Chewy with a light crispy crust, this fudgy brownie recipe is practically perfect and made with 100% sprouted wheat flour. It’s all about texture and that ooey gooey chocolate overload that make these fudgy brownies a big win!
I don’t think there is a day that goes by without something chocolate sneaking into my mouth. Most of the time it is just a Hershey’s Kiss or lately I’ve had a small stash of Dove Chocolates hidden in my bedroom bookcase. But some days you just need to kick it up a notch and these incredible brownies never disappoint!
It’s the fudgy, chewy, and gooey inside that gets me, every time. They are satisfying on their own, or can be smothered in ice-cream and chocolate sauce, take your pick. For more chocolate favorites, these Caramel Chocolate Chip Bars, and these Fudgy Brownie Cookies rank pretty high on my chocolate gage.
Best part? These brownies are made with sprouted wheat flour! This incredible flour is packed with nutrients and easier for our bodies to digest. Never heard of sprouted wheat flour? I’ve got you covered! You can learn more about it here.
A few of my favorite personal benefits of Sprouted Wheat Flour– no more brain fog after eating, no more rashes, no more inflammation, no more stomach aches and pains, no more bloating, among many other things! I am allergic to gluten but have zero allergic reactions to sprouted wheat (hooray!).
Are Sprouted Wheat Flour Fudgy Brownies Healthy?
Any baked good made with sprouted wheat flour is healthier for you than a baked good made with regular flour. These brownies are made with regular sugar and dairy however, so in order to make them even healthier, you could substitute with a low calorie sugar, and olive oil. Let’s be honest- is there such thing as an actual baked good that is 100% healthy? If you find one that actually tastes good, I want to know about it!
Tips For Making Sprouted Wheat Fudgy Brownies
- When heating the butter and chocolate chips, I like to use a large saucepan on the stove. Low and slow is best here, making sure to not burn the chocolate chips. The recipe calls for two cups of chocolate chips- divided. One cup to melt at the beginning and one to sprinkle when the on the brownies right before they bake. Sometimes however I throw both cups in to melt at the beginning and they still turn out great.
- Adding in that extra 1 1/2 teaspoons of water actually does make a difference. Sprouted wheat flour tends to be a tad drier due to the sprouting and drying process. Adding in that extra bit of liquid will help the brownies to not turn out dry.
Tools You May Need:
- Large saucepan
- Measuring cups and spoons
- Large spoon
- 9×13 baking pan
Butter: Enhances the cocoa flavor and make the brownies fudgier.
Chocolate chips: Adds all of that chocolate flavor!
Sugar: Adds that sweetness, and gives the crust a little crackle.
Sprouted wheat flour: Gives the brownie structure.
Vanilla: Helps bring out the flavors.
Baking powder: Gives a perfect rise to the brownies.
Salt: Helps to balance the flavors.
Eggs: Add moisture and help to emulsify the batter.
How to Make Fudgy Brownies with Sprouted Wheat Flour
- Heat oven to 350 and grease a 9×13 baking pan.
- In a saucepan over low heat and stirring occasionally, melt butter, water, and chocolate chips.
- Remove from heat and stir in sugar, flour, vanilla, baking powder, salt and eggs.
- Stir in remaining chocolate chips.
- Spread in pan and bake for 15-18 minutes.
How to Make Fudgy Brownies with Sprouted Wheat Flour
First, heat your oven to 350 degrees and grease a 9×13 baking pan.
Then in a large saucepan, melt on low heat, the butter. When it is halfway melted, add 1 cup of chocolate chips and the water (yes that small 1 1/2 teaspoons will make a difference). I like to use a large spoon or a whisk here. Stir occasionally until it is all melted together. Remove from heat.
Next, stir in sugar, flour, vanilla, baking powder, salt, and eggs until smooth. You will have to use a whisk here and some elbow grease to get those eggs incorporated. Another option is to whisk the eggs before you add them.
Stir in remaining chocolate chips with a large spoon.
Using a spatula, pour into pre-greased 9×13 pan.
Bake for around 15-18 minutes. You may need to bake longer depending on how long and at what temperature the sprouted wheat was dried.
When a toothpick inserted comes out with a few crumbs, it is done. Remove from oven and cool.
The longer they sit, the more they will set up. They usually set less than an hour before being almost completely devoured at our house. I like to double the recipe and make them in a cookie sheet. The magic time in my oven is 17 minutes.
They will last in a airtight container for up to 5 days.
Happy, happy baking!
- 1/2 cup butter
- 2 cups chocolate chips, divided
- 1 1/2 teaspoons water
- 1 1/4 cup sugar
- 1 1/4 cup sprouted wheat flour
- 1 teaspoon vanilla
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3 eggs
- Heat oven to 350 degrees and grease a 9x13 baking pan.
- In a large saucepan on low heat, melt butter. When it halfway melted, add 1 cup of chocolate chips and water. Whisk occasionally.
- When melted and whisked together, remove from heat and mix in sugar, flour, vanilla, baking powder, and salt.
- Whisk eggs in a separate bowl and add to batter.
- Mix in 1 cup of chocolate chips.
- Pour into pre-greased 9x13 pan and spread out evenly.
- Bake for 15-18 minutes or until toothpick inserted into the center comes out with only a few crumbs.
- Let cool at least 20 minutes.
This recipe can be doubled and made in a half sheet (cookie sheet).