You still have all the typical brownie ingredients in this recipe, you just switch out all purpose flour with whole wheat. These are so tasty – I definitely recommend making a double batch, especially if you have kids. They will eat them up because you can’t taste the difference! The hardest part when you’re making these is not eating all the frosting as the brownies are baking.

They are perfect to take to work – who doesn’t need more brownie points? You will be a hit and everyone will want to know your recipe.

Ingredients

Batter

1½ cups granulated sugar

¼ cup cocoa

1½ cups whole wheat flour

¼ tsp salt

¾ cup butter, softened

3 eggs

1 tsp vanilla

Frosting

¼ cup butter

2 tbsp cocoa

2½ tbsp evaporated milk or cream or half and half

1½ cups powdered sugar

½ tsp vanilla

 

Instructions

Preheat oven to 350 degrees

Spray a 9×13 cooking sheet or baking dish with cooking spray.

In a mixing bowl, stir together sugar and cocoa. Add in flour and salt and mix.

Add softened butter, eggs and vanilla and in your stand mixer or with a hand mixer beat on medium speed for 2-3 minutes.

Spread batter into the prepared baking dish and bake at 350 degrees for 15-20 minutes or until toothpick comes out clean from the center of the brownies.

While brownies are cooking or right after they come out prepare fudge frosting.

In a small sauce pan bring butter, evaporated milk and cocoa to a boil. Use a whisk to get out any cocoa clumps. Once mixture is boiling remove from heat and beat in the powdered sugar and vanilla.

Pour frosting on warm brownies and spread evenly. Let cool completely before serving.

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Quick tip: This recipe is easy to double if you need to make a larger batch.

Recipe and image courtesy of Real Life Dinner.