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Could I ever convince you that these Whole Wheat Fudge Brownies are, seriously, the Perfect Fudgy Brownies? I’m going to try, because, they are absolutely and absurdly Awesome!
I once took some homemade brownies to a dinner party. The woman who sat across from me remarked, “Wow! These are the only homemade brownies I’ve had that are better than a box mix!” I wasn’t sure how to react. Because, I thought, isn’t homemadealways better?
So I tried a few box mixes, and indeed, like cake mixes, box brownie mixes can be pretty darn good. (Trader Joe’s, anyone?) But, I’ve found that when given just a few minutes extra time, and some choice ingredients, you can make a better brownie than a box mix. Ina Garten’sOutrageous Brownies, for instance are perfectly named, because they are truly outrageously good! But, these Whole Wheat Fudge Brownies – what can I say? They are in a league of their own!
I was reading the magazine section of our local paper when I first saw this recipe. A new restaurant, started by celebrated local chef Edouardo Jourdan, called Lucinda Grain Bar, makes these brownies. The pastry chef who wrote the recipe, Margaryta Karagodina, credits the addition of coconut oil to her recipe for amping up the fudge factor. And, the recipe was in thearticle!So how could I nottest it out and see if it was as “absurdly” wonderful as the author claimed? And, you know what? It is! Absurdly delicious, that is! Because, who would expect a fudge brownie, of all things, to be made better by whole grains?
The cocoa-forward flavor, slight nuttiness from the whole wheat, perfectly fudgy and not-too-sweet, hits all the notes. It could definitely be my new go-too! Yours, too, I would imagine.
Recipe Details
This is a pretty easy-to-make recipe. No mixer required, just a couple bowls, a saucepan, a whisk and a spatula. Just a few steps. First, you’ll want to prepare the baking pan with cooking spray, and, if desired to pull the entire 13×9 brownie from the pan, parchment paper. Whisk the dry ingredients in a bowl. After that, in a double boiler or Bain Marie (hot water bath with a heatproof bowl over a saucepan of simmering water), melt together the butter, coconut oil, and (good quality, 63-72% cacao) dark chocolate. Add the eggs, then fold in the dry ingredients. Pour the batter into the prepared pan, and bake! Not much effort for one of the absolute best and fudgiest brownies you’ve ever had!
So, who wants Whole Wheat Fudge Brownies? As for me, I’ll be taking them to my next dinner party to see if I can sway some more box-mix users to the dark chocolate side!
Enjoy!
If you love Brownies, be sure to check out my Gluten-Free Dark Chocolate Tahini Brownies, or Peanut Butter Swirled Brownies, or even Ina Garten’sThe Brownie.
PIN Whole Wheat Fudge Brownies ->
Whole Wheat Fudge Brownies
This recipe, from pastry chef Margaryta Karagodina of Lucinda Grain Bar, produces the fudgiest brownie ever! Cocoa-forward and clean-flavored, this brownie has a good chance of becoming your go-to brownie!
- Author: adapted from Margaryta Karagodina
- Prep Time: 20 min
- Cook Time: 30 min
- Total Time: 50 min
- Yield: 24 Brownies 1x
- Category: Brownies
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 1/4 c (195g) Whole-Wheat Flour
- 1/3 c (33g) Cocoa Powder
- 1 t Kosher Salt
- 1 3/4 c (260g) Dark Chocolate, coarsely chopped
- 6 oz (12T, or 1 1/2 sticks, 165 g) Unsalted Butter (See Note 1), sliced into 1 T sections
- 4 T (60 ml) Coconut Oil
- 1 1/2 c (300g) Granulated Sugar
- 1/3 c (68g) Brown Sugar, packed
- 5 Large Eggs, room temp
- 2 t Vanilla Extract
Instructions
- Preheat oven to 325F. Spray bottom of 9×13-inch baking pan. Line with parchment, and spray parchment.
- Whisk together flour, cocoa powder and salt in a medium bowl. Set aside
- Place a medium saucepan half-full of water over Medium heat, bringing to a simmer. In the meantime, place the following in a metal or glass bowl atop the water (but not touching): chocolate, butter and coconut oil. Stir occasionally, until mixture is fully melted and smooth. Into the bowl, add the sugars and whisk until combined.
- Remove bowl from the heat and whisk in the eggs, one at a time, and the vanilla. Do not overmix.
- Using a rubber spatula, fold in the dry ingredients.
- Pour the batter into the prepared pan. Smooth the top. Bake until a toothpick comes out with a few moist crumbs on it, about 30 minutes. (Mine took exactly 30 minutes) Rotate halfway through baking.
- Let brownies cool completely before slicing and serving.
Notes
1. At Lucinda, European Butter is used. This butter has a higher milk fat and lower water content. Regular butter will work fine in this recipe, but if you have European butter, it will add to the dreamy texture.
Nutrition
- Serving Size: 1/24 Recipe
Keywords: Whole Wheat, brownies
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