I really do LOVE not having class on Fridays, I don’t know how we would get everything done in just a two day weekend. Also, it gives me time to cook and bake. Jason and I have been craving brownies for days, so I decided it was the perfect opportunity to come up with a go-to whole wheat brownie recipe of my own.
It’s great eating something so indulgent and knowing that you’re actually getting some whole grains in at the same time.
One little secret I used is that I replaced some of the butter that most recipes call for with peanut butter. Natural peanut butter contains a beautiful oil that works really well in baking. It makes these brownies really moist and cakey and gives just a slight peanut flavor. Plus Jason pretty much has a requirement that anything I make with chocolate needs to also have peanut butter.
Whole Wheat Double Chocolate Brownies
- 3/4 c. butter
- 1 1/2 c. light brown sugar
- 1/3 c. peanut butter
- 1/2 c. cocoa powder
- 4 eggs
- 1 t. vanilla extract
- 1 t. salt
- 3/4 c. white whole wheat flour
- 3/4 c. whole wheat pastry flour
- 1 1/2 c. semisweet chocolate chips
-Melt the butter in a microwavable safe bowl. Stir the brown sugar and peanut butter into the butter and mix until smooth.
-Stir in the cocoa powder, vanilla, and salt and mix until combined. Stir in the eggs one at a time.
-Mix in the flours and stir just until combined. The batter should be thick but very smooth and silky.
-Fold in 1 c. of the chocolate chips.
-Pour the batter into a greased baking dish and bake in a 350 degree oven for about 30 minutes, or until there is a nice crust but the dough is still very moist in the center. As soon as the brownies come out of the oven, sprinkle the remaining 1/2 c. of chocolate chips on top and let them melt there as the brownies cool. Drizzle with ganache if desired.
-Let the brownies cool for about 15 minutes and then cut them into even squares of your desired size.
-Serve and enjoy! Makes 9 large brownies.
Verdict? They are yummy! They are definitely a cakey brownie, and I usually prefer fudgy brownies so I think for my next brownie project I will work on a fudgier version. But I’m sure these will still be gone in no time.
I’m going to go do some cleaning and then get some homework out of the way. Then, I’m making enchiladas for dinner! I’m looking forward to sharing a special post with you tomorrow as a tribute to the 10th anniversary of 9-11.
Thanks for reading!
-Lauren
11 Responses
loftybites
Yum! I just bought a new bag of King Arthur’s white whole wheat flour and will need to try this recipe. Beautiful pics too!
lawfullyweddedwife
That’s the flour I use! I LOVE King Arthur flours, they just do everything better it seems. 🙂
Charissa
Oh my! This is what I need like RIGHT now! Wow…drooling all over the keyboard.
Helen
Love Love brownies. I totally just rocked homemade fudge sauce. I was craving a hot fudge sundae. I have to get this sweet kick under control pronto!
But those brownies will be on my list for a future date 🙂
Lauren
You genius!! I bet you can’t even tell they’re WW with all the chocolate. Although I actually enjoy the taste of WW unlike my mother 😛
lawfullyweddedwife
Haha it’s true it does hide most of the taste, but there’s still a yummy whole wheat texture that’s definitely detectable. I like the taste too!
Shivani Chauhan
hey lauren..this looks nice and healthy..i’ve been tryin out all kind o’chocolate cake recipes recently..will surely give this one a shot..have a very happy married life!!
Jun
Yummy!!! Thanks for sharing!!!
almond
Yum Yum!
Maris (In Good Taste)
These look SO good. I’m pretty tempted to go make these NOW!
Meagan
Love your whole wheat remakes :] Trying to do the same thing with the things I eat. Bread is easy, but incorporating it into things like these brownies can be tricky. Thanks!