June 7, 2010

Whole Wheat Brownies

As some of you may know, I have a son that loves brownies. I decided to give whole wheat brownies a whirl and the results were fantastic. I used my "mystery flour" with a bread grind. I think next time I'll try soft white wheat with a pastry grind. Nobody complained about the texture at all (you really could not tell it was wheat) but I just want to experiment.

2 sticks of butter, melted
2 c. rapadura or sucanat*
1/2 cup cocoa powder
2 eggs
2 tsp. vanilla
1 1/2 cup whole wheat flour
1 c. cup chocolate chips

Stir together butter, rapadura and cocoa. At this point you should start licking the spoon.  Mix in the eggs and vanilla. Stir in flour and mix until combined. Eat a couple handfuls of chocolate chips then throw the rest in.  Pour into a 13x9 pan. Bake at 350 degrees for 25 minutes or so.  Then lick the spoon some more and get your face down into the bowl and lick that if you can.

Now comes the important part of eating brownies.  When your mom is using the restroom or is otherwise engaged, you should climb up on a stool and help yourself to as many brownies as you can.

*For those interested in rapadura or sucanat, here is an excellent link which discusses natural sweeteners.  Be sure to read the comments too as there is much information there as well.


  1. I think my gang would go for that! I'm assuming that: rapadura or sucanat is a sugar replacement. You can see how little I know by way of health. So could you enligthen me?

    When I made cookies the other day I made it with half wheat and they never noticed.

    Thanks for the recipe. I might even follow it! : )

  2. *laugh* That's my kind of brownie! Good job boys! What happens if you cut down to one stick of butter, or subbing applesauce... do you think they'd be super tacky?

  3. Cherie - I think you could definitely try the applesauce but the taste might be a little off. Lisa says that prune puree works really well in chocolate things for a fat substitute and you can't taste it. She uses the baby food kind. I also think you can use melted coconut oil.

    Deanna - Yes, rapadura and sucanat are sugar substitutes in that they are a whole food. They are basically sugar that has not been bleached or refined. Most grocery stores should have it, usually in the sugar section but sometimes in the natural foods section. It still contains the trace minerals and other nutrients and doesn't taste as sweet. You could probably substitute white sugar in the recipe but I'd reduce it by half a cup or so.