Rich, fudgy whole-wheat brownies. Since brownies contain very little flour, it’s easy to adapt classic brownie recipes to contain whole wheat flour without sacrificing anything in terms of texture and flavor. No one will believe you these whole wheat brownies are healthier – they taste so good!
- Preheat oven to 350 degrees F. Spray an 8-inch square pan with nonstick spray.
- Lightly whisk together the eggs and the sugar, just until incorporated. Whisk in the oil and vanilla, again whisking just to incorporate - you don't want too much air in the batter or it will be cake-like and not dense and chewy as a brownie should be.
- In another bowl, use a fine-mesh strainer to sift together the flour, cocoa and salt. Gradually add to the egg mixture, whisking to combine. Batter will be thick.
- Pour the batter into the prepared pan, using a wide spatula to get it all out of the bowl.
- Bake 30 minutes, until a toothpick inserted in center comes out not wet and not completely dry, but with a few moist crumbs, keeping in mind that when it comes to brownies, it's always better to err on the side of a little under-baked (moist and chewy) than a little over-baked (dry).
- Cool about 30 minutes, in pan, on a wire rack before cutting and serving - brownies are best at room temperature.