It was around ten o’clock one evening no so long ago, when I decided to make brownies and the only flour to be found in the pantry was whole wheat. Whole wheat brownies? A little heavier than usual, but delicious! Dutch process cocoa powder has a more intense flavor than natural cocoa powder, and I think that made a difference. The photo above depicts only the last brownie because we ate the rest so quickly.
3/4 c butter
1-1/2 tsp vanilla
1/2 c cocoa powder (Dutch process if you have it)
1/2 tsp sea salt
1 c. sugar (raw, brown, or white... take your pick)
1/2 tsp baking powder
3/4 cup whole-wheat flour
Cream the first seven ingredients together, then stir in whole wheat flour. Spread in a greased 8-inch pan. Bake at 350 degrees for 40 to 45 minutes.