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.



Bakery Style Fudge Brownies

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


  • 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


  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



These look amazing! What kind of cocoa powder did you use? Dutch process? Thanks.


These look delicious. Did you use natural unsweetened cocoa or dutch process cocoa?

Sarah | Broma Bakery



What kind of cocoa powder do you used for this recipe? Natural or Dutch process. I think it makes a huge difference in recipes and I’d like to make these brownies. I’ve been waiting since January 25th for a response to my previously posted comments. I’m sure you’re busy, but please take a moment and respond to the comments left on your site. Thank you!

Sarah | Broma Bakery

Hi Jennifer. Apologies on the delay. I use dutch process.


These were incredible!!!! The recipe I have been looking for, for my entire life! So, so, so good! Perfectly chewy/crisp on top. Dark, rich, and delicious inside! I used an oval casserole dish, pewter, and had to bake for an additional 30-45 minutes (at 325 F). They turned out perfectly! This will be the recipe I make over and over again!

Dylan Hinzman

I made this today but I didnt get the crackle crust or the fudge texture. I’m not sure what went wrong.

Nicole Casey

1st off these are amazing my whole family loves them said best ever! Definitely worth making. Turned out thick, fudgy and chewy so so so good! 2nd However I’m NOT convinced its the “secret” ingredient that makes them like this being that you only used 2/3C of the flour. my guess would be its from all the sugar and butter. I will try and make these using other flours IE. White, Oat etc. just to see if it makes a difference.

Today I made a second batch of these but was in the mood for peanut butter…MMM….I thought why not peanut butter brownies sound delish! I did everything the same as original recipe but I melted 1/2C peanut butter into the butter and sugar then subbed out peanut butter powder (BP2) instead of the cocoa powder. Watched the cooking time which ended up being a bit less. Usually when iI make something with PB it cooks pretty fast. Again a WINNER family loves them! Turned out same texture and consistency as the chocolate ones. Fudgy, chewy and thick.

thanks for sharing your recipe!

Faseeha Yaseen

Can I get this in grams Pls?

Sofi | Broma Bakery

Hey Faseeha! Unfortunately we don’t hav e this recipe in grams! So sorry about that!


Substitute for egg ?? Can we add baking powder n baking soda 1/4 tsp both ?

Sofi | Broma Bakery

Hey Ankita! You can use a flax egg or mayo to sub out the egg! Check out all our baking substitutions here!

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