Whole Wheat Walnut Brownies

Whole Wheat Walnut Brownie

Today’s recipe is for a classic brownie with walnuts. Growing up, I wasn’t so crazy about nuts. But as I got older I started to appreciate the added taste and texture that it added to certain recipes. And since I needed to make something this weekend to use up the remaining walnuts I had from the banana muffins the other day, here we have whole wheat walnut brownies. And really, what’s better than endorphin-releasing chocolate with walnuts?

Brownie texture is a highly personal preference and you should know that this recipe will result in a very moist, chocolatey dense cake like texture. To give you a better idea, I got my camera in as close as I could so you could see for yourself in the picture above.

This recipe is made healthier by using some whole wheat flour, no butter, and way less sugar. I don’t really miss anything with these changes and it has just the right amount of sweetness for me (think sweetness level of a dark chocolate bar).

2/3 cup whole wheat flour
1/3 cup all purpose flour
2/3 cup sugar
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt

1/3 cup vegetable oil
1/2 cup milk (skim or plain soy)
1/4 cup water
2 eggs
1/2 tsp vanilla

1/4 cup semisweet chocolate chips
2/3 cup walnuts, chopped

Walnut Brownie

In a large bowl, combine the flour, sugar, cocoa powder, baking powder, and salt. In a separate bowl combine the oil, milk, water, eggs, and vanilla. Now mix everything together including the chocolate chips and walnuts, be careful that you don’t over mix.

Pour the brownie batter into an 8×8 nonstick pan. Drop in a few more chopped walnuts on the top and bake at 350 degrees F for about 30 minutes. Use a toothpick in the middle of the pan to check if it is done. Enjoy!

To cut the brownies, I use one of those small disposable plastic knives. And whatever you don’t eat that day, store in the fridge. When you’re ready for a piece, just stick it in the microwave for 10 to 15 seconds…you’ll have nice warm brownies again.

11 comments   -   March 1, 2008

1 Elle { 03.01.08 at 11:10 am }

I can’t WAIT to try these! They have everything I want in a brownie, and less of what I don’t want–too much sugar and butter. I’ve been trying to use more whole wheat flour in baking, too, so these go to the top of the list! Thank you!

2 kat { 03.01.08 at 12:47 pm }

that is REALLY close, but the photo looks REALLY ono!

3 rowena { 03.02.08 at 9:30 am }

You take brownies to an entirely new level….heh heh…healthy and good for you chocolatey goodness! I love the moist cake-type brownies too (but then I love EVERYTHING). 😉

4 made healthier { 03.02.08 at 9:39 am }

Hi Elle,
Thanks, I hope you enjoy these! :)

Hi kat,
Was ono indeed, and without that feeling of – ugh I gotta go for a walk now! 😉

Hi rowena,
Thanks, it took a couple tries to adjust for the healthier ingredients in this recipe. The first time it was healthy, chocolately, dry as a rock…not goodness. 😀

5 Pixie { 03.03.08 at 4:51 am }

It’s great to see a healthier version to a Brownie recipe! Though, I would find it ever so difficult to say goodbye to Nigel’s Brownies, I would certainly like to try these.

6 made healthier { 03.04.08 at 1:13 am }

Hi Pixie,
I know what you mean. I could never give up my favorite decadent desserts! 😉

7 Linda Caruso { 05.10.08 at 2:09 pm }

Here’s my adaptations…

1. Replaced the oil with 3 tablespoons fruit puree (Sunsweet “Lighter Bake”, basically a Prune puree).

2. Added 3 Tbl wheat germ

3. Added 1 Tbl instant espresso (for flavor).

4. Reduced the water to a “scant” 1/4 cup.

Viola! FAT FREE!

Although I probably should have let the brownies bake for 35-40 minutes, I took them out @ 30 mins. The center was a bit undercooked. Just a warning! Otherwise – delicious!!!
Thanks- love your site.

8 Debbie { 09.05.09 at 5:44 am }

I wonder if anyone has tried this recipe with blue Agave Syrup? I am a diabetic and this is a great organic liquid sweetener. I have been replacing sugar with this and wanted to do the same with your brownie recipe. Please let me know if anyone has tried this.

9 Simmy { 11.05.09 at 5:13 am }

Oh boy… I can’t believe my eyes! First the tiramisu and now these brownies!?! Which one am i to make first! what to do…what to do! I have a distinct feeling that I’ll be visiting your blog a lot more often!

10 James { 08.20.11 at 11:06 am }

I substituted soy flour for all purpose flour and added a table spoon of cold milled flax seed and 14 ounces of extra firm tofu and got a deliciouse treat with the consistency of a traditional warm firm pudding. I served it with a dollop of plain greek yogurt. It did not pass the toothpick test right out of the oven but I put it back in the over after turning it off and waited 5 minutes and it did. Thank you for the idea and to any one who likes realy moist brownies try the tofu addition. If you love nutty flavors, try unfiltered roasted penut oil in place of vegitable oil in this dish.

11 Nel { 03.08.12 at 12:55 pm }

I made these yesterday and they are divine! Made a few minor changes…used all whole wheat flour, almond milk, coconut oil, and almond extract.
This brownie is cake like…but a very dense, fudgy cake. So good! Thanks for the recipe :)

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