Bakery Style Fudge Brownies

Brownies
January 24, 2018
Brownies
January 24, 2018

Bakery Style Fudge Brownies

Every time I set out to create a new brownie recipe, I’m like there is no way this is going

Share

Bakery Style Fudge Brownies

sliced whole wheat brownies

Every time I set out to create a new brownie recipe, I’m like there is no way this is going to be better than my last brownie recipe. And time and time again, yes way there is a way. 

Case in point, these Secret Ingredient Bakery Style Fudge Brownies. They’ve got that stunning crackle crust that I just LOVE, and they’re, like, expensive rich.

You know, like they’re really rich. In flavor. Duh.

whole wheat brownies sliced on a counter

So let’s talk about what makes these brownies so rich and flavorful. It’s a secret ingredient you probably have in your pantry already.

Whole Wheat Flour.

Seriously, using a whole wheat flour makes these brownies so perfect. The slightest nuttiness imparts a deeper flavor than traditional all-purpose flour, making it my flour of choice in these brownies.

Now let’s talk specifics. I used Whole Wheat Flour from Bob’s Red Mill because it’s my favorite. And I’m SO RIDICULOUSLY EXCITED to announce that this is the first in a series of posts we’re doing together this year. Bob’s is such a fantastic company, and I couldn’t be more proud to work with them in 2018. Stay tuned for more awesome recipes together 🙂

whole wheat brownie slice with bite missing

Making these whole wheat brownies

You can whip up a batch of these brownies in about an hour with ingredients you already have in your pantry. I feel like this is the kind of thing most bloggers say, but I’m pretty much positive you have all the ingredients for these whole wheat brownies in your pantry already.

To make these babies, you’ll need high-quality whole wheat flour (duh), brown sugar, cocoa powder, butter, vanilla extract, eggs, and salt. You first need to melt the brown sugar and butter in the microwave until the mixture looks glossy. Then, add in the eggs and whisk it all together until the mixture lightens in color slightly.

Add in the rest of the ingredients, mixing until just combined. You don’t want to over mix the batter once you’ve added in the flour, as you don’t want your brownies to come out tough and chewy!

Bake these whole wheat brownies for a solid 45 minutes. To check when they’re done, insert a knife into the center and see if it comes out clean. When in doubt, it’s better to slightly underbake brownies than it is to overbake them!

whole wheat brownie slices

 

But like for now, go make these whole wheat brownies. Then tell everyone you got them from a bakery and watch them believe you because they’re that good.

XO!

Print

Bakery Style Fudge Brownies

4.3 from 3 reviews

Secret Ingredient Bakery Style Fudge Brownies so rich and chewy you’d swear they weren’t homemade. But they ARE because you’re a boss baker.

Secret Ingredient Bakery Style Fudge Brownies so rich and chewy you’d swear they weren’t homemade. But they ARE because you’re a boss baker.

  • Author: Sarah | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 9 x 9 pan 1x
  • Category: brownies
  • Method: baked
  • Cuisine: american
  • Author: Sarah | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 9 x 9 pan 1x
  • Category: brownies
  • Method: baked
  • Cuisine: american
Scale:
  • Author: Sarah | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 9 x 9 pan 1x
  • Category: brownies
  • Method: baked
  • Cuisine: american

Ingredients

  • 1 1/4 cups salted butter
  • 2 1/2 cups light brown sugar
  • 4 large eggs, room temperature
  • 1 1/2 cups cocoa powder
  • 3/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2/3 cup Bob’s Red Mill Whole Wheat Flour

Instructions

  1. Preheat oven to 350°F. Grease and line a 9″x9″ pan with parchment paper and set aside.
  2. In a large microwave-safe bowl, combine butter and sugar. Microwave for 30 seconds, then remove and stir with a whisk. Repeat process 2 more times. Though granules of sugar will remain, the goal is to get the mixture to a glossy finish.
  3. Allow mixture to cool slightly, then add in eggs one at a time, whisking in between each addition. Whisk until the mixture lightens in color slightly.
  4. Add in cocoa powder, salt, and vanilla extract. Fold in flour until just combined. Pour mixture into prepared baking pan and bake for roughly 45 minutes, testing for doneness by inserting a knife into the center of the brownies beginning at 40 minutes. It might take up to 55 minutes for them to cook through depending on your oven!

Keywords: bakery style, decadent, chocolatey, delicious, kid approved

More brownie recipes from Broma Bakery:

Lazy Girl Boxed Brownies (AKA How to Make Boxed Brownies Better) 

Boozy Boston Cream Brownies

Trail Mix Brownies

White Chocolate Brownies

Blackberry Cheesecake Brownies

brownies with bag of whole wheat flour

— STILL HUNGRY? —

you might also like

Leave a comment and rate this recipe!

Your email address will not be published. Required fields are marked *

  1. Overall, these brownies were not as good as I hoped, but better than I expected once I started combining the ingredients (the large amounts of brown sugar and butter gave me pause).

    The flavor was definitely rich and strong, the inside was as glossy and velvety as the pictures, and the top was crisp and chewy. And they were fudgy without a mushy or overly-dense crumb.

    However, these brownies also tasted rather bitter and like raw cocoa to me. (I’m not sure which brand or type I used.) Despite there only being 2/3 c of whole wheat flour (I used Gold Medal), it gave the brownie a gritty, meal-y texture.

    They were definitely easy to make and the results were tasty, but I won’t rush to make these again. I may try them again with regular flour, and perhaps add some espresso or coffee.

  2. I think my problem was that I used natural cocoa. They didn’t turn out good at all. Then I read in the comments that you used Dutch Process cocoa. Next time I will know!