As I was going through some of my old office supplies to clear out space and remove unnecessary items, I noticed a dust-covered recipe for whole wheat fudge brownies sitting on top of an old stapler that I had not used in several years. The recipe was a small cutout from the back of a bag of King Arthur whole wheat flour from about three years ago. After remembering that I really liked this recipe, I figured that I might as well share it with you here.
I have made the brownies several times according to this formula and noted that it is an excellent alternative to the typical prepackaged brownie mixes found on the store shelves. The main advantage to using this method is that you can control the amount of chocolate and sugar that goes into the final mix in order to suit your individual taste. Since I tend to like dark chocolate more than the sweeter, creamier varieties, I usually increase the amount of cocoa slightly while decreasing the amount of sugar. You can also substitute a small amount of brewed coffee for the vanilla extract, which adds an interesting twist of flavor.
1 cup whole wheat flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1/4 teaspoon salt (optional)
1 stick butter or margarine, melted
1/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla or coffee extract
In a large bowl, mix together the flour, sugar, cocoa, and the optional salt. Stir in the butter (or margarine) and oil, and then beat in the eggs and extract. Spoon mixture into a lightly greased 9-inch square pan.
Bake brownies in a preheated oven at 350 degrees for 30-35 minutes or until a toothpick inserted into the center comes out clean.