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Sharing a different take on brownies with these extra fudge-y Whole Wheat Dark Chocolate Coconut Brownies! Made entirely with whole wheat, coconut oil, a splash of vanilla, and PLENTY of dark chocolate, they are secretly dairy-free and nut free. Every bite is soft, fudge-y, extra chocolate-y, and with LOTS of coconut flavor. They’re oh so very good. It’s hard to eat just one! Add a light drizzle of melted dark chocolate and a sprinkling of flaked salt to make the BEST EVER whole wheat brownie.

brownie on white board with coconut flakes, glass of milk, and melted chocolate

About The Recipe

Wednesday are just MADE for chocolate, you know? Especially Whole Wheat Brownies! They’re extra fudge-y, decadent, and SO DELICIOUS. You really would never know they were made from whole wheat flour. Every bite is oh so very chocolate-y with just a hint of coconut.

We couldn’t resist whipping up a batch of these brownies to kick off the new year!

brownies stacked on top of each other in a pyramid shape with more brownies behind

five brownies on board with two glasses of milk and more brownies behind

When developing this recipe, we swapped out the butter traditionally used in our brownies for coconut oil and used entirely whole wheat flour. No blends! Plus, we used a LOT of dark chocolate. Which, is totally okay. Right?😉

three stacked brownies on board with melted chocolate and two glasses of milk behind

We also found during recipe development that if you bake them the day before you need them, the brownies develop the same texture and mouth-feel as a traditional brownie. So, if you can wait that long for a delicious brownie, then it’s totally worth it!

But…if you’re like me and you can’t wait, that’s totally okay, too! These brownies are utterly delicious either way.

Why You Should Make These Whole Wheat Brownies

They’re super simple to make!
Fudge-y, gooey, and SO. DARN. GOOD.
A delicious bake that friends and family will enjoy.
Ultra chocolate-y! Aka the perfect treat for a chocoholic.
Very little to no gritty texture in the brownies!

five brownies on white board with small bowl of coconut flakes

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

Whole Wheat Flour
Salt
Dark Chocolate
Coconut Oil
Large Eggs
Granulated Sugar
Vanilla

chocolate discs, sugar, whole whet, coconut oil, vanilla, and eggs on counter

How To Make Whole Wheat Dark Chocolate Coconut Brownies

Step 1: Melt the chocolate

In a large glass bowl, microwave the dark chocolate and coconut oil in 30 second intervals, until completely melted and smooth. Be sure to stir well in between each! Set aside.

chocolate discs and coconut oil in glass bowl

Step 2: Make the batter

In the bowl of a stand mixer, combine the eggs, sugar, and vanilla. Beat on high speed for 10 minutes.

Stir in the chocolate mixture.

Add the whole wheat flour and salt. Stir until combined.

whole wheat flour added to chocolate mixture

Step 3: Bake

Pour the brownie batter into a lined cake pan and bake at 350 for 40 minutes, or until the brownies are done.

Let the brownies cool in the pan before lifting out. Cut into 16 bars.

What Type of Chocolate Should I Use?

For this recipe, we highly recommend using a high quality (no baking chips!) dark or a bittersweet chocolate! Both are not too sweet and taste amazing with the coconut. Anywhere from 60% – 70% works wonderfully for this recipe.

Whole Wheat vs White Whole Wheat

When it comes to these two versions of whole wheat flour, the difference is very little! They both bake the same way. The difference is the flavor. White whole wheat has a milder taste than traditional whole wheat. So, if you’re just trying whole wheat baking for the first time, you might want to try white whole wheat!

five whole wheat brownies on white board with a bite taken from one with more brownies around and a glass of milk

How To Tell When Brownies Are Perfectly Baked

We found that, with these whole wheat brownies in particular, it’s much harder to gage when they are actually done. When baking, we always use a cake tester, but in this case, that simply didn’t work for us. The cake tester came out clean even though the brownie was still, in fact, completely raw in the middle.

The best way to tell when these brownies are done is not by color, not by testing, and not by smell, but by following the baking times down below and watching the brownie. You, of course, still want a bit of a fudge-y center, but not raw batter. Another way to tell is when the brownies just begin to pull away from the pan.

three stacked brownies on board with melted chocolate, two glasses of milk behind, and coconut flakes around

whole wheat brownies on white wood baord with melted chocolate, glass of milk, and more brownies behind

How To Store

After these brownies have cooled, you can store them a few different ways! In an airtight container or a zip top bag and left at room temperature for 2-3 days, in an airtight container or zip top bag in the fridge for 5-7 days, or store in the freezer in a freezer safe container or bag for up to 2 months!

whole wheat brownies on white board with glass of milk behind

When you make these Whole Wheat Dark Chocolate Coconut Brownies, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

5 from 2 votes