Any of our wheat flours will work here, including those milled as whole wheat. They’ll blend perfectly and invisibly into any brownie recipe—including this recipe or your own favorite. By day two, the richness of the cocoa and the butter take center stage over any whole wheat flavor.
Recipe by Abby Love for Edible Austin
Photo by Casey Woods
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1 cup butter, plus more for greasing
1 1/4 cups cocoa
2 cups sugar
1 1/2 cups Barton Springs Mill whole-wheat flour
1 teaspoon salt
1 teaspoon baking powder
2 cups chocolate chips
Heat the oven to 350° and grease an 8 x 8-inch or 9 x 9-inch pan with butter.
In a small saucepan, melt the butter. Add the cocoa, whisking until dissolved, and then remove from the heat.
In a separate bowl, whisk together the eggs and sugar until thick and foamy, about 2 or 3 minutes by hand or 1 minute with an electric mixer. Slowly add the cocoa and butter mixture, mixing until uniform.
Switch to a spatula and stir in the flour, salt, and baking powder until just incorporated. Fold in the chocolate chips last.
Scrape the batter (it will be thick!) into the prepared pan. Bake 20 to 25 minutes for gooey brownies or 30 to 35 minutes for cakey. For cleaner slices, let sit until room temperature before cutting. The brownies will be delicious eaten immediately, but the bran will soften even more overnight, making the whole-wheat flour indiscernible the next day.