Bakery Style Fudge Brownies

Brownies
January 24, 2018
Brownies
January 24, 2018

Bakery Style Fudge Brownies

  • Prep time: 1 hr
  • Cook time: 30 min
  • Total time: 1 hr 30 min

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

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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!

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Bakery Style Fudge Brownies

4.6 from 5 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? —

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Recipe rating

  1. 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!

  2. I really wish the fact that Dutch Processed cocoa was mentioned as the one that you used. I scanned the entire article and recipe for this info, didn’t find any until after I completed my recipe wondering what I did wrong and turned to the comments section. In my past experience with recipes online that call for cocoa – I’ve personally never followed a single one that didn’t state specifically that they used Dutch processed instead of natural cocoa powder. This makes a HUGE difference in the way the brownies taste – and there is even a pretty simple fix, kind of “substitute”, for using natural cocoa powder in a recipe when it calls for Dutch processed. It would have been very simple to fix the bitterness had I known I needed to.
    Now my brownies taste pretty dang awful – and I’ve noticed a few comments in here stating the same. They came out with unsweet, very bitter brownies, because we didn’t know which kind of cocoa you used. I just wish this had been stated. I’m sure the brownies will turn out amazing in texture, which will be even more frustrating that the taste won’t be very good 😔
    Very disappointed

    • Hi Chelsey. I’m so sorry to hear that these didn’t turn out well for you. I have actually have made this recipe with both dutch and natural cocoa powder and have never had a problem with it before! What brand of cocoa powder did you use? Hoping we can help fix this for the next time you make these!

  3. These are AMAZING. I did adjust things ever so slightly because I didn’t have whole wheat flour on hand, so I used white flour with a bit of almond flour to get that nutty flavor. They were perfect and I’m keeping this recipe forever. Thank you!!

  4. So good. I put in some choco chips for an extra gooeyness, but the recipe was wonderful to follow. Perfect New year bake!
    Thank youuuu!