Ingredients for Double Fudge Whole Wheat Brownies
- Unsalted Butter
- Brown Sugar
- Dutch Process Cocoa
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon instant espresso powder
- Vanilla Extract
- 4 large eggs
- Whole Wheat Flour
- Semi Sweet Chocolate Chips
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How to Make Double Fudge Whole Wheat Brownies
- Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan.
- In a medium saucepan over low heat, melt 1 cup (2 sticks) unsalted butter.
- Add 2 cups granulated sugar and stir until combined.
- Heat gently until the mixture is hot and begins to bubble slightly. This helps dissolve the sugar for a shiny top.
- Remove from heat and stir in ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, ½ teaspoon salt, 1 teaspoon instant espresso powder, and 1 teaspoon vanilla extract.
- Let the mixture cool slightly until you can comfortably touch it with your finger.
- In a separate bowl, whisk together 4 large eggs. Gradually add the cooled chocolate mixture to the eggs, whisking until smooth and slightly thickened.
- Stir in 1 ½ cups whole wheat flour and 2 cups chocolate chips until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs but no wet batter.
- Remove from oven and let cool completely in the pan on a wire rack. For best results, chill overnight before cutting and serving to allow the bran to soften.
- Cut into squares and enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
101g
Fat
39g
Carbs
11g
