Fudgy Brownies Using Freshly Milled Flour

These delicious brownies have a secret ingredient that makes them fudgier and more decadent than other brownies; freshly milled flour.

Let me start by saying, these fudgy brownies are not high on the list of healthy snacks. However, if you are looking to make the switch to freshly milling your own flour, they are an amazing recipe to add to your recipe book. Full of wholesome ingredients, these homemade brownies are simple to make and the perfect way to use your grain mill. These chewy whole wheat brownies are made with a combination of whole grain flour, Dutch process cocoa powder and good quality chocolate chunks.

Best Tools

• The NutriMill grain mill is just a rock star, but if you have a different grinder I’m sure that will work very well. 
  • Ellen uses a KoMo Mill, and she loves it as well. 
• Here is an 8×8 baking dish. It also has an airtight lid that you can put on after your dish is cooled.
• Dutch Whisk. You need this in your kitchen!
•  Thermapen:  for testing the internal temperature of your baked goods–life changing.  
  • Here is an amazon version of this product.
• Dutch Process Cocoa: Because brownies have more cocoa than flour in them, it is important to have a quality cocoa powder. This is the kind I use.

Why Make Whole Wheat Fudgy Brownies

You may be wondering why even make whole grain brownies when brownies are full of sugar and butter? The truth is that I am trying to learn to bake from-scratch items that my family loves and asks for over and over again. I want the treats they crave to be something I make. In addition, by using fresh milled whole wheat flour, we’re getting a lot of nutrients that we wouldn’t otherwise get from brownies made from white flour.

I also am trying to use whole grains instead of white flour for all my baking and cooking. I am happy to subsidize a bake with a little unbleached white flour; however, I want to see the benefits of primarily switching to whole grains. I am able to keep large amounts of wheat berries at my house for long periods of time and just pull from my grains each time I bake. The more I grind my grains fresh, the more it feels like part of my routine. 

Why Whole Wheat Makes the Best Fudgy Brownies

Before we dive into the recipe, let’s talk a bit about why whole wheat flour is a fantastic choice for brownies. Whole wheat flour is packed with nutrients—fiber, B vitamins, and antioxidants.  But don’t worry; whole wheat flour won’t make your brownies taste like a loaf of bread. In fact, it contributes to a denser, fudgier texture that many chocolate lovers crave. And the slightly nutty flavor of the whole wheat complements the rich cocoa, making each bite even more satisfying. I recommend milling a soft white wheat berry for this recipe or purchase whole wheat pastry flour, so you get a more delicate texture, perfect for soft, fudgy brownies.

Now that we’ve established why whole wheat is such a game-changer, let’s jump into the recipe.

The Best Fudgy Chocolate Whole Wheat Brownie Recipe

Ingredients:

• 10 Tb salted butter, melted (141 grams)
• 1 1/4 cup brown sugar (you can also use coconut sugar for a healthier alternative) (266 grams)
• 1/2 cup Dutch Process cocoa powder (46 grams)
• 2 Tb Coffee (optional, but it intensifies the chocolate flavor)
• 2 large eggs, at room temperature
• 1/2 cup whole wheat pastry flour (or hard white whole wheat flour) (60 grams)
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 cup semi sweet chocolate chips (optional but adds extra chocolatey goodness)

Instructions:

1. Preheat the oven temperature to 350°F (175°C) and line an 8x8-inch baking pan or 8×8 square cake pan with parchment paper. For easy removal and cleanup, give the pan a light spray of cooking spray as well.
2. Melt butter in microwave for about 30 seconds. Then stir in the brown sugar and coffee. Put back in microwave for an addition 30 seconds. Remove and stir. This mixture should have a shiny appearance. If the mixture is not fully melted, add back to microwave for 30 seconds. Once you reach the glossy appearance, set aside and let cool for two minutes.
3. Once butter is cooled, add in the two eggs and whisk until fully incorporated.
4. Whisk together the dry ingredients: In a separate bowl, sift the whole wheat pastry flour, baking powder, baking soda, cocoa powder and salt.
5.  Add the dry ingredients to the wet ingredients and stir until just combined. Don’t overmix, best to use a danish whisk! You want the batter to stay dense and fudgy.
6. Stir chocolate chunks into brownie batter for that extra chocolaty goodness. If you want your brownies to have a more intense chocolate flavor, feel free to add even more chocolate chips (or chunks).
7. Pour batter into your prepared pan and smooth it into an even layer.
8. Bake for 30-35 minutes. The best way to check if they are ready is to use an internal thermometer. It should reach 190 F for the perfect bake. This may seem soft but will result in a perfectly fudgy brownie.
9. Cool in the pan for 10–15 minutes, then remove from the pan and let it cool completely before cutting into squares.

FAQs About Fudgy Whole Wheat Brownies

Can I use whole wheat flour in brownies?

Yes! Whole wheat flour is a great alternative to all-purpose flour in brownies. It gives the brownies a denser, chewier texture and adds a slight nutty flavor that pairs perfectly with chocolate.

How do I replace all-purpose flour with whole wheat flour?

When replacing all-purpose flour with whole wheat flour, you can typically substitute it 1:1. However, because whole wheat flour absorbs more moisture, you might need to add a bit more liquid to your batter, especially if you’re making something like brownies or cakes. For this recipe you can use whole wheat pastry flour or regular whole wheat flour. If you are milling your own flour, I recommend soft white wheat berries for this recipe. You can also use hard white wheat berries as well. 

How does whole wheat affect baking?

Whole wheat flour contains more fiber, which can make baked goods denser and heartier. In brownies, this means a chewy, fudgy texture that’s less cake-like. It also adds a slightly nutty flavor that enhances the chocolate.

What type of Whole Grain is best for brownies?

Soft wheat whole grains are the best grains for baked goods like these whole grain brownies that thrive with minimal gluten development. Soft white wheat berries have a milder whole wheat flavor than hard white (the most commonly used freshly milled grain). 

Does whole wheat flour bake differently than all-purpose flour?

Yes, whole wheat flour absorbs more liquid than all-purpose flour, which means you might need to adjust the recipe slightly by adding more liquid. Whole wheat flour also makes baked goods denser and more textured, which works well in brownies. This recipe has two tablespoons of coffee to help add more liquid.

Tips for Perfect Whole Wheat Brownies

• Don’t overmix the batter. Stir just until combined to keep the texture dense and fudgy.
• Undercook slightly. Brownies continue to set after baking so you can take them out when you put a toothpick or cake tester in the center, and it comes out with wet crumbs. Not raw batter and not completely clean. Somewhere in the middle. The best way is to use an internal thermometer and wait until your brownies reach 190 F.
• Add mix-ins like walnuts, pecans, instant coffee, espresso powder, tablespoon vanilla extract, dark chocolate chips or extra chocolate chips for a twist.

More Amazing Recipes with Whole Grains

1

100% Whole Wheat Sourdough Bread

100% Whole Wheat Sourdough Bread

Check out this recipe

2

Whole Wheat Sourdough Discard Sandwich Bread

Soft, fluffy sourdough discard sandwich bread is perfect for everything from pb&js to grilled cheese sandwiches. My kids love this bread and it’s a staple in our kitchen!

Check out this recipe

3

Best Moist Zucchini Bread Recipe with Whole Wheat

With most of the breads I make at home, I always want to add a little whole wheat flour to boost the health benefits. In this 100 percent whole wheat easy zucchini bread recipe, the wheat actually makes it better tasting!

Check out this recipe

4

Whole Wheat Chocolate Chip Cookies

Soft and Chewy Whole Wheat Chocolate Chip Cookies made with (or without) freshly milled flour are full of nutty flavor and whole grain goodness, making this a treat you’ll always want to have around!

Check out this recipe

5

Easy Homemade Pasta Recipe with Fresh Milled Flour

Making pasta from fresh milled flour in your own kitchen is an easy way to add a kick of nutrition to your daily meals.

Check out this recipe

6

Whole Wheat Pancake Recipe with Freshly Milled Flour

Add some wholesome nutrients into your breakfast with this delicious Whole Wheat Pancakes recipe made with freshly milled flour.

Check out this recipe

7

Whole Wheat Waffle Recipe

These delicious Whole Wheat waffles are both full of flavor and nutrients.

Check out this recipe

Conclusion: Bake These Brownies Today

Having a lot of recipes using whole grains has made baking with whole grains much more exciting for me. While baking with whole grains may not be the same as baking with all purpose flour, it in fact can yield the best results. Whole grains can be your secret ingredient that makes your bakes filling and delicious. So choose these perfect brownies for your next bake sale, birthday party or potluck. 

Fudgy Brownies with Freshly Milled Flour

Let me start by saying, these brownies are no healthy snack. However if you are looking to make the switch to freshly milling your own flour, they are an amazing recipe to add to your recipe book. Full of wholesome ingredients, these homemade brownies are simple to make and the perfect way to use your grain mill.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Course Dessert

Servings 9

Ingredients

  

• 10 Tb salted butter melted (141 grams)
• 1 1/4 cup brown sugar (266 g) you can also use coconut sugar for a healthier alternative
• 1/2 cup Dutch Process cocoa powder (46 g)
• 2 Tb Coffee optional, but it intensifies the chocolate flavor
• 2 large eggs at room temperature
• 1/2 cup whole wheat flour (60g) I recommend grinding soft white wheat berries
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 cup semi sweet chocolate chips optional but adds extra chocolatey goodness

Instructions

 

• Preheat the oven temperature to 350°F (175°C) and line a 8×8-inch baking pan or 8×8 square cake pan with parchment paper. For easy removal and cleanup, give the pan a light spray of cooking spray as well.
• Melt butter in microwave for about 30 seconds. Then stir in the brown sugar and coffee. Put back in microwave for an additional 30 seconds. Remove and stir. This mixture should have a shiny appearance. If mixture is not fully melted, add back to microwave for 30 seconds. Once you reach the glossy appearance set aside and let cool for two minutes.
• Once butter is cooled add in the two eggs and whisk until fully incorporated.
• Whisk together the dry ingredients: In a separate bowl, sift the whole wheat pastry flour, baking powder, baking soda, cocoa powder and salt.
• Add the dry ingredients to the wet ingredients and stir until just combined. Don’t overmix, best to use a danish whisk! You want the batter to stay dense and fudgy.
• Stir chocolate chunks into brownie batter for that extra chocolaty goodness. If you want your brownies to have a more intense chocolate flavor, feel free to add even more chocolate chips (or chunks).
• Pour batter into your prepared pan and smooth it into an even layer.
• Bake for 30-35 minutes. The best way to check if they are ready is to use an internal thermometer. It should reach 190 F for the perfect bake. This may seem soft but will result in a perfectly fudgy brownie.
• Cool in the pan for 10–15 minutes, then remove from the pan and let it cool completely before cutting into squares.

Keyword brownies, freshly ground whole wheat, freshly milled grain