Whole Wheat Cocoa Brownies

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
4 eggs
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.


BSM Reviews

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3492 reviews
Great taste

Makes great tasting cornbread . It helps so much in cooking to use the best ingredients and Barton Springs Mill has the best i ever tasted . Ground fresh makes the difference for sure . Try it you will love it .

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Grandma Vickie
Great flour, great recipes

The chocolate cake recipe produced some of the best tasting cupcakes I have ever made (in the past 50 years of baking). The crumb & moisture were perfect. The rye bread & sandwich loaves turned out beautifully. The sour dough starter became activated within a few hours! Unfortunately my technical skills & patience didn’t do your flour justice. I’m looking forward to trying more of your recipes & more of your amazing flours. Thank you!

Awesome bread !

I am making delicious bread with your flour !

Grain Tasting - Pancake Sampler

Yvette in California
Try Adding Quanah to your Sourdough

One of my sourdough baking friends made a loaf with Barton Springs' Quanah added. It was perhaps one of *the* most delightful and delicious loaves of sourdough I have eaten, both from home baked goods to professional bakers. I wanted to bring this goodness into our own home, so I ordered a bag. It felt good to know I was supporting Barton's mission with the grain preservation and continuity. But let me tell you - the quality of the quanah flour was gorgeous! So fresh, and for my recipe, which calls for 455 grams of flour, I used 100 grams of quanah with the rest being bread flour. It was sooo delicious, and will likely be a regular part of our hearth. The quality of the crumb, the quality of the taste, it really has been a joy!