Whole wheat Chocolate Brownie

Brownie Love, the Healthy Way 🍫💚

If there’s one dessert, I’ve never been able to resist, it’s the good old chocolate brownie. For the longest time, every visit to the mall included a not-so-guilty stop for that warm, fudgy, oh-so-satisfying piece of chocolate brownie—usually at an equally indulgent price!

But over time, the cost started to outweigh the craving. I found myself thinking, why not try making it at home? That’s when the real challenge began.

Traditional brownie recipes were loaded with Maida (refined flour), heaps of sugar, baking soda, baking powder—the usual suspects in every “delicious but not-so-healthy” treat. So, I decided to experiment. I reduced the sugar, ditched the leavening agents, and swapped the Maida for whole wheat flour.

To my delight, not only did it work—it wowed. I’ve baked these brownies hundreds of times since, and every single time, they disappear within minutes. No one misses the extra sugar or fluff; they just want another piece.

“Who says you can’t have your brownie and eat it too—guilt-free?”

So, without further ado, here’s my tried-and-tested recipe for healthy, irresistibly rich chocolate brownies. I hope it becomes a regular in your kitchen too!

Brownie

Yummy no baking soda no baking powder delicious cannot stop at one brownie

4 from 1 vote

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Prep Time 1 hour hr

Cook Time 1 hour hr

Total Time 2 hours hrs

Course Dessert

Cuisine French

Servings 4

Calories

Equipment

• OTG
• Mixer + Big Mixer Jar
• Mixing bowl
• Measuring Cup
• Tablespoon
• Teaspoon
• Double boil vessels

Ingredients

  

• 228 gm Chopped cooking chocolate (1¾ cup)
• 115 gm Salt-less Butter (½ cup)
• 80 gm Wheat Flour (10 tbsp)
• 11 gm Sugar-less Cocoa powder (2 tbsp)
• ¼ tsp Salt
• 3 Eggs (large)
• 150 gm Powdered Sugar (¾ cup)
• 1 tsp Vanilla essence
• 200 gm Chocolate chips or chopped chocolate chunks
• Measure all of the ingredients perfectly to the gram!

Instructions

 

• Dust the baking tray or put aluminum foil on the baking tray.
• Double boil the chocolate pieces along with butter. Stir occasionally, the chocolate will melt in approximately 5 minutes.

  (How to: Heat ¼ cup water in bigger vessel and place smaller vessel with chocolate into the bigger vessel.)
  
• Allow this to cool down for 10 minutes
• Whip cocoa powder, wheat flour, salt for 10 sec in a mixie bowl. Do this 5 times.

  OR

  You can also alternately sieve the dry ingredients thrice.
  
• Now add sugar to the chocolate and mix gently.
• Preheat the oven at 250°C for 10 minutes.
• Add egg to the chocolate sauce, one at a time. Mix gently.
• Add vanilla essence and mix again gently. (Do not over mix!)
  
• Gently fold in dry ingredients and mix. Be gentle with the mixing.
  
• Finally add the chocolate chips/chunks to this mixture.
• Pour the batter into the cake tray and then tap the tray twice on the kitchen slab to release any trapped air.
  
• Bake at 180°C for 30 to 35 min or until the toothpick comes clean.
  

Notes

1. Ensure the butter and egg are at room temperature. So keep them out of the fridge in advance.
2. Substitute oil for butter if you do not have it or your health conscious!

Variety:

• You can add walnuts along with choc chips/chunks.
• Another variation, add chopped orange rind for a lovely orange flavor! Add it along with choc chips/chunks

Keyword chocolate brownie, hot brownie at home, no baking powder brownie, no baking soda brownie