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.
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.
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 🙂
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!
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.
Preheat oven to 350°F. Grease and line a 9″x9″ pan with parchment paper and set aside.
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.
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.
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!
I think I slightly over baked them, oops, but they were still delicious and I don’t mind a chewier brownie 🙂 I also had to use 3 different types of cocoa powder, haha, because I was running low, but without my mishaps this recipe would probably be even better! Overall they are very chocolatey and fudgy just like the recipe says
Made these today following the recipe exactly and they are AMAZING!! Super rich flavor, that is more complex than you typical make and home brownie. For reference we used natural Cocao from Terrasoul Super Foods and can not recommend these enough.
Thank you for this recipe using bread flour! I always have bread flour on hand but hardly ever buy AP, so this recipe was interesting to me for its’ ingredients alone. As it happens, the bread flour makes all the difference in the texture! And the method is so easy, everything comes together in one mixing bowl, plus whatever little bowl you melted your butter in. Made the recipe exactly as written, I used the metric measurements, baked for 50 minutes total and they came out beautifully. I did add a teaspoon of espresso powder to the boiling water, I’m not sure it made any difference. I used semisweet chocolate chips melted with the Dutch process cocoa powder, and ultimately topped them with powdered sugar for serving. A tad to sweet for my taste, I think I’ll use dark chocolate chips and a tad less sugar next time, as I like to be able to present them with the additional sugar on top. I’m also going to mix in chocolate chips to the batter next time, as what I’m really after is a ghirardelli box mix result!
Leave a comment and rate this recipe!
I think I slightly over baked them, oops, but they were still delicious and I don’t mind a chewier brownie 🙂 I also had to use 3 different types of cocoa powder, haha, because I was running low, but without my mishaps this recipe would probably be even better! Overall they are very chocolatey and fudgy just like the recipe says
★★★★
Not the best but pretty chewy.
★★★★
Made these today following the recipe exactly and they are AMAZING!! Super rich flavor, that is more complex than you typical make and home brownie. For reference we used natural Cocao from Terrasoul Super Foods and can not recommend these enough.
How can this be the correct amount of cocoa powder? One and one half??
IT’S RIGHT. These brownies are thickkkk and chocolatey. We promise you’ll love them.
Thank you for this recipe using bread flour! I always have bread flour on hand but hardly ever buy AP, so this recipe was interesting to me for its’ ingredients alone. As it happens, the bread flour makes all the difference in the texture! And the method is so easy, everything comes together in one mixing bowl, plus whatever little bowl you melted your butter in. Made the recipe exactly as written, I used the metric measurements, baked for 50 minutes total and they came out beautifully. I did add a teaspoon of espresso powder to the boiling water, I’m not sure it made any difference. I used semisweet chocolate chips melted with the Dutch process cocoa powder, and ultimately topped them with powdered sugar for serving. A tad to sweet for my taste, I think I’ll use dark chocolate chips and a tad less sugar next time, as I like to be able to present them with the additional sugar on top. I’m also going to mix in chocolate chips to the batter next time, as what I’m really after is a ghirardelli box mix result!
★★★★★
Hi Sophia! I’m so happy to hear you enjoyed these!