Double Fudge Whole Wheat Brownies
Indulge in the decadence of **Double Fudge Whole Wheat Brownies**, a guilt-tinged delight that strikes the perfect balance between rich flavor and wholesome indulgence. Crafted with a blend of **whole wheat flour** for a hearty texture and a double dose of chocolate from **semi-sweet chocolate chips** and **dark chocolate chunks**, these brownies are irresistibly fudgy with a hint of bittersweet sophistication. Enhanced with the deep sweetness of **brown sugar** and a touch of **vanilla**, their luscious flavor pairs perfectly with the velvety richness of melted chocolate. Ready in just **40 minutes** with minimal prep, these brownies are simple enough for weeknight cravings yet special enough for entertaining. Serve them warm for a gooey treat or allow them to cool for a perfectly set, chewy texture—an ideal dessert for chocolate lovers searching for a slightly healthier twist on a classic favorite!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 120 grams Unsalted butter
- 170 grams Semi-sweet chocolate chips
- 30 grams Cocoa powder (unsweetened)
- 200 grams Brown sugar
- 50 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 3 large Eggs
- 100 grams Whole wheat flour
- 0.5 teaspoons Salt
- 100 grams Dark chocolate chunks
Instructions
Preheat your oven to 175°C (350°F). Grease and line an 8x8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
In a medium saucepan over low heat, melt the unsalted butter. Add the semi-sweet chocolate chips and stir until completely smooth and melted. Remove from heat.
Whisk in the cocoa powder to the melted chocolate mixture until well combined. Allow to cool slightly.
In a large mixing bowl, combine the brown sugar, granulated sugar, and vanilla extract. Add the eggs one at a time, whisking vigorously after each addition until the mixture is light and fluffy.
Gradually pour the melted chocolate mixture into the sugar and egg mixture, whisking continuously until smooth.
In a separate bowl, sift together the whole wheat flour and salt. Gently fold this dry mixture into the wet ingredients using a rubber spatula, being careful not to overmix.
Fold in the dark chocolate chunks to the batter, ensuring they're evenly distributed.
Pour the brownie batter into the prepared baking pan, smoothing the top with a spatula.
Bake in the preheated oven for 22–25 minutes, or until the top looks set but a toothpick inserted in the center comes out with a few moist crumbs.
Remove the pan from the oven and let the brownies cool in the pan for 15 minutes. Then, lift them out using the parchment paper and let them cool completely on a wire rack before slicing into squares.
Nutrition Facts
Calories |
317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 9.7 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 106 mg | 5% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 32.6 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 36 mg | 3% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 178 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
