Triple Dark Chocolate Whole Grain Brownies
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
- 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.
- In a large mixing bowl, add the boiling water to the cocoa powder, and whisk until smooth and completely combined. Set aside.
- 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.
- 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.
- 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.
- 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.
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