My son loves brownies and I have typically used the Ghiradelli mix.
I experimented yesterday with a homemade batch made with a multi-grain flour. It turned out cakey, not fudgy.
After spending a couple of hours googling whole wheat brownies..I thought I'd ask you smart cook's...
I would like to make a fudgy brownie, with real ingredients, such as the whole wheat, the whole egg, and real butter, no lard, no vegan recipes, no artificial sweeteners, no agave syrup.
And then the next biggest question about brownies is, what is the best chocolate to use? Hershey's? Dutch? Unsweetened squares?
Oh man, If you are going to eat a brownie why make it whole wheat? might as well have whole wheat the rest of the day and enjoy a really GOOD brownie.
As for chocolate, I think Americas Test Kitchen recommends using dutch processed coco or ghirardelli 60% unsweetened chocolate bar.
I came across this recipe from K. the Kitchen Kop the other day!
http://kellythekitchenkop.com/2011/04/finally-homemade-ch...
You can find Palm sugar at Whole Foods. I ordered mine off of Amazon.
I make boxed brownie mix with a can of pumpkin instead of all other ingredients (oil, eggs, milk, etc) and they come out super moist and fudgey (and healthy!) so I'm sure this would work with a whole wheat recipe as well!
I like this recipe http://www.food.com/recipe/double-fudge-whole-wheat-brown....
I love Penzeys Spices, so I would get their cocoa powder www.penzeys.com
You can always try the Jessica Seinfield's Brown Recipe from her book Deceptively Delicious. These are healthy brownies that kids love. Just remember "don't serve them warm because it isn't until they are completely cool that the spinach flavor totally disappears". I haven't tried them yet but will someday. Here is a copy of the note on the right side of this webpage.
These are the HEALTHY brownies from Jessica Seinfeld's new book, Deceptively Delicious. She made them on Oprah last week and they looked great. The only change here is I made them with a mixture of wheat & white flour instead of oat flour and I used butter instead of trans fat free margarine as the original recipe calls for because that's what I have in my kitchen! To puree veggies, I used microwave then ran through the food processer. I would guess about 1 1/4 cups of carrots made the 1/2 cup puree and almost a whole bag of pre-washed baby spinach for the spinach puree. They are not overly sweet OR chocolatey but for being healthy, they are not bad! My 11 year old just came in and said YUM, BROWNIES!
Recipe:
http://www.food.com/recipe/jessica-seinfeld-healthy-brown...
Plus you can use jarred baby food instead of doing the veggies yourself. Here is message on that.
http://www.oprah.com/food/QandA-with-Jessica-Seinfeld-Can...
Good luck! Hope it works out for you.
My DIL has a vegan website, here's her brownie recipe :)
I've used 1/2 wheat 1/2 white flour and it has worked well. Not quite what you are going for, but it keeps the texture right and is a little healthy. I do this for most things and just buy both types of flour and mix as I go. The last ones I made were with unsweetened chocolate and then had frosting too and they were yummy. It was just a generic brownie recipe out of a southern living cookbook. I have substituted apple sauce for oil sometimes or for just part of the oil and that seems to help keep it moist too.
