Baking | Wholewheat Dark Chocolate Brownies … one bowl, whole grain, and delicious

“May your life be filled, as mine has been, with love and laughter; and remember, when things are rough all you need is … Chocolate.”
Geraldine Solon

Wholewheat Double Chocolate BrowniesWholewheat Dark Chocolate Brownies … deep, dark, decadent, indulgent. These days I’m driven by a strange bug, the whole grain bug. Experimenting rules the roost, the more whole grain, the better! It’s a fight to the finish … HUNGRY TEENS, final exams and the need for food, or rather, the constant need for food!
Wholewheat Double Chocolate Brownies 3The last few days of December slip through the fingers helplessly. I try to hang on to the year but obviously am fighting a losing battle. Time to march on the greener avenues, look forward to 2013 … and enjoy the remainder of 2012!

Wholewheat Double Chocolate Brownies 4The junior teen and his friends discuss the Mayan end of the year on December 21, 2012. I look at him disdainfully! For heavens sake … what must be, must be! Who are we to figure out when the world will end?  There must be better things to think about. Chocolate is one of them! Chocolate just makes everything better!

Wholewheat Double Chocolate Brownies  Plenty better stuff to think about –  More whole grains everyday. Making food yummy. Experimenting. Butter is good! I make it at home too, sweet white butter from scratch!
Wholewheat Double Chocolate Brownies 8I made 2 batches of thees whole wheat brownies for the ‘German Mela‘ last week, a fundraiser to help my sweet friend Mukta. I made some Christmas sugar cookies too. Then I made yet another batch of these brownies yesterday for the hungry kids … they’re almost gone {the brownies I mean …LOL} . Did I tell you the wholewheat dark chocolate brownies are good, really good?


Recipe: Wholewheat Dark Chocolate Brownies your picture

Summary: Decadent wholewheat dark chocolate brownies just right for the season of indulgence. Wholewheat makes these less ‘guilt-ridden’, and some olive oil instead of butter convinces you to reach for more. Add some walnuts if you like!

Prep Time: 15 minutes Total Time: 40 minutes Ingredients:

  • 65g unsalted butter, room temperature
  • 35g light olive oil
  • 100g dark chocolate
  • 100g raw sugar
  • 3 small eggs {or 2 large}
  • 1tsp pure vanilla extract
  • 1 tsp baking powder
  • pinch salt
  • 75g wholewheat flour {aata}
  • 50g dark chocolate chips { and / or chopped nuts}


  1. Preheat the oven to 180C. Line a square 8 X 8″ baking tin with parchment paper.
  2. Place the butter, oil and chocolate in a bowl and microwave for 1 minute {or simmer over a double boiler}. Whisk well until the chocolate has blended with the butter and oil.
  3. Add the sugar and whisk well.
  4. Add the eggs and whisk again, followed by the vanilla extract, then baking powder and salt.
  5. Now whisk in the wholewheat flour, and fold in the dark chocolate chips and /or nuts if using.
  6. Turn batter into prepared tin and bake for 18-20 minutes.
  7. Cool in tin, then remove gently and cut into squares.


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Also find me on The Rabid Baker, The Times of India

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About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.


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