Easy Homemade Brownies Made with Fresh Milled Flour

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Try some other fresh milled flour recipes like Snickerdoodles, Fresh-Milled Pancakes, Homemade Pierogi, or Sourdough Lofthouse Cookies.

For more dessert ideas try Sourdough Chocolate Chip Cookies, Molasses Cookies, or Pumpkin Cinnamon Rolls.

Whether you’re using soft wheat berries for a lighter texture or hard wheat for a denser, whole grain version, this recipe is adaptable and simple. Here’s why you’ll love using fresh ground organic wheat in brownies:

• Nutrient-Dense – Freshly milled flours retain vitamins and minerals lost in store-bought flour
• Flavor – Whole grains give your baked goods a deeper, slightly nutty taste
• No Preservatives –  often boxed brownie mixes have tons of added synthetic vitamins or canola oil, these puppies have whole ingredients

Tools for Whole Grain Brownies

• Grain Mill
• Stand Mixer or Hand Mixer
• Spatula
• Mixing Bowl
• 9 x 13 Baking Pan
• Grease or Spray for Pan (or parchment paper)

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Ingredients for Whole Wheat Flour Brownies

• 1 cup Soft White Wheat Berries 
• 1 Cup Unsalted Butter, melted
• 3 Eggs
• 1 Cup Granulated Sugar 
• 1 Cup Brown Sugar
• 3/4 Cup Cocoa Powder 
• 2 teaspoons vanilla extract
• 1 teaspoon Salt
• 1/2 teaspoon Cinnamon (optional)

Step-by-Step Instructions to Make Fudgy Brownies

Mill Your Flour: Grind your wheat berries in a mixing bowl just before baking to keep the natural oils fresh. Soft white wheat gives a light, tender texture, while hard wheat creates a chewier brownie. Then, preheat the oven to 350 degrees and grease a 9 x 13 pan.

Mix Dry Ingredients: Whisk together the fresh milled flour, cocoa powder, cinnamon, and salt to ensure an even texture. Set aside.

Combine Wet Ingredients: In a separate bowl, whisk together the melted butter, eggs, sugars, and vanilla until smooth.

Mix Batter: Slowly add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix, as you don’t want to create a bunch of gluten strands.

Add Mix-Ins (optional): Gently fold in chocolate chips or nuts for extra flavor and texture. Pour into prepared pan and let batter rest for 5 minutes.

Bake Brownies: Bake for 24-27 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs and you see crispy edges. The middle should be just set and not liquidy.

Cool & Enjoy: Let brownies cool in the pan for 10-15 minutes before slicing. This helps them set, enhances the fudgy texture, and makes them easier to cut.

NOTES:

• The key to a softer brownie is to not overbake so you get a fudgy center 
• No baking powder or baking soda is needed in this recipe
• can sub hard red wheat for a heartier texture
• Use Dutch-processed cocoa powder for a richer taste
• Sub coconut oil for butter for a dairy-free option
• You can use a 9×9 pan (add baking time), or a Bar Baking Pan for crispy edges (may need less baking time)
• If you use a metal baking pan the baking time may vary

Flavor Add-ins and Variations

Trying mixing up the flavors in this mighty brownie mix by adding in a 1/2 Cup of any of these:

• Dark Chocolate Chips or Milk Chocolate Chips or Chunks (for extra gooeyness)
• Chopped Nuts (pecans or walnuts for some crunch)
• Freeze-dried Raspberries or Strawberries (for a bit of a zing)

Serving Suggestions

I think these are the best brownies on their own with your hand, but we also like to serve them plated up alongside something for a more classy dessert:

• Classic Style: Serve warm with a scoop of vanilla ice cream or whipped cream and berries
• PB Twist: Pair with a dollop of peanut butter and crushed peanuts
• Decadent Option: Drizzle with melted chocolate or caramel sauce

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