Whole grain brownies

These gooey, deeply chocolatey, impossibly satisfying whole grain brownies are so delicious.

The recipe for these gorgeous, chocolatey treats comes The Clean-Eating Kitchen, a fantastic little cookbook produced by Paragon and aimed at arming you with a host of recipes made with simple, natural ingredients.

They're made from a base of dates, whole grain flour, but they're not  without indulgence - there's dark chocolate, butter and sugar in there too. Nevertheless, they're healthier than a standard brownie at around half the fat and sugar content. And my goodness, they're tasty.

To start, you'll soften dates in hot water, then add dark chocolate, butter and dark brown sugar to the pan, melting everything down together to a thick, glossy syrup.

Next, you'll sift cocoa, flour and baking powder together and then add the chocolate-date syrup and eggs. Stir it all together and your wholegrain brownie mixture is ready to bake.

All in all, you'll only need about 20 minutes prep time and 25 minutes baking time to get 16 gooey brownies, and it's WELL worth it.

Here's the full recipe.

Instructions

Preheat the oven to 180C (160C fan, 350F).

Line a rectangular, nonstick cake tin / roasting tin (approx 28x20cm / 8x11 inches) with a large square of baking paper, snipping into the corners diagonally then pressing the paper into the tin so that both the base and sides are lined.

Put the dates and water in a saucepan.

Bring the water to the boil, cover, turn the heat down to medium-low and simmer for 5 minutes, or until the dates have softened.

Add the chocolate, butter and sugar.

Stir until melted. Take the pan off the heat.

Sift the cocoa into a bowl, then add the flour and baking powder.

Mix.

Add the chocolate mixture and the eggs to the bowl.

Stir to combine.

Pour the mixture into the prepared tin and spread it into an even layer.

Bake for 18-20 minutes, or until well risen and the centre is only just set.

Leave to cool in the tin for 15 minutes. Lift the cake out of the tin and remove the paper.

Cut into 16 brownies.

They look great, right? They taste better! Are you tempted to bake them?

Pointers, tricks and troubleshooting tips for the perfect whole grain brownies

Are whole grain brownies easy to make?

Yes, these whole grain brownies are super easy to make!

To make the brownie batter, you'll simmer the dates in a little water to soften, stir in the butter, sugar, then combine with the eggs, flour, baking powder and cocoa. It's that simple!

Will I need any special equipment to make whole grain brownies?

You don't need any special equipment to make these whole grain brownies. You'll just need weighing scales and measuring spoons, a knife and a cutting board, a bowl, a spoon, a saucepan, and a roasting tray lined with baking paper.

Can I make whole grain brownies in the microwave?

Yes, if you don't have access to a stovetop and saucepan, you could place the water and dates in a large, microwave safe bowl, cover and microwave for 2-3 minutes until the dates have softened. You would then add the chocolate, sugar and butter and microwave in further 30 second blasts until melted.

Can I use any type of dates?

Fresh dates will not work in this recipe, but any kind of dried dates are fine. Whole dried dates tend to stay juicer than ones sold in pieces, so use whole dates if possible.

Medjool dates are my personal favourite for snacking, but since we simmer the dates in this recipe, I tend to use cheaper dates - the packs of dried, pitted dates that come in large packs and are typically just labelled 'dates'.

How can I tell if my dates have gone off?

Dried dates keep well. If stored in an airtight container, in a cool, dry place, they should be fine for six months. 

If your dates look or smell mouldy, or have decayed in any way, do not use them. Since dates are high in sugar, they can also attract pests, so check for flies and larvae and discard any with signs of contamination.

Are whole grain brownies suitable for vegetarians?

Yes, these whole grain brownies are suitable for vegetarians as they contain no meat, poultry or fish. 

The vitamins and minerals in dark chocolate and whole grain flour are helpful in promoting a balanced vegetarian diet. 

Are whole grain brownies suitable for vegans?

These whole grain brownies contain butter and eggs, so are not suitable for vegans.

I have not attempted a vegan version of these brownies. However, you could replace the butter with a vegan spread, and replace the eggs with one of the following alternatives (each = 1 egg, so multiply as needed for any given recipe):

• 1 tablespoon of crushed chia seeds or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
• 3 tablespoons of aquafaba (the water you get in a tin of chickpeas).
• 3 tablespoons of applesauce (bear in mind this will add sweetness).

You should also check that your dark chocolate is certified vegan.

Remember, I haven't tested all these possible replacements, so let me know how you get on.

Is this whole grain brownies recipe gluten-free?

This recipe uses wholewheat flour, so it's not suitable for those following a gluten-free diet. 

You could try replacing the wheat-based flour with a gluten-free flour. Results will vary depending on the quality and blend of flour. Some are designed specifically for use in baking and may give better results. 

Whichever brand you choose, I always recommend using a good quality brand, which will usually be made from a blend of different flours such as rice flour, and oat flour and usually a binding agent such as xanthan gum.

The other elements of this recipe should be naturally gluten-free, but check the labels on everything to be sure.

Are whole grain brownies keto-friendly?

The flour and sugar in this recipe means it is not suitable for a keto diet. 

Dates, on the other hand, are a well-rounded nutritional fruit that is fine in moderation on a keto diet, and low sugar dark chocolate is also permitted. I haven’t tried making a keto-friendly version of this recipe, but it is worth giving it a go!

You could try replacing the flour with almond flour and replacing the sugar with coconut sugar. If you like, you could add some chopped nuts or shaved coconut to the mix. 

The texture won’t be quite the same as a brownie made with flour containing gluten, but it should give you a keto-friendly sweet treat.

As with many keto conversions, it's a case of trial and error. Let me know if you try it!!

Are whole grain brownies healthy?

Whole grain flour is rich in B vitamins. Chocolate has been found to have health benefits, and may help boost our serotonin levels to help keep us happy.

However, these brownies do have quite a lot of sugar and fat, so it’s best to enjoy them as a treat. 

Are whole grain brownies safe to eat while pregnant?

There is nothing in this whole grain brownie recipe that should present a risk to pregnant people if the ingredients are in good condition and have been stored correctly, and the recipe is cooked hygienically and safely. 

Egg safety varies from country to country and you should always seek country-specific advice. The NHS has a great resource that will help review the latest advice regarding foods that are safe to eat while pregnant in the UK.

However, A Mummy Too does not offer medical advice. You should always seek advice from your health professional.

What goes well with whole grain brownies?

These brownies are lovely on their own as a quick treat, but if you wanted to serve them as a dessert, a spoonful of whipped cream, greek yoghurt, ice cream or creme fraiche would be delicious. They would also be great with fresh berries, or a berry compote.

Can I make this recipe without sugar?

There's natural sugar in these dates, but you could reduce the overall sugar content in the brownies by replacing the light muscovado sugar for a granulated sweetener.

Some sweeteners, such as stevia, are much sweetener than sugar, gram for gram, and comes in various strengths, so check the packet for details.

Note: Xylitol and Stevia can be allergens, so if you are baking these brownies to share it is important to let your guests know.

I haven’t got dates, can I use a different dried fruit?

Dried dates add a particular flavour and texture to baking: they are unusually caramel-like and soft.

You could try dried figs, prunes or possibly apricots instead, but I haven't tested these alternatives, so let me know how you get on.

Can I add extra chocolate to this recipe?

I recommend keeping the melted chocolate quantity the same. However, you could stir in 50-100g (1.74-2.5 oz) of chocolate chips into the batter just before you transfer it to the tin.

White chocolate chips would look striking against the dark chocolate of the brownie.

How should I store whole grain brownies?

It is best to store these brownies in an airtight container to keep them fresher for longer.

Allow the brownies to cool completely before sealing them in the container and placing somewhere dark, dry and cool such as a kitchen cupboard or pantry.

How long do whole grain brownies keep?

These brownies will keep for up to a week in an airtight container.

Can I leave whole grain brownies out on the counter?

These brownies are fine on the counter for a few hours, but will start to dry out if left out uncovered for long periods of time, so it’s best to get them into a sealed container and place somewhere dark, dry and cool such as a kitchen cupboard or pantry, as soon as possible. 

Can I make whole grain brownies ahead?

This is a relatively quick bake, and is fine to make a day ahead.

If you wanted to split the work, you could stone and chop the dates in advance. 

Can I keep whole grain brownies in the refrigerator?

 If you keep them in an airtight container you do not need to refrigerate.

You can keep these brownies in the fridge if you prefer, but let them get up to room temperature before serving, as the flavour and texture will be better at room temperature.

Can I freeze whole grain brownies?

Yes, these brownies freeze well.

Make sure they are thoroughly cooled after baking, then place in an airtight container or ziplock bag for freezing.

If you are stacking the brownies in layers, place baking parchment between each layer. Aim to leave as little empty space in the container as possible as this will reduce the likelihood of freezer burn.

Properly stored, they should keep for about three months.

What is the best way to defrost whole grain brownies?

Ideally, you should defrost the brownies slowly in the fridge overnight.

You could also defrost in the microwave but make sure you use short bursts at a low/defrost setting to avoid drying them out. 

Can I make this whole grain brownie recipe in a different quantity?

If you'd like to make more or fewer whole grain brownies, no problem! Just click the portion number on the recipe card below (it will say '16' by default) and a slider should appear.

Move the slider up and down to alter the quantity. The measurements for all the ingredients will automatically change to suit the quantity chosen.

You can bake up to two trays of brownies at a time in a standard sized oven, on two shelves. 

Can I make this recipe in a different tin/tray?

Yes, by all means try different shapes of tray or tin. Just remember that a different sized tin can mean the brownies will bake at different speed, so check your oven regularly.

Your brownies are done when the centre is set.

Can I make whole grain brownies in a stand mixer such as a KitchenAid or Kenwood Mixer?

Given that the ingredients are just stirred together rather than beaten, you don't need to use a stand mixer for this recipe, but you can if you prefer.

Can I make whole grain brownies with a food processor?

It's best to mix this brownie batter by hand. If you blend it, you'll lose some of the squidgy date texture that makes these brownies special.

How can I make sure my brownies are perfectly cooked?

Unlike sponge cakes, brownies should be squidgy in the middle, rather than baked through. If you gently touch the centre of the brownie tin and the batter is set rather than liquid, your brownies are done. You don't need to back until it's very firm.

Why did my brownies turn out dry rather than squidgy?

If your brownies are dry, assuming you weighed the ingredients correctly, they were probably baked too long, or in too hot an oven. The standard “does a knife into the centre come out clean” bake test does not work with brownies, as you want the centre to be gooey. If the knife comes out clean, the brownies have baked too long.

This brownie should come out of the oven as soon as the centre is set on top - as it cools, it will turn fudgy and gorgeous.

If your bakes are consistently coming out over-baked, it could be that your oven temperature is hotter than the dial suggests. This is really common with home ovens and I’d recommend investing in an oven thermometer. Try keeping it in view for the whole bake, as some ovens preheat accurately but then continue to rise past the required temperature as they bake. 

It’s also common for ovens to be hotter on one side, so you might find that half of your tray cooks a little more slowly than the other side. There’s not an awful lot you can do about this, but if you suspect it to be a problem, try rotating the tin halfway through the bake. 

Why did my brownies turn out too soft to cut?

Assuming your ingredients were correctly weighed, it is possible you had particularly wet dates, but it is more likely that your brownies were not baked for long enough.

They need to be gooey in the centre when you take them out of the oven, but not actually wet.

Why didn’t my brownies rise?

If your brownies didn't rise, there is a possibility that you overworked the batter: the ingredients for these brownies should just be stirred gently together, not whisked or beaten. Mixing the batter too hard, or beating it, can work the gluten in the flour and make it tougher, making it harder for the brownies to rise.

It could also be that you left your brownie batter sitting for too long before placing in the oven, meaning that the rising action happened when the batter wasn't cooked enough to sustain it.

Another possibility is that your raising agents didn't do their job. Baking powder goes off in time and loses its potency. If your brownies are not rising, check the expiry date on your baking powder to see if it is out of date.

Baking powder left without its lid on will usually lose its potency faster, so always replace the lid immediately after taking what you need and store somewhere cool and dry.

Another common mistake is to think baking powder and bicarbonate of soda are interchangeable. They are both raising agents but they work in very different ways. Baking powder contains both an acidic substance (cream of tartar) and an alkaline substance (bicarbonate of soda), which react together when moisture is introduced to release bubbles of carbon dioxide, whereas bicarbonate of soda is alkaline only and so without the right level of acid in the batter, it will not work. You definitely need to use baking powder in this recipe.

How can I add/change the flavours in my brownies?

You can get really creative adding flavours to these brownies: try flavour extracts, chopped nuts, dried fruit, fruit powders, coffee powder, chocolate chips, fudge chunks - whatever you fancy!

A good rule of thumb here is to add any wet ingredients to the wet ingredients in the recipe, and any dry ingredients to the dry ingredients in the recipe (e.g. stir vanilla extract into the dates, butter and chocolate; stir chopped hazelnuts into the flour, cocoa and baking powder).

This batter is quite forgiving, but bear in mind that if you add a lot of additions, it could negatively affect the texture of your final bake.

What is the origin of brownies?

Legend has it that a Chicago socialite, Bertha Palmer, was looking for something for her guests to eat on a picnic that was as soft and gooey as a dessert but portable like a cake.

Her husband, the owner of The Palmer House Hotel, challenged his pastry chef to come up with a recipe, and the result was the first chocolate brownie. His recipe is served to guests at the Palmer House Hotel to this day.

Print this recipe for whole grain brownies

Here's the recipe for these whole grain dark chocolate brownies again in a printable format.

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