These fresh milled flour brownies are everything I want a brownie to be: thick, fudgy, chewy, and rich. Made with fresh milled soft white wheat, and Dutch-processed cocoa powder, they are tender, chewy, and oh so rich. Make some today to bring to your next party, or as an after dinner dessert.
I have always loved making brownies (and really all baked goods) from scratch. After switching to fresh milled flour I developed many new recipes, such as an amazing chocolate chip cookie recipe, and a fluffy blueberry muffin recipe. It took me a little while, and many batches of brownies. Some batches were too cakey, others much to rich, and some didn’t have that crackly top. When I finally created this amazing fudgy brownie recipe may family let me know it was the winner.
Why You’ll Love Fudgy Brownies
- These brownies are made with simple ingredients that are most likely already in your pantry
- The fresh milled flour adds just a touch of nutty flavor
- This is a basic recipe, so you can use them for any recipe that requires brownies (like these s’more brownies)
- No overly complicated steps to follow
- Ready in under an hour
- They turn out so rich and decadent
Ingredients Needed for Fudgy Brownies
- fresh milled soft white wheat: no need to sift any of the bran out. The soft white wheat adds a mild nutty flavor that goes well with the rich chocolate flavor
- butter: the butter helps make these brownies rich
- chocolate chips: the chocolate chips are melted which creates a rich and fudgy brownie
- Dutch cocoa powder: provides a deep, but mellow chocolate flavor. If you don’t have Dutch cocoa powder, unsweetened cocoa powder works fine too. The flavor profile will just change slightly.
- brown and white sugar: both brown and white sugar add sweetness to your brownies. The white sugar helps create a crackly top, while the brown sugar adds chewiness. Try making your own brown sugar for even tastier brownies.
- eggs: beating them with sugar before mixing helps create a crackly top, and rich brownie
- vanilla: for flavor, try making your own for stronger vanilla flavor.
- salt: helps to balance the sweetness
Dutch Vs. Natural Cocoa Powder
The cocoa beans used in Dutch processed cocoa powder have been treated with an alkaline solution to neutralize their acidity. Without acidity it cannot react with baking soda and needs something else (like baking powder).
Natural cocoa powder (also called unsweetened) on the other hand is acidic (it has a PH around 5-6) and will react with baking soda to help baked goods rise.
How to Make Fudgy Brownies
Melt the butter
Melt the butter in a saucepan, then remove from heat.
Stir in the chocolate
Stir the chocolate chips into the butter. Even though you turned the heat off, the hot butter will melt the chocolate chips. After they are melted stir in the Dutch cocoa powder and vanilla extract. I like using Dutch cocoa powder in this recipe for a more mellow chocolate flavor.
Beat eggs and sugar
In a separate bowl beat the eggs, brown sugar, and white sugar until pale yellow (see the third picture).
Add eggs and sugars to batter
Add eggs and sugar to the batter and fold in until combined.
Add flour and salt
Fold in the flour and salt to the batter.
Bake
Spread in a parchment paper lined 8×8 pan and bake for 40 minutes. The brownies are done when a toothpick stuck in the center comes out with a few moist crumbs.
FAQs about Fudgy Brownies with Fresh Milled Flour
How do I store fudgy brownies?
There are a few different options for storing brownies. All options start after brownies have completely cooled.
- Store them in the pan. If you are going to eat them in a day or so simply put tin foil over the top of your pan and store at room temperature.
- Cut them and put them in an airtight bag or container and store at room temperature for up to five days (if they last that long).
- Cut them, wrap them tightly with tin foil, the place in an airtight container. Store in the freezer for up to three months.
Can I use a 9×9 pan?
Yes, but the brownies won’t be quite as thick. You should also start checking the brownies at about the 35 minute mark, as they will take slightly less time to cook.
What wheat berries should I use?
This recipe was developed using fresh milled soft white wheat. Soft white wheat has a slightly lower protein content than hard wheat, making it a great choice for baked goods. The lower protein content helps keep baked goods tender.
Can I use all purpose flour?
Yes you can, but the flavor and texture will change slightly. Since this recipe was created using fresh milled flour, you may to adjust the amount of flour. I recommend adding a little more flour, only if your batter seems a bit loose.
Do I have to beat the eggs and sugar together?
While you could add these right into the batter, the results won’t be quite the same. Beating the eggs with the sugars before you mix it into the batter helps create that thin crackly top, as well as helping to keep the brownies tender.
Can I add mix-ins?
For sure you can! Mini chocolate chips, toffee pieces, dried fruit, and more would all taste amazing.
Ingredients
Method
- Preheat oven to 350℉.
- Melt the butter in a saucepan, then remove from heat.
- Stir the chocolate chips into the butter, the hot butter will melt the chocolate chips. After they are melted stir in the Dutch cocoa powder and vanilla extract.
- In a separate bowl beat the eggs with a mixer, brown sugar, and white sugar until pale yellow.
- Add eggs and sugar to the batter and fold in until combined.
- Fold in the flour and salt to the batter.
- Spread in a parchment paper lined 8×8 pan and bake for 40 minutes. The brownies are done when a toothpick stuck in the center comes out with a few moist crumbs.