fudge Brownies made with whole wheat flour! A small (and incredibly delicious) step in the right direction if you’re trying to incorporate more whole grains into your diet or are moving away from refined flour.
I compared this recipe with my go-to scratch brownie recipe which happens to be the only brownie recipe I can get to turn out. The method is just about the same as well as the sweet-factor so when adding this recipe to the family cookbook, it is without a doubt an improvement. Even more so when you consider these turned out wonderfully when using Sucanat instead of the brown sugar called for in the recipe!
These brownies are courtesy of King Arthur Flour Whole Grain Baking cookbook , which I highly recommend you pick up a copy for yourself or a friend HERE.
(GLUTEN-FREE?? I’ve been asked if this is a gluten-free friendly cookbook and while it does take those with that dietary restriction into consideration and offers many recipes prepared with gluten-free grains, I would say the majority of them do seem to have wheat flour of one sort or another in the ingredients list. I think the value in this book for you could be in that the recipes take into account the special nature of whole grains and would enable you to make appropriate substitutions more easily.)
Whole Grain Double Fudge BrowniesPrint
Whole Grain Double Fudge Brownies
- 2 sticks butter, melted
- 2 cups brown sugar, or Sucanat (Buy Sucanat here.)
- ¾ cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 Tablespoon vanilla
- 4 eggs
- 1 ½ cups Whole Wheat Flour
- 2 cups chocolate chips
- Preheat the oven to 350.
- Prepare a 9×13 cake pan by lightly greasing it.
- Add the sugar to the melted butter and set over low heat until it is hot and the sugar is dissolved.
- Stir in the cocoa powder, baking powder, salt, and vanilla.
- Cool slightly (until about hot bath water temperature) and then whisk in the eggs until smooth.
- Stir in the flour and chocolate chips.
- Pour into the cake pan and bake for about 30 minutes, until the edges begin to set.
- Cover and cool. (It’s recommended to allow them to cool overnight to give the bran a chance to soften which is supposed to improve the texture, but if you like warm brownies like we do, you might not be able to wait that long! We thought they were delicious either way!)
YUM!!! These look just delicious! I’m going to have to copy the recipe & give it a try ( will experiment for a gf option too ~ although I’m sure my family would be happy if I couldn’t eat it ~ more for them!!!).
I’m glad you added the extra little bit about the book. I wasn’t going to enter because of the gf factor. It’s certainly dulled my enthusiasm for baking (which was one of my favourite things).
Have a lovely day. I’ve been praying for you!
We made these last night and they are WONDERFUL! I didn’t want to use my two sticks of butter, so substituted one stick for a half cup of apple sauce. It didn’t get that nice crust on it like yours has, but they were still lovely, and I think if I do it that way again I could lower the sugar by at least half a cup if not more. Next time I going to try it with my favorite add-ins for Mexican brownies: cinnamon and a little hot pepper.