My pants are too tight. Are yours?
You’ll excuse me while I go slip into my comfy pants, won’t you? You’re so kind.
Ahhh, much better.
Now that I have a little breathing room, back to business.
There’s nothing special about these brownies. Butter, sugar, cocoa powder, whole wheat flour…
WHOLE WHEAT FLOUR?! Why yes, I guess there is something special about these after all. You can delude yourself into thinking that eating the entire pan of brownies won’t wreak havoc on your waistline by repeating whole wheat like a mantra.
I know what you’re thinking: with the substitution of whole wheat flour, these brownies are probably hard or not as tasty as the bad-for-you brownies. Poppy cock!! These brownies are are rich and chocolatey, fudgy and delicious!! Nothing but a pure delight. And you get some extra whole grain goodness in there too.
Whole wheat, whole wheat, whole wheat… oh dear, excuse me….
Whole Wheat Brownies
Adapted from King Arthur Flour
1 cup (2 sticks) unsalted butter, softened
2 cups light brown sugar
3/4 cup Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional but recommended
1 tablespoon vanilla extract
4 large eggs
1 1/2 cups King Arthur White Whole Wheat Flour (I used 100% whole wheat flour)
2 cups semisweet or bittersweet chocolate chips
Preheat oven to 350 F. Line a 13 x 9-inch pan with parchment paper or aluminum foil leaving an overhang on opposing sides for easy removal after baking. Spray the aluminum foil with cooking spray and set aside.
Add the butter to a saucepan set over low heat and melt it. Remove the pan from the heat, add the brown sugar and stir to combine. Return the pan to the heat (still on low) until the butter/sugar mixture is hot (about 110 F to 120 F) but not bubbling. If the mixture separates, stir briefly to recombine.
Transfer the mixture to a large bowl then add the cocoa, salt, baking powder, espresso powder and vanilla. Add the eggs one at a time, stirring to incorporate after each addition. Finally, add the flour and chocolate chips and mix to combine.
Transfer the batter to the prepared pan. Bake for 28-30 minutes, or until a cake tester inserted in the center reveals wet crumbs, but not raw batter, and the edges are set. Move the pan to a cooling rack to cool completely.
Once cool, cover and let sit overnight before cutting. This rest allows the bran to absorb moisture and soften, leading to both better flavor and texture.