Amazingly Delicious Whole-Grain Brownies

Amazingly Delicious Whole-Grain Brownies

13 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Recipe by  LOCHINA

“These brownies are a result of my tampering with a regular brownie recipe and obtaining an amazing result. They are so moist and fudgy that you'll never know they're good for you!”

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Adjust Servings

Original recipe yields 12 servings



  1. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square pan.
  2. In a medium bowl, stir together the applesauce, white sugar, egg whites and butter until smooth. Mix in the buttermilk, vanilla extract and coffee extract. Combine the cocoa, all-purpose flour, whole wheat flour, baking powder and salt; stir into the sugar mixture just until incorporated. Spread the batter evenly into the prepared pan.
  3. Bake for 25 minutes in the preheated oven, until a toothpick inserted in the center comes out clean, but the brownies are still moist. Cool, and cut into squares.

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Reviews (13)

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Madamoiselle Rowan

Madamoiselle Rowan

I made a few changes and it turned out great. I omitted the applesauce. I used the entire egg. Olive oil 1/4 cup instead of butter. Creme Fraiche instead of butter milk (I live in France). I also poured it into muffin tins (same temp & time) because I have been traumatized one to many times for undone insides when using whole wheat and they turned out AMAZING! Also, it helps with portion control (well, anyway it could). Great recipe- thanks!



These shouldn't really be called whole grain brownies as there is only 1/4 cup of whole wheat pastry flour in the entire recipe. Made as is, they are good, but light - much like a chocolate cake. I would rather just make a regular 'indulgent' brownie recipe since this one only adds the little bit of w.w. flour. Made a second time, with the following simple tweaks: two whole eggs, all whole wheat flour (not pastry) and 1/2 tsp salt. They had a denser, fudgier texture with a bit more flavor and still retained moistness. I did not add the coffee extract to either batch as I don't have any and have actually never seen it anywhere. A bit of instant coffee might do as a replacement for that as I'm sure it adds to the recipe. I baked the recipe in muffin cups at the indicated temperature and time. Topped with butterscotch icing they made a yummy treat. My kids really liked both versions. Thanks for the recipe.



These really are amazingly delicious. They have a very soft, velvety texture and are more like chocolate cheesecake than a chewy brownie. I didn't have any coffee extract so I just used 1/2 t coffee granules instead, and subbed oil for butter. Mine were done at 20 minutes, so watch yours carefully because these are fantastic brownies.

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Amount Per Serving (12 total)

  • Calories
  • 179 cal
  • 9%
  • Fat
  • 9.6 g
  • 15%
  • Carbs
  • 23.3 g
  • 8%
  • Protein
  • 2.9 g
  • 6%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 99 mg
  • 4%

Based on a 2,000 calorie diet



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