Fudgy Whole Wheat Brownies (Egg-Free & Delicious!)
45 minutes
1298 reads
About Fudgy Whole Wheat Brownies (Egg-Free & Delicious!)
Craving a fudgy brownie that's both decadent and wholesome? These Fudgy Whole Wheat Brownies are the answer! Prepare to be amazed by their rich, intense chocolate flavor and delightfully chewy texture – all without a hint of guilt.Made with whole wheat flour, dark chocolate, and brown sugar, these eggless brownies offer a truly satisfying experience. The crunchy walnuts add a delightful textural contrast, making each bite pure bliss.Perfect for any occasion, these healthy brownies are a fantastic treat for kids and adults alike. Adapted from Sanjeev Kapoor's Eggless Chocolate Brownies, this recipe is a guaranteed winner.
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
Dry Ingredients
- 100 gm Sugar brown
- 160 gm Whole Wheat Flour whole
- 10 gm Baking Powder
Wet Ingredients
- 5 ml Vanilla Extract
- 100 ml Milk
Nuts
- 100 gm Walnuts roughly chopped
Instructions
- Preheat oven to 180°C (350°F). Grease and line a brownie/cake/loaf tin. This ensures easy removal and clean edges.
- In a heatproof bowl set over a pan of simmering water (double boiler), melt the grated dark chocolate and softened butter. Stir occasionally until smooth. Remove from heat.
- Whisk in the brown sugar until completely dissolved. The mixture should be glossy and smooth.
- Stir in the vanilla extract. In a separate bowl, whisk together the whole wheat flour and baking powder. This ensures even distribution and prevents clumping.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix, as this can result in tough brownies.
- Gently fold in the chopped walnuts. Coating them in a little flour beforehand helps prevent them from sinking to the bottom.
- Pour the batter into the prepared tin and spread evenly. Bake for 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Let the brownies rest in the oven for 5 minutes after baking. This allows them to set slightly. Invert the tin onto a wire rack and let the brownies cool completely before cutting into squares.
Recipe Notes
Good To Know
- Cut the brownie pieces after the brownie cools completely to ensure even squares and minimize breakage.
Expert Tips
- For extra fudgy brownies, slightly underbake them. Start checking for doneness a few minutes before the recipe's recommended baking time.
- Line your baking pan with parchment paper, leaving an overhang on the sides. This creates "handles" for easy removal and clean-up.
- A pinch of sea salt enhances the chocolate flavor in brownies. Add it to the batter along with the dry ingredients.
Storage Instructions
- Store leftover brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- For longer storage, freeze brownies in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before serving.
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Recipe Nutrition
Calories: 797kcalCarbohydrates: 70gProtein: 12gFat: 55gSaturated Fat: 25gPolyunsaturated Fat: 14gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 74mgSodium: 497mgPotassium: 516mgFiber: 9gSugar: 32gVitamin A: 872IUVitamin C: 0.3mgCalcium: 264mgIron: 6mg
Priyanka Mahanta Pandiyan
Articles: 1
4 Comments
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Looks incredible! Thanks for the details.
This looks so inviting! Thank you.
Absolutely fantastic! Thanks for the recipe.
This is awesome! Can’t wait to cook it.