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Double Fudge Whole Grain Brownies

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  • Prep 20 min
  • Total 45 min
  • Servings 18
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Ooey, gooey, deliciously fudgy brownies made with a secret ingredient -- Gold Medal™ white whole wheat flour.
by: Girl vs Dough
Updated Nov 4, 2014
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  • 6 ounces bittersweet chocolate baking chips
  • 2 tablespoons unsalted butter
  • 1 cup Gold Medal™ white whole wheat flour
  • 1/4 cup Dutch-processed unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 4 large eggs
  • 1 cup packed dark brown sugar
  • 1/2 cup Yoplait® Fat Free plain or low-fat yogurt (or Greek yogurt)
  • 1 teaspoon pure vanilla extract
  • 1/4 cup vegetable oil
  • Granulated sugar crystals, for topping (optional)


  • 1
    Preheat oven to 350°F. Lightly grease a 13-by-9-inch baking dish and set aside.
  • 2
    In a small saucepan set over a pan of simmering water, melt chocolate and butter until smooth. Remove from heat and set aside.
  • 3
    In a medium bowl, whisk together flour, cocoa, salt and baking soda. In a separate large bowl, whisk together eggs, brown sugar, yogurt, vanilla and oil until smooth. Whisk in melted chocolate mixture, then add dry ingredients and stir until just combined.
  • 4
    Pour batter into baking dish and spread evenly. Sprinkle with granulated sugar crystals, if desired. Bake 20 to 25 minutes or until a toothpick inserted in the center comes out mostly clean.
  • 5
    Cool brownies completely in pan before slicing and serving.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • I’ve never been one for “healthy” desserts.

    Things like low-fat cake, fat-free ice cream or reduced sugar popsicles don’t sound so appealing to me; give me a slice of full-fat fudge cheesecake every once in a while, and I’m set. It’s all about moderation, baby.

    But then there are desserts where you don’t even realize you’re being “healthy.” I must admit, I was pretty skeptical when I decided to take the plunge into making brownies with whole grain flour – I mean, there’s no way they’ll taste just like normal brownies made with white flour, amirite?!

    Nope. I am not right. These Double Fudge Whole Grain Brownies have proven me (oh so deliciously) wrong.

    Admittedly it was a bit painful at first to cut back on my dessert-making staples – heaps of white sugar, scoops of white flour, a stick (or two) of butter – but even with the cutbacks and substitutions, like low-fat yogurt and Gold Medal whole wheat flour, these guys taste seriously fantastic.

    Like, I-can-eat-a-brownie-or-two-and-still-look-good fantastic. Like, I-don’t-need-to-skip-dessert-ever-again fantastic. Like, I-can-devour-a-whole-pan-of-these-every-single-day fantastic (OK, it’s a nice thought). And while my sweet tooth was happy with the double fudge, my heart and waistline were pretty happy about the healthy ingredients, too.

    Perhaps you’re already planning your Valentine’s Day menu, or you just need a dessert after a successful few weeks of working on your resolutions. Either way, making a batch of these brownies is a great way to have an indulgent treat without sacrificing flavor – or your diet.

    Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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