Friday, April 3, 2015

Whole Wheat Brownies

I am constantly trying to find ways to substitute "my" flour (fresh milled) into recipes that call for white flour, and it's a struggle. Measurements are just different when working with whole wheat, and the truth is, most of what's out there considered "whole wheat" is a mixture of whole wheat flour and white flour in order to achieve a more "white" look and texture. While we generally swap out sugar for raw honey, that just doesn't work here. The MAIN ingredient is still sugar. These brownies, though, over time, have developed into the perfect little slice of heaven with a LITTLE less mommy guilt as my kids shovel them in,

Lets be real, I'm calling this a healthy breakfast.

  • 3/4 cup oil of choice (I used a mixture of 1/2 melted grassfed butter and 1/2 coconut oil)
  • 1 1/2 cups (yes, seriously) organic sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • 2/3 cup cocoa powder
  • 1 cup whole wheat flour
    (I used hard white wheat, similar to King Arthur White Whole Wheat)
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  1. Preheat oven to 350, grease 9x13 pan
  2. Whisk oil, sugar, eggs, and vanilla 
  3. Slowly incorporate remaining dry ingredients (do not overmix, extra air in mix will make these brownies more "cake-like")
  4. Spread mixture into pan and bake for 25-30 minutes (Pictured result is at 28 minutes, bake for less time for a more gooey brownie)


  1. I'm always looking for ways to use our fresh ground whole wheat too! I'll have to try these. We love brownies around here.