Whole Wheat Brownie Recipe, Atta & Jaggery Brownies, Step by Step - Edible Garden (2024)

FAQs

Can I substitute all-purpose flour for whole wheat flour in brownies? ›

You can replace some but not all of the all-purpose flour with whole wheat flour when baking. Swapping equal amounts results in baked goods that are too dense with an off-putting flavor.

Too much flour? Go back to your edges - if they're not burnt, look a good colour (similar to the centre) but the brownie is too cakey and dry throughout, the recipe probably included too much flour.

Brownie textures fall into three general camps… Cakey, fudgy and chewy. Cakey brownies, like the name implies, are light, moist and airy, with a slightly fluffy, cake-like interior. Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact.

I find that all-purpose flour retains moisture far better than whole wheat flour, so using all-purpose flour in brownies makes them moist and soft. Sugar: Sugar, apart from being the primary sweetener, affects a brownie's consistency as well as makes it tender.

Generally speaking, substituting whole wheat can result in a drier, denser product.

Substituting whole wheat flour 100% for white flour will lower the rise of your yeasted baked goods significantly. Why? Mainly because whole wheat flour absorbs more liquid than white flour and produces a stiffer dough. The stiffer/drier the dough, the harder it is for it to rise.

Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.

It helps them to rise, and they just naturally pull away from the sides slightly when they are done. Now they generally say to grease and flour the brownie pan. Regular cake pans are a little different in that you grease and flour most all of them.

I didn't use enough butter in this batch and it muted the flavor of the brownies. I thought less butter would have made these brownies less mushy than their counterparts, but they were just as soft in the center and held onto their chewy edges.

Did you know that Brownies were originally called 'Rosebuds'? Rosebuds was established in 1914 for girls to join before they became Guides. Just one year later, the name was changed to Brownies. Brownies are the second-youngest members of the Girlguiding family, for girls aged between 7 and 10.

What are Katharine Hepburn brownies? ›

The brownies are made with unsweetened chocolate, which is also known as baking, plain or bitter chocolate. It is chocolate in its rawest form and this means that unsweetened chocolate is just ground cocoa nibs that have been refined and contain between 50-55% cocoa butter (cacao fat).

One change is to use milk or heavy cream instead of water. This change will make brownies more moist and gooey since milk is more fatty and flavorful than water. A second change is to use butter instead of oil. For similar reasons to using milk, butter adds a rich and more decadent quality to the batter.

the butter brownies actually had a fudgier texture. they were softer, and they really just melted in your mouth. they also had that shiny crust and just better flavor, whereas the oil brownies were actually chewier. they were crunchier at the top and at the edges.

The Best Flour for Making Brownies

Cake flour has a low protein at 6-8%, which is not enough to hold the batter together and will result in a flaky mess. Bread flour on the other hand has too much protein at 12-15 % for this recipe, creating a thick hard chocolate bar. So, all purpose flour is the winner!

Ultimately, the flour you choose to bake with is entirely up to you. Bleached and unbleached flours can both be used interchangeably in any recipe without a major discernable difference.

Either cake flour or pastry flour can be used as a 1:1 substitute for all-purpose flour in most baking recipes.

Whole-Wheat Flour

For that reason, when substituting it for all-purpose, use 50 percent whole-wheat, and 50 percent of another flour, preferably all-purpose, pastry flour or spelt, to avoid a dense result. If you want to use only whole wheat, you'll need to add more water.

Use 3/4 cup (177 g) of whole wheat flour to completely replace 1 cup (237 g) of white flour. Whole wheat flour is denser and heavier than regular white flour. In order to produce baked goods with a similar texture to white flour, you'll want to use less whole wheat flour.

Grain flours, such as buckwheat, oat, millet, teff, brown rice, quinoa, and amaranth. Other alternative flours, such as chickpea, soy, and mesquite.