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

    Average Rating:

    3 Total Reviews

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    • 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. :)

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    • on February 12, 2008

      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!

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    • on September 26, 2007

      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.

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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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