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? ›

A cookie, bar, or brownie recipe calling for all-purpose flour can be made with half all-purpose, half white whole wheat without changing its flavor, texture, or look (beyond the slightest darkening); and without tweaking any of the remaining ingredients.

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.

What does a baker need to do to have their brownies turn out just as they want them? 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.

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.

If you accidentally add baking soda instead of baking powder to baked goods, they won't rise because there is not enough acid. To fix this, add about one tablespoon of white or apple cider vinegar for every half teaspoon of baking soda to the liquids before mixing with the dry ingredients.

Use a non-stick pan but still grease and flour the base and sides. Greasing and flouring (using the same fat and same flour as in the recipe) is the traditional way to stop cakes from sticking. You rub the butter, oil or other fat carefully all over the area that the cake will touch while cooking.

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.

How do you make brownies less cakey? ›

While butter is the only fat used in fudgy and cakey brownies, chewy brownies benefit from the addition of canola oil (which is also why this version may remind you of the boxed mixes). The addition of brown sugar is also crucial, because it speeds gluten formation, resulting in a chewier texture.

Most brownie mixes call for water. While water does the job, you can add some extra flavor and moisture by mixing some of that water with something richer, like milk. If you want to swap it out completely, be prepared for a more chewy and fudge-like brownie from the extra fat.

These are two different fats. In my books butter is always better though a brownie recipe using margarine will most probably make a lighter brownie. For a richer, fuller brownie always use butter.

And where melted chocolate introduces more moisture to the brownie and, consequently, requires additional flour to balance it out, cocoa powder can stand in for a portion of the flour. With less flour, the brownies taste barely bound, with no risk of cakiness or toughness.

1. Substitute an equal part of whole wheat flour for white flour as long as it's the same type of flour. In other words, 1 cup of whole wheat bread flour can replace 1 cup of white bread flour, and 1/2 cup of whole wheat all-purpose flour is an acceptable substitute for 1/2 cup of white all-purpose flour.

The higher gluten content of wheat flour makes it ideal for making bread and other baked goods that require a lot of gluten development. With its lower gluten content, all-purpose flour is better suited for making cakes, pastries, and other delicate baked goods that do not require as much gluten development.

Ancient varieties of whole-wheat, such as spelt, kamut, and barley, as well as rye (which is not a type of wheat). These all deliver good nutrition, distinct flavor, and can reliably be used in place of 25 percent (or more) of white or whole-wheat flour in pancakes, muffins, cookies, and quick breads.