This Whole-Wheat Brownies Recipe is a fudgy and moist recipe, which is made with a blend of whole-wheat flour and unsweetened applesauce for a healthier twist. It’s a simple, comforting recipe, ready in about an hour, plus cooling time.
Whole-Wheat Brownies Recipe Ingredients
- 6 tablespoons (¾ stick) unsalted butter, melted, plus more for pan
- ½ cup all-purpose flour, (spooned and leveled)
- ½ cup whole-wheat flour (spooned and leveled)
- ⅓ cup unsweetened cocoa powder
- 1 ¼ teaspoons baking powder
- 1 teaspoon coarse salt
- ¼ teaspoon baking soda
- 1 cup packed light-brown sugar
- 1 ¼ cups unsweetened applesauce
- 1 large egg
- 8 ounces semisweet chocolate, coarsely chopped
How To Make Whole-Wheat Brownies
- Prep Oven and Pan: Preheat your oven to 350°F. Butter an 8-inch square baking dish and line it with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, whole-wheat flour, cocoa powder, baking powder, salt, and baking soda.
- Combine Wet Ingredients: In a separate large bowl, stir together the brown sugar, applesauce, and egg until well combined.
- Melt Chocolate: In a heatproof bowl set over a pot of simmering water, melt the butter and 6 ounces of the chopped chocolate, stirring until smooth.
- Mix the Batter: Stir the melted chocolate mixture into the sugar and applesauce mixture. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
- Bake: Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining 2 ounces of chopped chocolate over the batter. Bake for about 40 minutes, until a toothpick inserted into the center comes out with moist crumbs attached.
- Cool and Slice: Let the brownies cool completely in the pan on a wire rack. Once cool, use the parchment paper handles to lift the brownies out of the pan and cut them into 16 squares.
Recipe Tips
- Why use applesauce? The unsweetened applesauce is a key ingredient that adds incredible moisture and natural sweetness to the brownies, allowing for less butter and sugar while maintaining a wonderfully fudgy texture.
- How to get a fudgy texture? Do not overmix the batter once you add the flour. Mix only until you no longer see dry streaks. Also, be careful not to overbake; the “moist crumbs” test is crucial for a fudgy, not cakey, result.
- Can I use all whole-wheat flour? You can, but the brownies will have a denser, heartier texture and a more pronounced whole-wheat flavor. The blend of all-purpose and whole-wheat flour in the recipe provides a perfect balance of texture and nutrition.
- What kind of chocolate is best? Use a good-quality semisweet chocolate for the best flavor. You can use chips or a chopped bar.
What To Serve With Whole-Wheat Brownies
These delicious brownies are a perfect treat on their own, but they are also wonderful with:
- A tall glass of cold milk
- A scoop of vanilla frozen yogurt or ice cream
- A side of fresh berries, like raspberries or strawberries
How To Store Whole-Wheat Brownies
- Room Temperature: Store the brownies in an airtight container at room temperature for up to 3 days. They will become even moister and fudgier on the second day.
- Freeze: For longer storage, wrap the cooled brownies individually in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw at room temperature.
Whole-Wheat Brownies Nutrition Facts
- Calories: 200-250 kcal
- Fat: 10g
- Carbohydrates: 30g
- Protein: 3g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. To make this recipe vegan, you can substitute the butter with an equal amount of melted coconut oil, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of the regular egg, and ensure you are using dairy-free chocolate.
Absolutely! About ½ cup of chopped toasted walnuts or pecans would be a delicious addition. Fold them in with the flour mixture.
The most common reason for dry brownies is overbaking. It’s always better to err on the side of underbaking fudgy brownies, as they will continue to cook and set from the residual heat as they cool.
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Whole-Wheat Brownies Recipe
Description
A healthier twist on a classic, these fudgy brownies are made with whole-wheat flour and applesauce for a wonderfully moist and tender texture.
Ingredients
Instructions
- Preheat oven to 350°F. Butter and line an 8-inch square pan with parchment paper.
- Whisk together the flours, cocoa, baking powder, salt, and baking soda.
- In a separate large bowl, stir together the sugar, applesauce, and egg.
- Melt the butter with 6 ounces of the chocolate. Stir this into the sugar mixture.
- Fold the dry ingredients into the wet ingredients until just combined.
- Pour into the prepared pan, top with the remaining 2 ounces of chocolate.
- Bake for 40 minutes, until a toothpick comes out with moist crumbs. Cool completely before slicing.
Notes
- The applesauce is the secret ingredient for moisture and a naturally sweet flavor.
- Do not overmix the batter after adding the flour to ensure a fudgy, not cakey, texture.
- Letting the brownies cool completely before cutting is essential for clean, neat squares.
- These brownies are a great way to incorporate whole grains into a delicious treat.