Whole Grain Brownies

Super Chocolatey Goodness.
It is Week 3 in the KAF Bake the Bag series: Whole Grain Brownies.
The brownies are fudgy, cake-like and moist. If you love chocolate, this is your treat.

Even with the wheat flour I found those super decadent and it’s not a complaint!

I also used mini chocolate chips versus the standard size chips for my preference. I tend to use the mini’s in place of the regular ones in many recipes.

I loved eating this with vanilla ice cream after warming up a piece. It’s the perfect combo.

As a later thought, I ended up making a peanut butter frosting to balance the rich chocolate taste.

Makes about 2 dozen, 2-inch brownies.


  • 16 tablespoons (1 cup) unsalted butter, softened
  • 2 cups light brown sugar
  • 3/4 cup Dutch-process cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder
  • 1 tablespoon vanilla extract
  • 4 large eggs
  • 1 1/2 cups King Arthur White Whole Wheat Flour, organic preferred
  • 1 cup mini semisweet chocolate chips


  1. Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan; line the pan with parchment paper if desired.
  2. In a saucepan set over low heat, melt the butter, then add the sugar and stir to combine.
  3. Return the mixture to the heat briefly just till it’s hot but not bubbling. 
  4. Transfer the mixture to a bowl, and stir in the cocoa, salt, baking powder, espresso powder and vanilla.
  5. Add the eggs, stirring till smooth.
  6. Then add the flour and chips, again stirring till smooth. Spoon the batter into the prepared pan.
  7. Bake the brownies for 30 minutes, until a cake tester or sharp knife poked into the center reveals wet crumbs, but not raw batter. 
  8. Remove them from the oven, and cool completely on a rack.
Here is a link to the original recipe: Whole Grain Brownies that has lots of baking tips to help make it perfect!
I can’t wait to find out what next week’s recipe brings!

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