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These whole wheat brownies are ooey, gooey on the inside with chewy edges, just like the way all brownies should be. Plus, they’re made with freshly milled or whole wheat flour and are ready in just over half an hour! You’ll want to keep this recipe on hand for all those late night chocolate cravings.
If you’re new to working with whole grains, you’ll be pleasantly surprised to find out just how versatile they are.
For example, these homemade brownies can be made with freshly milled flour (using a grain mill) or regular whole wheat flour from the grocery store, but you would never know it!
They’re soft and chewy with gooey, molten chocolate centers. Plus, they have that crumbly, crackly top that tastes like candy.
Plus, you only need a few pantry staples, so they’re quick and easy, too!
Love working with fresh flour? Try these chocolate chip cookies with fresh milled flour, too. They’re soft, chewy, and absolutely delicious!
Why you’ll love this whole wheat brownie recipe
- Relies on just a handful of ingredients
- Deep, dark chocolate flavors
- Chewy and fudgy texture (not cake-like)
- Can be made with fresh milled flour OR whole wheat flour
- Great for a special occasion (or just because)
Ingredients
- Melted butter – For ooey gooey brownies, you always want to use melted butter.
- Sugar
- Semi-sweet or dark chocolate chips – These are melted with the butter for a deeper chocolate flavor. Although you can make a batch of these brownies without them, I prefer the flavor with them.
- Unsweetened cocoa powder – Use a good quality cocoa powder for the best chocolate flavor.
- Eggs
- Vanilla extract – I use my homemade Bourbon vanilla extract.
- Cornstarch – To absorb moisture to make the brownies extra fudgy and decadent.
- Kosher salt
- Baking powder – You need *just* a little bit. If you prefer taller brownies, you can definitely add more. I also made this recipe without the baking powder and it works, but since the brownies are so dense, it’s nice to have just a little.
- Soft white wheat flour – If using a grain mill, mill the flour at the finest setting and do not sift. If using store-bought flour, you can use white whole wheat flour, whole wheat pastry flour, or regular whole wheat flour.
Equipment
To make the best whole wheat brownies, you’ll need:
- Grain mill (optional; you can also use storebought whole wheat flour)
- Kitchen scale to measure out the grains (optional)
- Medium mixing bowl
- Whisk
- Spatula
- 8 inch square cake pan (ideally a dark metal pan)
How to Make Chewy Whole Wheat Brownies
- Preheat the oven to 325 F and coat the baking pan with butter and cocoa powder. For easy removal, you can also add a square of parchment paper to the bottom of the pan.
- In a medium-sized heatproof bowl (or a medium saucepan), melt butter and chocolate chips in the microwave. It can help to microwave the butter for about a minute first, then add the chips. Heat for 30 seconds at a time, and stir chocolate mixture after each interval. Continue until the chocolate chips are fully melted.
- Add the sugar to the melted butter and chocolate mixture and whisk continuously for 1-2 minutes. This will help add that crinkly crust.
- Whisk in the cocoa powder and vanilla extract. Mix until incorporated.
- Add the eggs and whisk well.
- Add the dry ingredients (cornstarch, baking powder, kosher salt, and fresh flour) and whisk just enough to incorporate.
- Pour batter into a prepared pan and spread evenly.
- Bake for 30-40 minutes. I removed mine at 30 minutes and they were still quite soft in the middle, but they set up more as they cool. For a firmer center, feel free to bake for closer to 35-40 minutes or until a toothpick comes out clean from the center. The top should feel firm to the touch and they shouldn’t jiggle if you gently shake the pan.
- Allow the brownies to cool completely in the baking pan before removing them. Do not remove them while still warm or they will be too delicate and may crumble.
- Once cooled, remove from the pan (invert on a plate or cutting board) then use a sharp, clean knife to cut them into pieces. Serve and enjoy!
Storing Suggestions
If you prefer a chewier brownie, store these whole grain brownies in an airtight container in the fridge for 2-3 days. They actually taste even better the next day, but we can’t seem to make them last that long. For a softer brownie, store at room temperature. You can also freeze the extras to eat later, but they go quickly!
Tips & Variations
- Use dark chocolate cocoa powder. I used regular unsweetened cocoa powder from Azure Standard, which worked well. I think dark cocoa would be even better, though!
- Sprinkle with salt. Sprinkle some flaky sea salt on top before baking for a salty-sweet flavor.
- Fold in mix-ins. Right before baking, stir in about 1/2 cup of chocolate chips or chunks, chopped walnuts or pecans, or your favorite add-ins.
- Add espresso powder. I tried this on one batch and really liked it. You only need about 1 tsp of espresso powder for a little extra bitterness to balance the sweetness.
- Check for doneness. So if you want really fudgy, chewy brownies, you need to understand how to test for doneness. We usually use a cake tester or toothpick to make sure there they’re baked in the center, but I don’t always follow that. Just like the best cookies, you sometimes want them to be a little extra gooey in the middle. This is why I pull them out around 30 minutes when the top is set. As they rest in the pan, they’ll continue to firm up but still stay nice and soft.
How to Serve
True brownie lovers need no advice on how to eat more brownies. I usually like to eat mine right out of my hand, but you can also serve them with a little whipped cream and fresh fruit for a luxuriously simple dessert. I especially like them with a nice, hot coffee on a cold day.
They’re also the perfect base for one of my favorite desserts – brownie sundaes, served warm with a scoop of ice cream and all the toppings. So good!
FAQs
Nope! You can replace the fresh flour with regular whole wheat flour. You’ll need about 1/2 cup of flour.
I did use brown sugar in my first batch, which worked well, but I found that I preferred the texture you get with regular white sugar. They have a bit more of a bite on the edges, and let the chocolate flavor stand out the most.
I suspect that you can, but I haven’t tried using regular white flour. I do know that it works well with fresh milled flour and regular whole-wheat flour from the store.
Related Recipes
- Fresh Milled Flour Chocolate Chip Cookies
- Fresh Milled Flour Pancakes
- Whole Wheat Scones
- Easy Lemon Brownies
- Double Chocolate Chip Cookie Bars
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
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Best Whole Wheat Brownies (Fresh Milled Flour)
Equipment
- Grain mill only for fresh milled flour
- kitchen scale only for fresh milled flour
- medium bowl
- Spatula
- 8 in square baking pan
Ingredients
- 4 oz unsalted butter, one stick
- 1/2 cup dark chocolate chips
- 1 cup white sugar
- 1/2 cup unsweetened cocoa powder
- 2 eggs
- 1 T vanilla extract
- 60 g fresh milled soft white wheat flour, approximately 1/2 cup
- 1 T cornstarch
- 1/2 tsp kosher salt, use less if using fine or table salt
- 1/2 tsp baking powder
Instructions
- Preheat the oven to 325 F and coat the baking pan with butter and cocoa powder. For easy removal, you can also add a square of parchment paper to the bottom of the pan.
- In a medium-sized heatproof bowl (or a medium saucepan), melt butter and chocolate chips in the microwave. It can help to microwave the butter for about a minute first, then add the chips. Heat for 30 seconds at a time, and stir chocolate mixture after each interval. Continue until the chocolate chips are fully melted.4 oz unsalted butter, 1/2 cup dark chocolate chips
- Add the sugar to the melted butter and chocolate mixture and whisk continuously for 1-2 minutes. This will help add that crinkly crust.1 cup white sugar
- Whisk in the cocoa powder and vanilla extract. Mix until incorporated.1/2 cup unsweetened cocoa powder, 1 T vanilla extract
- Add the eggs and whisk well.2 eggs
- Add the dry ingredients (cornstarch, baking powder, kosher salt, and fresh flour) and whisk just enough to incorporate.60 g fresh milled soft white wheat flour, 1 T cornstarch, 1/2 tsp kosher salt, 1/2 tsp baking powder
- Pour batter into a prepared pan and spread evenly.
- Bake for 30-40 minutes. I removed mine at 30 minutes and they were still quite soft in the middle, but they set up more as they cool. For a firmer center, feel free to bake for closer to 35-40 minutes or until a toothpick comes out clean from the center. The top should feel firm to the touch and they shouldn’t jiggle if you gently shake the pan.
- Allow the brownies to cool completely in the baking pan before removing them. Do not remove them while still warm or they will be too delicate and may crumble.
- Once cooled, remove from the pan (invert on a plate or cutting board) then use a sharp, clean knife to cut them into pieces. Serve and enjoy!
Nutrition
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So yummy! Some of the best ive ever made!