If you’re wondering how Whole Wheat Brownies can be crazy good, you’re not alone. I still remember the shock I felt the first time I ate one of these delicious brownies and was told it was made with all whole wheat flour. “What? How is that even possible? Shouldn’t it be dry and have a weird taste? These taste amazing!”
My first experience with these brownies was almost 20 years ago at a family reunion. My Aunt Jan had brought some brownies to share and when I ate one, I was like, “Woah, this is so good.” Even at the age of fifteen I was obsessed with food, so I asked my aunt for the recipe.
She told me it was the same one my mom makes (Great Aunt Donna’s recipe in the family cook book) but that she used all whole wheat flour instead of all-purpose flour and butter instead of margarine. Wow! What a difference it made!
I think what makes these brownies so crazy good, is that they are so unique. There flavor and texture is unlike any other brownie I’ve ever had. It keeps me taking another bite, and another bite, and another bite. Which is why I almost always double this recipe and make it in a cookie sheet. A 9×13 pan just isn’t enough.
Last time I made these we had some young men over from our church. I was a little nervous about serving them to them, because sometimes I wonder if it is just me (and my family) that think they are so awesome. I had to laugh when both of them, at the same time, said, “What is this, it is sooo good.” They both ate three big brownies and probably would have gone for more, but they were all gone.
Now, don’t be mislead by the whole wheat in the recipe. This is not a “Healthy or Diet Food,” This recipe still has butter and sugar in it.
I’m a big fan or sweets and I am also a big fan of trying to stay healthy. And I’ve found that if I restrict myself completely from foods I love (like sweets) it never ends well. So, this is a good compromise. It still taste like a REAL treat and it has a little bit of healthiness going on too. Not that anyone would even notice if you didn’t tell them.
I hope you love these brownies as much as we do, and if you choose to only make a regular batch, don’t say I didn’t warn you that a 9×13 isn’t enough.
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- 1½ cups granulated sugar
- ¼ cup cocoa
- 1½ cups whole wheat flour
- ¼ tsp salt
- ¾ cup butter, softened
- 3 eggs
- 1 tsp vanilla
- Frosting
- ¼ cup butter
- 2 tbsp cocoa
- 2½ tbsp evaporated milk or cream or half and half
- 1½ cups powdered sugar
- ½ tsp vanilla
- Preheat oven to 350 degrees
- Spray a 9x13 cooking sheet or baking dish with cooking spray.
- In a mixing bowl, stir together sugar and cocoa. Add in flour and salt and mix.
- Add softened butter, eggs and vanilla and in your stand mixer or with a hand mixer beat on medium speed for 2-3 minutes.
- Spread batter into the prepared baking dish and bake at 350 degrees for 15-20 minutes or until toothpick comes out clean from the center of the brownies.
- While brownies are cooking or right after they come out prepare fudge frosting.
- In a small sauce pan bring butter, evaporated milk and cocoa to a boil. Use a whisk to get out any cocoa clumps. Once mixture is boiling remove from heat and beat in the powdered sugar and vanilla.
- Pour frosting on warm brownies and spread evenly. Let cool completely before serving.
I’ve had this recipe for quite a while but finally got around to making it (I’m guessing I had it from when you were here or from the Mother Huddle??) Anyway, I made it for a get-together last night and they were SO good!! These will definitely be on my list to make again! Thanks, Maria!
You’re so welcome Jileen! I did have this one on The Mother Huddle, but since that site got erased I’ve been trying to get the recipes I had over there back onto my site. I love these brownies! I am so glad you made them and liked them. Yay!