These whole wheat dark chocolate brownies are another recipe that I picked up during my time in Brazil.
Before I dive into them, I have an update to relate! So, I decided that as soon I made a food blog that I would also get big into my goal of losing weight/getting fit. It can be done! I’m down 20 pounds since December 31 of 2013, and I’ve been getting a lot stronger, too. To anyone who’s reading this and feels like they can’t get fit, take it from me, the Mormon food guy (obviously an authority on just about everything): It’s possible and it’s possible for you.
Back to the brownies.
The recipe made its way around the missionary community and had quite a good reputation. But then it made its way around to me. And I ruined it. BIG TIME.
The first time that I made these was also the very first time that I had baked something. EVER. And it showed.
See, the first part of the recipe said to mix together the sugar and the oil. So I thought, “Great, that should be SUPER easy!” Normally, it would be. Unless you’re me.
For some reason known only to the great culinary gods, I decided that the only appropriate way to mix these ingredients together was in a pot over a stove. And an open flame. Because, as every good baker knows, the first thing that you do any time that a recipe calls for oil is to boil it. The disastrous effects of this were coming.
The recipe also calls for four eggs. Which I then decided to add to the boiling sugar/oil concoction. And was then rewarded with fried sugar eggs.
Fried sugar eggs mixed with vanilla and chocolate may be satisfying for some, but they certainly weren’t for me. And that’s the moment that I decided that I needed to learn how to cook!
These are actually really easy brownies to make, though I’ve modified the recipe quite a bit from when it was first passed along to me. I strongly recommend using whole-wheat flour and as dark a chocolate as you can find, but those are just my personal tastes. The result will be a thicker brownie that tastes VERY, VERY chocolatey. If you like fluffier and lighter brownies but still want to use whole wheat flour, then cut down the flour by 1 cup. You can also use refined flour and only use 1.5 cups of it, like the original recipe calls for, but I think it’s far too airy that way. Personally, I like a fuller taste with less air in it. But everybody likes different things!
- 2.5 cups whole wheat flour
- 1.5 cups sugar
- 4 extra large eggs
- 1 pound chocolate
- ⅔ cup vegetable oil
- 1 tsp salt
- 1 tsp baking powder
- 2 tsp vanilla
- Preheat oven to 350 degrees
- Mix sugar and vegetable oil
- Add eggs
- Add all other ingredients except for whole wheat and chocolate
- Mix well
- Melt ½ pound of chocolate and break into tiny bits the other ½ pound
- Mix melted chocolate and broken chocolate into the other ingredients
- Add whole wheat and mix very well
- Bake for 30 minutes at 350 degrees
J.D. Schone says
Another A1 recipe. Very hearty and rich with just the right amount of chocolate. I’m not a huge chocolate lover but I loved these. Well done again!
Shaun Phipps says
These brownies are just like the ones my mom makes and they get 10 out of 10 from me. I took some over to share with my family and they all loved them, and wanted more so if anyone wants that recipe or any other good recipes check this site out
themormonfoodguy says
Thanks, Shaun! I appreciate the positive feedback! I hope you like all the recipes to come!