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Wholemeal Chocolate Brownie close up, served on parchment paper on a chopping board
55Total Time
20Prep Time
35Bake Time
16Makes
Easy

Wholemeal Chocolate Brownie by Allinson's

Our favourite

0 Reviews

  • Vegetarian

About the Wholemeal Chocolate Brownies

If you love the ultimate Billington's brownies, then you'll be sure to love this recipe - same rich flavours, same gooey texture, but higher levels of fibre thanks to Allinson's Wholemeal Flour we've swapped out for in this recipe. Follow 7 simple steps to deliciously decadent brownies which you can fill with whatever you like, whether its Biscoff pieces, aero bubbles or Cadbury caramel nibbles - this is a recipe you'll come back to time and time again. 

Looking for your next chocolatey bake to satisfy those cocoa cravings? Look no further than our Brownie Based Millionaire's Traybake or keep things full of fibre with Wholemeal Chocolate Cupcakes with whirls of chocolate buttercream.

55Total Time
20Prep Time
35Bake Time
16Makes
Easy

Method

  1. Step 1:

    Preheat the oven to 190°C (fan 170°C, gas mark 5) and line a 20cm square tin with baking parchment.

  2. Step 2:

    Melt the chocolate and butter in a heatproof bowl over a pan of simmering water.

  3. Step 3:

    Whisk the eggs until pale and fluffy, add the muscovado sugar and whisk until thick - then gently fold in the chocolate.

  4. Step 4:

    Sieve in the flour and fold in until the mixture is smooth.

  5. Step 5:

    Pour into the prepared tin and bake for 30-35 minutes, until you see a paper-like crust on top, there should still be some movement in the centre of the tin.

  6. Step 6:

    If your brownie begins to brown around the edges, loosely cover with baking paper to protect it whilst it continues to bake.

  7. Step 7:

    Remove from the oven. The brownie texture should still be gooey in the centre (it will firm up as the brownie cools). Leave to cool, then cut into squares.

Ingredients

  • For the wholemeal brownie

    • 200g Unsalted butter (softened)
    • 350g Dark chocolate
    • 3 Free range medium eggs
    • 250g Billington's Unrefined Dark Muscovado Sugar
    • 50g  Allinson's Self Raising Wholemeal Flour

Utensils

  • 20x20 square baking tin
  • Sauce pan
  • Sieve
  • Wooden spoon
  • Spatula

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