I present to you this wonderful whole wheat chocolate brownies, butterless and totally delicious! You will see how easy and simple it is to prepare this magnificent recipe in its whole wheat version. These deep chocolate flavored brownies are perfect to serve with ice cream, milk caramel, whipped cream, and much more! With no doubt, this is a dessert that you are going to love!
There are thousands of recipes, since brownies are world-famous. Because they can be prepared in different ways, using different types of ingredients and additional. Such is the case with nuts and chocolate chips, for example. Even so, they are mainly characterized by their small compact, square, dark-colored cake shape.
Let’s talk a bit about the recipe:
In this recipe, I wanted to obtain some rich whole wheat brownies, enhancing all the flavor of the chocolate but reducing the fat. If I already know what you’re going to tell me… and it’s like that, you can’t always sacrifice everything! Then I leave you my own version, with a lot of chocolate and butterless. I think from time to time you can make an exception and treat yourself, right?
About the ingredients:
At Integralisimo, the whole wheat flour used is 100% organic whole wheat, finely ground (unless it is mentioned). In general, depending on the brand, it can absorb more or less liquid. For this reason I recommend incorporating the liquids gradually. As a result, keep in mind that the lower the volume, the lower the final product.
The type of fat used in this opportunity is sunflower oil. But you can substitute for margarine, olive oil, coconut oil, etc. Even so, depending on what fat is used, it can change its texture and final flavor. Therefore, always keep in mind the type of ingredients when preparing a specific recipe.
On this occasion, the dark brown color was obtained exclusively from chocolate. Although there are alternatives, such is the case of making use of carob flour or plenty of good quality bitter cocoa. Remember to modify the recipe values according to what you are going to use to obtain a good result.
Another noticeable difference from the classic recipes is that as a consequence of removing the butter, I had to play around with the proportions of the recipe a bit. That is why I have added milk here to compensate for that lack, but you can also choose no-dairy milk or water. However, using just water will make this whole wheat dough a bit more rustic.
About cooking:
Lastly, a medium low temperature 180 degrees 356 Fahrenheit is used for 40 minutes. Baking is one of the important keys to obtaining a quality brownie, so you should bake just the right amount of time without overdoing it. One test is that when you insert a toothpick into the center, it should come out with some crumbs stuck to it. This way the internal heat will complete the baking, and thus it will not dry out.
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