As someone who doesn’t have much a sweet tooth, I just made brownies three times in the past month. Why? Because I’ve been trying to develop a better brownie recipe, and also because Z is a brownie addict. A huge brownie addict! In fact, when he saw that I was editing these photos, he asked me to bake another batch. I just made this batch last week!
Since the rain has come back, his craving for all things sweet increased a thousand-fold. Lucky for me, we no longer have refined white flour and butter in our apartment. Muahahahaha!
You read that right – you will not find refined white flour or butter in my kitchen. I used the last of both ingredients a couple of months ago. Then I splurged on a Costco-sized tub of coconut oil and a five pound bag of organic whole wheat flour. There is no turning back now! Don’t worry, I still have real sugar and chocolate chips in my kitchen, so you better believe I used both of those ingredients for this recipe.
I’ve made brownies with cocoa powder before, but I was never excited about any of those brownie batches. When I discovered that brownies could be made with melted chocolate, I got to work! I usually have dark chocolate chips on hand, so that’s what I use. Feel free to use semi-sweet or bittersweet chocolate if that is what your tastebuds desire.
Baking with whole wheat flour is a completely different beast than baking with all-purpose flour. To learn more about the differences between all types of flour, head over to the Food Network.
How is whole wheat healthier? Well my friends, whole wheat contains more nutrients and fiber than refined white flour. I’m not even remotely close to being a nutrition expert, but basically the more nutrients and fiber you feed your body, the happier it will be. You’ll also feel satisfied quicker, more energized, and it might even give you super powers.
Just kidding about the super powers. Or am I?
An important note: Using whole wheat flour will usually result in a drier and coarser textured product. If you’re new to whole wheat baked goods, it might take some getting used to. I just learned from The Kitchn that letting any whole wheat batter rest will allow the flour to become more hydrated, which results in a more tender final product! I will definitely test out this technique for the next batch of my Better Dark Chocolate Brownies.
In the mean time, I present to you the recipe for my brownies. Best enjoyed on a rainy day with a bottle of red wine, a fluffy blanket, and a marathon of your favorite romantic comedies.
- 2 tablespoons coconut oil
- 2 tablespoons water
- 1/4 cup cane sugar
- 1/4 cup granulated sugar
- 1 1/2 cup dark chocolate chips
- 2 eggs
- 1/2 teaspoon vanilla extract
- 2/3 cup whole wheat flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Preheat oven to 325 degrees.
- Prepare an 8×8 square pan by coating it with a thin layer of coconut oil or nonstick spray.
- In a medium saucepan, heat coconut oil over medium-low heat until melted.
- Add water, cane sugar, and granulated sugar to the coconut oil. Using a wooden spoon/spatula or silicone spatula, stir to combine.
- Heat until the mixture starts to simmer, i.e., one or two bubbles pop through the surface. (Keep your eye on this because sugar can burn quickly). Once the sugar mixture starts to simmer, turn off the heat.
- Stir in the chocolate chips until smooth. Do not turn the heat back on as chocolate can burn too! Set aside once you have a smooth chocolate mixture.
- Whisk in the eggs and vanilla extract right into the saucepan. Stir (multiple times) until everything is well combined.
- In a separate bowl, combine the whole wheat flour, baking soda, and salt. Stir with a fork to remove any lumps.
- Slowly pour the flour mixture to the saucepan. Stir until combined. The batter should be smooth and glossy.
- Pour the batter into the prepared baking pan.
- Bake for 24-26 minutes. Do not over bake; the brownies should be slightly fudgy and gooey.
- Let cool for at least 20 minutes then cut into squares.