Healthy Whole Wheat Brownie Mix: Two Deliciously Easy Recipes
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About Healthy Whole Wheat Brownie Mix: Two Deliciously Easy Recipes
Calling all chocolate lovers! Imagine sinking your teeth into a rich, fudgy brownie that's both decadent and wholesome. This incredible whole wheat brownie mix lets you whip up bakery-worthy treats in minutes, from classic Choco Chip to Triple Chocolate Truffle.Made with wholesome whole wheat flour and deep, dark cocoa powder, these brownies deliver an intensely satisfying chocolate experience without the guilt. It's the perfect balance of healthy indulgence.Each batch makes 10-15 generously sized brownies—ideal for sharing with friends and family or savoring as a well-deserved sweet reward.
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Recipe Time & More
Prep1 hour
Cook1 hour
Total2 hours
Ingredients
Whole Wheat Brownie Mix
- 21 Tbsp Whole Wheat Flour whole
- 1 cup Sugar finely powdered, of your choice, powdered
- 1 tsp Salt or to taste
- 1/2 cup Cocoa Powder unsweetened
- 1 tsp Baking Powder
- 1 1/2 tsp Baking Soda
- 1 tsp Coffee Granules instant
Choco Chip Brownies
- 1 1/2 cup Wheat Brownie Mix whole
- 1/2 cup Yogurt thick
- 1/4 cup Milk
- 1/2 tsp Vanilla Extract
- 1/3 cup Oil
- 1/4 cup Chocolate Chips dark
Triple Chocolate Truffle Brownies
- 1 1/2 cup Wheat Brownie Mix whole
- 1/2 cup Yogurt thick
- 1/4 + 1/8 cup Milk Chocolate Chips or milk
- 1/2 tsp Vanilla Extract
- 1 tsp Oil
- 1/4 cup Chocolate Chips dark
Instructions
Brownie Mix
- In a large bowl, whisk together the whole wheat flour, powdered sugar, salt, unsweetened cocoa powder, baking powder, baking soda, and instant coffee granules. Sift the dry ingredients through a fine-mesh sieve to ensure a smooth brownie mix. This also helps aerate the mix, resulting in a lighter texture. Store the brownie mix in an airtight container until ready to use.
Classic Choco Chip Brownies
- In a mixing bowl, gently whisk together the thick yogurt, oil, and vanilla extract until combined.
- Add the prepared whole wheat brownie mix and milk to the wet ingredients. Gently fold the ingredients together until just combined. Be careful not to overmix, as this can result in tough brownies. Fold in the dark chocolate chips.
- Preheat oven to 180°C (350°F). Grease a rectangular baking pan and line it with parchment paper, leaving an overhang on the sides to help lift the finished brownies out. Pour the brownie batter into the prepared pan and spread evenly with a spatula. Bake for 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Let the brownies cool completely in the pan before slicing and serving.
Triple Chocolate Truffle Brownies
- In a heatproof bowl set over a pan of simmering water (or in the microwave in short bursts), melt the milk chocolate chips with 1 teaspoon of oil. Stir until smooth and set aside to cool slightly.
- In a mixing bowl, gently whisk together the thick yogurt, oil, and vanilla extract.
- Add the melted and cooled milk chocolate to the yogurt mixture and whisk until combined.
- Gently fold in the prepared whole wheat brownie mix until just combined. Do not overmix. Stir in the dark chocolate chips.
- Preheat oven to 180°C (350°F). Grease a rectangular baking pan and line it with parchment paper, leaving an overhang on the sides. Pour the brownie batter into the prepared pan and spread evenly.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Let the brownies cool completely in the pan before slicing and serving.
Recipe Notes
Good To Know
- This recipe yields approximately 5 cups (250 ml).
- These brownies are eggless. To use eggs, replace ¼ cup of curd with 1 egg.
- Oil can be replaced with melted butter.
- The listed time includes preparation and cooking for both the brownies and the instant mix.
- For extra moisture and a fudgier texture, swap out 1/4 of the wheat flour for finely ground almond meal or add 2 tablespoons of Greek yogurt to the batter.
- If you prefer a deeper chocolate flavor, dissolve the instant coffee powder in a tablespoon of hot water before adding to the mix; this enhances the richness without making the brownies taste like coffee.
- For a vegan version, replace eggs with flaxseed meal (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg) and use plant-based milk and chocolate chips.
- To achieve a crackly top similar to bakery-style brownies, sprinkle a thin layer of sugar over the batter just before baking.
Expert Tips
- For perfectly square brownies, use a baking pan specifically designed for brownies or line a regular pan with parchment paper, leaving overhang on the sides to lift the baked brownies out easily.
- Don't overbake! Brownies are best when slightly fudgy in the center. Start checking for doneness with a toothpick a few minutes before the minimum baking time.
- Let the brownies cool completely in the pan before cutting for cleaner slices.
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.
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Recipe Nutrition
Calories: 182kcalCarbohydrates: 34gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gSodium: 76mgFiber: 1gSugar: 7g
Rajeswari Annamalai
Articles: 100
4 Comments
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Looks so delectable! Thanks for posting.
Absolutely mouthwatering! Great share.
I’m loving this recipe already!
So delicious! Excited to make it.