Plus, they are perfect with fresh strawberries and a scoop of ice cream. Is there a form of chocolate in the world that isn’t lovely with fresh berries?
Whole Wheat Brownies
I’ve been baking my way through my favorite dessert recipes and seeing which ones can be adapted for baking with whole wheat.
I was absolutely thrilled to discover that this recipe adapted perfectly for use with whole wheat. There was no noticeable change in the taste and I promise that you could not tell the difference. I actually prefer the whole wheat version to the original. And while this particular brownie recipe is made with whole wheat flour, it works perfectly with all-purpose flour as well, if that’s more your thing. Add in your favorite nuts and extra chocolate chips, if you’d like. Make it your own and enjoy! Brownies are my go-to dessert for casual weeknight dinners or for company meals. They can be dressed up or down according to your mood. Have you tired topping them with Peanut Butter Frosting? Topped with Homemade Ice Cream, Chocolate Sauce, or Salted Caramel, you’ll have the ice cream sundae of your dreams. If you are a brownie lover like I am, you’ll want to check out Chocolate Cherry Almond Brownies, Peanut Butter Fudge Brownies, S’More Brownies, and Mexican Spice Brownies. Last but definitely not least, try the Cranberry Pecan Brownies. The cranberries are a tart counterpart to the rich chocolate fudgy brownies. It’s a fun surprise flavor and everyone who has tasted these brownies has given them rave reviews.
Brownie Baking Tip
Take care not to overbake. If you wait until a toothpick inserted comes out clean, they will be overcooked. You want fudge-like crumbs for these brownies. If not serving immediately, do not cut brownies. Whole brownie cake can be wrapped in plastic wrap, then foil, and refrigerated for up to five days or frozen for up to three months. A doubled recipe will fill a 9×13 pan perfectly. The baking time will need to be increased to at least 55 minutes, be sure to check for doneness.
Whole Wheat Brownie Recipe
{originally published 6/4/11 – recipe notes and photos updated 10/9/20}
