Whole-Wheat Cocoa Brownies


Makes about 16


Whole-Wheat Cocoa Brownies


For 1 Batch(es)


  • 1 cup(s) butter, plus more for greasing
  • 1 1/4 cups cocoa
  • 4 eggs
  • 2 cups sugar
  • 1 1/2 cups Barton Springs Mill whole-wheat flour
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) baking powder
  • 2 cups chocolate chips

Whole-Wheat Cocoa Brownies Directions

  1. Heat the oven to 350° and grease an 8-by-8-inch or 9-by-9-inch pan with butter. In a small saucepan, melt the butter.
  2. Add the cocoa—whisking until dissolved. Remove from the heat.
  3. In a separate bowl, whisk together the eggs and sugar until thick and foamy—2 or 3 minutes by hand or 1 minute in an electric mixer. Slowly add the cocoa and butter mixture—stirring until uniform.
  4. Switch to a spatula and stir in the flour, salt and baking powder until just incorporated. Fold in the chocolate chips last.
  5. Scrape the batter (it will be thick!) into the prepared pan. Bake 20 to 25 minutes for gooey brownies, or 30 to 35 minutes for cakey. Brownies will be delicious if eaten immediately, but the bran will soften even more overnight, making the whole-wheat flour indiscernible the next day.

Recipe notes

Any of the wheat flours Barton Springs Mill offers will work here. In fact, whole-wheat flour blends perfectly and invisibly into any brownie recipe. All the chocolate and butter mask any wheat flavor, so feel free to just sub a stone-milled whole-wheat into your own brownie recipe.

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