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    You are in: Home / Recipes / Double Fudge Whole Wheat Brownies Recipe
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    Double Fudge Whole Wheat Brownies

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    25 mins

    35 mins

    susan_k09's Note:

    This is a great way to sneak whole grains into your diet! From King Arthur Flour Whole Grain Baking, they recommend waiting 24 hours before cutting these, but my DH loves them hot out of the pan. They do seem more moist the second day. I have found that they crumble easily, but taste oh-so-yummy, I can live with the crumbles! Preparation time is estimated.

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    Ingredients:

    Yield:

    brownies

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F Lightly grease a 9 x 13 pan.
    2. 2
      Melt the butter in a medium saucepan over low heat. Add the sugar and stir to combine. Heat briefly until it is hot and beginning to bubble. This dissolves more of the sugar, giving you a shiny top on the finished brownies.
    3. 3
      Stir in the cocoa, baking powder, salt, espresso powder (if using--I never do), and vanilla. Cool until you can test it with your finger. (I put it in the fridge for 5 minutes if I'm in a hurry.) Whisk in the eggs, stirring until it is smooth and slightly thickened, then add the flour and chocolate chips. Stir again until smooth.
    4. 4
      Pour the batter into the prepared pan, bake 30-35 minutes, or until a cake tester shows wet crumbs, but not raw batter. (Mine always looks wet to me, but I think it's the chocolate chips!)
    5. 5
      Remove from the oven and cool the pan on a wire rack. My DH eats them as soon as they are cool enough to handle! My cookbook recommends waiting overnight before serving. This allows the bran to soften.
    6. 6
      Enjoy!

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    Ratings & Reviews:

    • on February 21, 2008

      Step 5 says "This allows the bran to soften." What bran? Is the recipe missing an ingredient? Am I missing something? update: ...okay, I was showing off my ignorance there. Whole wheat flour has bran in it, because bran is a part of wheat. :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 12, 2008

      55

      These were so good! We tried some right out of the oven and they tasted great but were definetly better after 24 hours. I cut them up into tiny pieces and enjoyed them all week. Also, I made them with regular cocoa powder as I forgot to pick up the dutch process. After some research (while the brownies were baking), I was afraid they would not turn out, but they were just fine. I will try the dutch process powder next time, but I can't imagine they could taste any better!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 26, 2007

      55

      Absolutely fantastic! These are so rich and chocolatey. A thick, almost cakey brownie. Because they are so thick, the servings are pretty generous. You'd never know these were whole wheat. King Arthus Flour's Whole Grain Baking is one of my favorite cookbooks. Thanks for sharing such a wonderful recipe! Made for PAC Fall 2007.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Double Fudge Whole Wheat Brownies

    Serving Size: 1 (1472 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 249.4
     
    Calories from Fat 118
    47%
    Total Fat 13.2 g
    20%
    Saturated Fat 7.8 g
    39%
    Cholesterol 55.5 mg
    18%
    Sodium 134.4 mg
    5%
    Total Carbohydrate 33.7 g
    11%
    Dietary Fiber 2.6 g
    10%
    Sugars 25.4 g
    101%
    Protein 3.2 g
    6%

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