Whole Wheat Brownie Mix Recipes

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WHOLE WHEAT BROWNIES



Whole Wheat Brownies image

A double dose of chocolate in these whole wheat brownies.

Provided by Jenny Hardesty

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 50m

Yield 10

Number Of Ingredients 9

4 (1 ounce) squares semisweet chocolate
½ cup butter
1 cup white sugar
2 each eggs
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup whole wheat flour
1 cup dark chocolate chips
¾ cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan.
  • Place chocolate and butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat and set aside to cool for 5 minutes.
  • Combine sugar, eggs, vanilla extract, and salt in a large bowl; beat with an electric mixer until smooth and creamy. Stir in the cooled melted chocolate until incorporated. Fold in flour and then stir in chocolate chips and walnuts. Pour batter into the prepared baking pan and spread evenly.
  • Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 28 minutes. Let cool completely before cutting into bars.

Nutrition Facts : Calories 407.2 calories, Carbohydrate 47 g, Cholesterol 57.1 mg, Fat 24.7 g, Fiber 3.8 g, Protein 5.7 g, SaturatedFat 11.7 g, Sodium 138.5 mg, Sugar 35.1 g

WHOLE WHEAT BROWNIES



Whole Wheat Brownies image

I found this terrific brownie recipe on the website mightyfoods.com. Not only does it use whole wheat flour, but it calls for brown rice syrup in place of refined sugar. I've been experimenting with whole wheat brownie recipes, and so far this is my favorite. Resist the temptation to eat them right out of the oven-- both the texture and the taste are soooo much better after they've cooled/been refrigerated. If you can't find brown rice syrup in your grocery store, try the local health food store. They almost always carry it. Also, I've found that when cooking with whole wheat flour brand name counts. I prefer King Arthur Flour, but any good quality fresh flour will do. If you don't want to use straight whole wheat, go for whole wheat pastry flour or white whole wheat.

Provided by Temperance

Categories     Dessert

Time 35m

Yield 9 serving(s)

Number Of Ingredients 9

2 ounces bittersweet chocolate
4 tablespoons cocoa powder
4 tablespoons unsalted butter
3/4 cup brown rice syrup
1 teaspoon vanilla
2 large eggs, room temperature
1/2 cup whole wheat flour
1/4 teaspoon sea salt
3/4 cup coarsely chopped nuts (optional)

Steps:

  • Preheat oven to 300 degrees. Grease an 8"x8" square cake pan.
  • In a heavy bottomed saucepan over very low heat, combine the chocolate, cocoa powder, and butter. Stir constantly until melted and smooth. Add the brown rice syrup and vanilla. Allow the mixture to cool completely.
  • Once cool, add the eggs and stir until well-combined. Add the flour and nuts (if using) and stir until almost combined. Add the salt,and gently stir until just combined, being careful not to over mix the batter.
  • Pour the batter into your prepared cake pan and spread to the edges. Place in the oven on the center rack.
  • Bake, until the kitchen smells of chocolate, the center is firm to touch, and a toothpick inserted into the center comes out clean, about 20 minutes.
  • Allow to cool in the pan for at least a full 10 minutes. Invert pan and remove brownies, and place on cooling rack.

Nutrition Facts : Calories 91, Fat 6.7, SaturatedFat 3.8, Cholesterol 60.6, Sodium 81.7, Carbohydrate 6.3, Fiber 1.6, Sugar 0.2, Protein 2.8

LOW-FAT WHOLE WHEAT BROWNIES



Low-Fat Whole Wheat Brownies image

Make and share this Low-Fat Whole Wheat Brownies recipe from Food.com.

Provided by Ms. Picky

Categories     Bar Cookie

Time 45m

Yield 2 inch squares, 24 serving(s)

Number Of Ingredients 11

1/2 cup unsalted butter
2 cups packed brown sugar
3/4 cup Dutch-processed cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon espresso powder (optional)
1 tablespoon vanilla extract
1/2 cup unsweetened applesauce
4 large eggs
1 1/2 cups traditional whole wheat flour
2 cups semi-sweet chocolate chips

Steps:

  • Preheat oven to 350 degrees. Lightly grease 9x13 inch pan.
  • Melt butter in microwave-safe bowl or in saucepan over low heat. Add sugar and stir to combine.
  • Return mixture to heat briefly until it's hot and starting to bubble (this allows the sugar to dissolve, which will yield a shiny top crust).
  • Stir in cocoa, baking powder, salt, espresso powder, and vanilla. Cool until you can test with finger and mixture feels like comfortably hot bath water.
  • Mix in applesauce.
  • Whisk in eggs, stir until smooth, then add the flour and chips, again stirring until smooth. Spoon batter into prepared pan.
  • Bake until sharp knife or cake tester poked in middle reveals wet crumbs but not raw batter, 30 minutes. The brownies should feel set on edges and in the center. Remove from oven and cool on rack, cover when cool. Let sit overnight before serving to allow the bran to soften.

Nutrition Facts : Calories 217.8, Fat 9.4, SaturatedFat 5.4, Cholesterol 45.4, Sodium 134, Carbohydrate 34.3, Fiber 2.7, Sugar 25.5, Protein 3.2

WHOLE-WHEAT BROWNIES



Whole-Wheat Brownies image

These brownies get a healthy boost from whole-wheat flour and applesauce, while cocoa powder plus 8 ounces of semisweet chocolate make them nice and fudgy.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Yield Makes 16

Number Of Ingredients 11

6 tablespoons (3/4 stick) unsalted butter, melted, plus more for pan
1/2 cup all-purpose flour, (spooned and leveled)
1/2 cup whole-wheat flour (spooned and leveled)
1/3 cup unsweetened cocoa powder
1 1/4 teaspoons baking powder
1 teaspoon coarse salt
1/4 teaspoon baking soda
1 cup packed light-brown sugar
1 1/4 cups unsweetened applesauce
1 large egg
8 ounces semisweet chocolate, coarsely chopped

Steps:

  • Preheat oven to 350 degrees. Butter an 8-inch square baking dish; line with parchment, leaving a 2-inch overhang on all sides. In a medium bowl, whisk together flours, cocoa, baking powder, salt, and baking soda.
  • In a large bowl, stir together sugar, applesauce, and egg. Place butter and 6 ounces chocolate in a heatproof bowl set over (not in) a pot of simmering water; stir until melted. Stir chocolate mixture into sugar mixture. Stir in flour mixture. Pour into pan and top with 2 ounces chocolate.
  • Bake until a toothpick inserted in center comes out with moist crumbs attached, 40 minutes. Let cool in pan on a wire rack. Use parchment to lift cake from pan and cut into 16 squares.

Nutrition Facts : Calories 201 g, Fat 9 g, Fiber 2 g, Protein 2 g

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