Triple Dark Chocolate Whole Grain Brownies

Serving Size: 16
Prep Time:
Total Time:

Chewy, fudgy, box-like, dark chocolate whole grain brownies are finally a reality in the Swoon kitchen. Triple dark chocolate whole grain brownies to be exact. And they are so. unbelievably. good.

A dozen or so test batches later, with lots of tweaking and taste-testing – it’s been a tough job, I assure you – I’ve arrived at just the right ratios and combination of ingredients. I found that using three types of chocolate (melted chocolate, cocoa powder, and whole chocolate chips) provides multiple layers of chocolate flavor, which a bit of espresso and vanilla only seek to enhance. Adding brown sugar helps to create a chewy texture, while granulated sugar produces an unmatched crackly top. And the whole-grain flour? Extra nutrients and fiber, and you wouldn’t even know it.


  • 0.25 cup unsweetened cocoa powder*
  • 0.5 tsp sea salt
  • 0.75 cup whole-grain spelt flour (or sub whole-wheat flour)
  • 1 egg yolk
  • 2 large eggs
  • 0.25 cup light brown sugar
  • 1.25 cup granulated sugar
  • 1.5 tsp pure vanilla extract
  • 2 Tbsp vegetable oil
  • 1.5 tsp instant espresso powder
  • 2 Ounce unsweetened chocolate (100% cacao), finely chopped
  • 0.5 cup (1 stick) unsalted butter, cut into tablespoons
  • 0.25 cup boiling water
  • 0.33 cup bittersweet or semi-sweet chocolate chips


  1. Preheat the oven to 350 degrees F. Line an 8x8 inch metal or oven-proof glass pan with parchment paper, leaving a few inches of overlap on each side. Butter the parchment paper and two remaining sides of the pan, and set aside.
  2. In a large mixing bowl, add the boiling water to the cocoa powder, and whisk until smooth and completely combined. Set aside.
  3. Place the butter, chopped chocolate, and espresso powder in a heat-proof mixing bowl. Using a microwave or a double-boiler, melt the mixture together. If using a microwave, check and stir the mixture every 15 seconds or so until melted together.
  4. Add the melted butter/chocolate mixture to the cocoa mixture, and whisk to combine. Add the vegetable oil and vanilla extract and continue whisking. Add both sugars and whisk until smooth.
  5. Add the eggs and yolk, one at a time, whisking thoroughly between each, until the chocolate mixture is completely smooth and creamy. Using a spatula, gently fold in the flour and salt. Stir until combined, but be careful not to over-mix.
  6. Fold in the chocolate chips, then pour into the prepared pan. Smooth out the top with a spatula. Bake for 30 to 35 minutes, until a cake-tester inserted into the middle of the brownies comes out with few crumbs attached. Cool on a baking rack for at least an hour before removing from the pan or cutting into bars, waiting longer if possible.

Note from Laura:
Brownies are all about the chocolate, so use the best-quality cocoa (I like to use a rich, dutch-process cocoa baking powder) and chocolate you can find.

For the full post, visit Fork Knife Swoon.