Whole wheat brownies, the best recipe for a fugdy, chocolaty brownie recipe that is made with wheat flour, butter, sugar, cocoa, milk, baking powder and salt. The brownies are topped with chopped toblerone chocolate to create decadent brownie squares.
Whole Wheat Brownies Recipe
This is my recent brownie find. Imagine making brownies a little healthier so you can enjoy one more slice with less guilt. This brownies is made with whole wheat flour and has no eggs used.
It calls for a sauce pan and everything is added into it and mixed, then pour it into the baking pan and bake. It is so simple. The brownie taste so delicious and fudgy, It is so chocolaty and yummy with bits of chocolate pieces in it.
About Whole Wheat Brownies
Brownies are seriously my addiction. I keep on exploring new recipes for brownies. I get hit by brownie craving often and I try new recipes for it.
This is my recent find, a slightly change from my eggless brownie recipe. It is one of the easiest brownie recipe you will ever make, but the taste is just amazing. I made it with whole wheat flour and the brownie turned out perfect.
You can never imagine that this brownie is made without eggs, with whole wheat flour and basic pantry ingredients like sugar, butter, milk, raising agent and cocoa.
The cool thing about this recipe is, it doesn't need a mixer or a mixing bowl. You can make the batter in a sauce pan.
Similar Recipes
Even though the brownie is made with whole wheat flour, I loaded it with milk chocolate pieces. I used Toblerone chocolate, you can use any chocolate you like. Check my super fudge brownies.
Talking about Toblerone, this is a great recipe to try during halloween when you end up having too many chocolates. Even though I prefer using milk chocolate, any chocolate can be used.
Since this is eggless, you have to keep in mind not to over bake them. Else they may turn chewy.
Ingredients
- Wheat flour - I used whole wheat flour for making the batter, you can use regular plain flour also.
- Sugar - granulated sugar helps achieve the proper texture in this brownies.
- Butter - use unsalted butter so you can always control the amount of salt that goes into the baked goodies.
- Milk - milk is used to create the smooth texture of the brownie batter.
- Cocoa - unsweetened finest cocoa gives the brownie the intense chocolate flavour.
- Raising agent - I used a bit of baking powder, which helps the brownie rise for perfect texture.
- Salt - a pinch of salt enhances the taste of the brownies.
- Chocolate - I used chopped milk chocolate toblerone for the gooey chocolate texture.
Step by Step Pictures
1)Preheat oven to 180 degree C (360 degree F). Line a 20 cm brownie pan with parchment paper and set aside.
The brownie batter can be made in a sauce pan. Take 150 grams of unsalted butter in a sauce pan.
2)Melt it gently over low heat until the butter is completely melted. Remove from heat.
3)Add in sugar into the melted butter. Mix until the sugar is combined with melted butter.
4)Add in unsweetened cocoa powder into the sauce pan and mix until the cocoa is combined with butter.
5)Add in vanilla extract and mix well. Let the cocoa powder bloom in the warm butter.
6)Now add in milk and mix well into the sugar and cocoa until it is combined.
7)Mix until the sugar is completely melted.
8)Add in whole wheat flour, salt, baking powder into the sauce pan. Mix until a smooth batter is formed.
9)Add in chocolate chunks. You can use any chocolate in this. Milk chocolate, dark or even chocolate chips. I used chopped toblerone chocolate bar.
10)Mix until the chocolate is combined.
11)Now transfer this batter to a parchment lined baking pan and bake for 25 to 30 minutes.
12)Now the brownie is baked. Remove from oven.
13)Remove from oven and top with chopped chocolate or Toblerone while the brownie is still hot. Press the chocolate lightly so it sticks to the brownies.
Cut into pieces and enjoy.
Expert Tips
- Don't reduce the amount of butter, it may affect the texture of brownies.
- Any chocolate including dark, milk, semi sweet chocolate can be used. The more chocolate you use, the more rich it will be.
- Use the best quality cocoa powder for rich brownie taste.
- Enjoy this brownie warm with a cup of milk.
- You can store this brownie in an air tight container at room temperature for 2 days. Store in fridge or freezer for longer, warm in microwave just for few seconds.
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Whole Wheat Brownies Recipe (Fudgy, Egg Free)
Equipment
Ingredients
- 150 grams Unsalted Butter
- 1 cup Granulated Sugar 200 grams
- ½ cup Cocoa powder 50 grams
- 2 teaspoon Vanilla Extract
- ½ cup Milk 120 ml
- 1 cup Whole Wheat Flour 120 grams
- ¼ teaspoon Baking Powder
- ¼ teaspoon Salt
- 1 cup Milk Chocolate Chopped (I used toblerone)
Instructions
- Preheat oven to 180 degree C (360 degree F). Line a 20 cm brownie pan with parchment paper and set aside.
- Take butter in a sauce pan and melt over low heat until it is completely melted. Now remove the pan from heat, add in sugar, cocoa powder and vanilla extract and give a good mix. Now add in milk and mix until the sugar is almost melted.
- Now add in whole wheat flour, baking powder, salt and mix until a smooth batter is formed. Add in chopped milk chocolate and mix well.
- Now transfer this batter to a parchment lined baking pan and bake for 25 to 30 minutes. Remove from oven and top with chopped chocolate or Toblerone. Press the chocolate lightly so it sticks to the brownies.
- Now allow the brownie to cool completely. Slice into pieces and serve.
Video
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