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These super fudgy brownies with fresh milled flour just may be the most rich, decadent brownie you’ve ever had! They are ooey-gooey, intensely chocolatey, and so comforting.
I’ve had some delicious brownies in my life, so I don’t say this lightly when I tell you these are the best brownies I’ve ever had.
Rich, fudgy, moist, and chewy — all in one chocolately package. My entire family agrees that this is our new favorite dessert!
I’ve made my cast iron brownie recipe more times than I can count, but I wanted a recipe made specifically for freshly milled flour.
You’d never know these gooey, fudgy brownies were made with freshly milled flour! You don’t need to worry about them turning out grainy or dense — they are just pure deliciousness.
Having a good brownie recipe on hand is essential for any time you need a quick and easy dessert! That and a great freshly milled chocolate chip cookie recipe, of course.
Once you try these fudgy, fresh-milled brownies, you’ll never need another brownie recipe. This one is truly a winner every time!
Table of Contents
Why You’ll Love This Recipe
- Fudgy, rich brownie: Like I said, these are the best brownies I’ve ever had. Need I say more?
- Beginner-friendly recipe: If you’re new to baking with fresh milled flour, this recipe is perfect for beginners! It’s straightforward, and the brownies turn out beautifully every time. You can also brush up on the basics with my tutorial on how to mill your own flour and my guide to baking with whole grains.
- Fresh flavor: Milling your own flour seriously takes baked goods to the next level. The whole grains offer a rich and nutty flavor, and the fresh flavor is unmatched.
Ingredients
- Soft white wheat flour: This is my wheat berry of choice for non-yeasted baked goods (like brownies) because of its fine, soft texture. Soft white wheat flour bakes into beautiful, soft treats with added nuttiness and a fresher flavor.
- Cocoa powder: I used natural cocoa powder, not Dutch process. It gives you plenty of chocolatey, fudgy flavor!
- Chocolate chips: A must for brownies! I used semi-sweet chocolate chips for the most balanced flavor.
For a full list of ingredients with measurements, see the recipe card at the bottom of this post.
Variations
- Rather than semi-sweet chocolate chips, you can use milk chocolate, dark chocolate, or even white chocolate!
- Feel free to add nuts if that’s how you like your brownies. You can stir them in with the chocolate chips. Walnuts or pecans would be my choice.
How to Make Brownies with Fresh Milled Flour
Step 1: Preheat oven to 325°F. Line an 8×8 baking pan with parchment paper.*
Step 2: In a saucepan over low heat, melt the butter and chocolate chips together, stirring until smooth. Remove from heat and let cool 5 minutes. Keep a close eye on it so it does not burn.
Step 3: Stir in the granulated sugar and brown sugar until glossy.
Step 4. Add the eggs and egg yolk one at a time, mixing well after each. Stir in the vanilla.
Step 5: In a separate bowl, whisk together the flour, cocoa powder, and salt.
Step 6: Transfer the batter into a bowl. Fold in the dry ingredients just until combined. Do not overmix.*
Step 7: Fold in chocolate chips if using.
Step 8: Pour into the prepared pan and spread evenly.
Step 9: Bake for about 30 minutes. If you like it less gooey, I suggest baking for 5 more minutes. The edges should be set, but the center will still look slightly underdone.
Step 10: Cool at least 30 minutes before cutting. The brownies finish setting as they cool.
Tips + Notes
- From step 1: This will fit in an 8″ skillet, but you will want to add 5 minutes to the cook time as the dough will be a bit deeper.
- From step 6: Avoid overstirring the batter, or the brownies will turn out more like a cake consistency rather than gooey brownies.
- Follow the cook times closely and err on the side of undercooking – if you like a slightly gooey brownie. A toothpick should come out mostly clean, but can have a few crumbs stuck to it!
- If you like your brownies less gooey, I suggest baking for an additional 5 minutes.
- Set your mill to the finest setting for a beautifully rich brownie without any graininess.
Storage
If your family’s anything like mine, you won’t need to worry about leftovers; they’ll be gone the same day! These brownies are just that good.
If you do need to store them, brownies can be kept in an airtight container at room temperature for 2-3 days. They’ll last a bit longer in the fridge, but they may dry out a bit.
For longer-term storage, you can absolutely freeze your freshly milled brownies! Allow them to cool completely, and freeze them in a freezer-safe container for up to 6 months. Allow them to thaw at room temperature before enjoying.
You can cut the brownies first or freeze the whole pan, but I like to cut them first so I can thaw a single serving when I need a quick treat.
Recipe FAQs
Soft white wheat is best for more delicate bakes, like cookies, cakes, muffins (including fresh milled blueberry muffins), and brownies. It has a softer, finer texture than hard wheat varieties and works best for recipes that don’t use yeast or sourdough as the leavener.
Yes, but you will need to double the recipe and bake a bit longer.
The brownies will seem underdone when you first take them out of the oven, then they’ll set as they cool. Use the toothpick test and take them out of the oven when the toothpick has a few crumbs, but not a lot of sticky batter on it. Err on the side of underbaking for a gooey brownie!
I hope you love these fudgy fresh-milled brownies as much as I do! If you’re ready to bake another whole grain recipe, check out my top fresh milled flour recipes or peep a few favorites below:
Related Recipes
- Fresh Milled Cinnamon Swirl Bread
- Pumpkin Roll with Freshly Milled Flour
- Apple Cider Cake
- Long John Donuts With Fresh Milled Flour
If you tried these Fudgy Brownies with Fresh Milled Flour or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Fudgy Brownies with Fresh Milled Flour
Equipment
- 8×8 baking pan
Ingredients
- ½ cup unsalted butter (1 stick)
- 1 cup semi-sweet chocolate chips (186 grams)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar lightly packed
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¾ cup soft white wheat flour (86 grams)
- ¼ cup unsweetened cocoa powder
- ½ teaspoon salt
Instructions
- Preheat oven to 325°F. Line an 8×8 baking pan with parchment paper.*
- In a saucepan over low heat, melt the butter and chocolate chips together, stirring until smooth. Remove from heat and let cool 5 minutes. Keep a close eye on it so it does not burn.
- Stir in the granulated sugar and brown sugar until glossy.
- Add the eggs and egg yolk one at a time, mixing well after each. Stir in the vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, and salt.
- Transfer the batter into a bowl. Fold in the dry ingredients just until combined. Do not overmix.*
- Fold in chocolate chips if using.
- Pour into the prepared pan and spread evenly.
- Bake for about 30 minutes. If you like it less gooey, I suggest baking for 5 more minutes. The edges should be set, but the center will still look slightly underdone.
- Cool at least 30 minutes before cutting. The brownies finish setting as they cool.
Video
Notes
- *From step 1: This will fit in an 8″ skillet, but you will want to add 5 minutes to the cook time as the dough will be a bit deeper.
- *From step 6: Avoid overstirring the batter, or the brownies will turn out more like a cake consistency rather than gooey brownies.
- Follow the cook times closely and err on the side of undercooking – if you like a slightly gooey brownie. A toothpick should come out mostly clean, but can have a few crumbs stuck to it!
- If you like your brownies less gooey, I suggest baking for an additional 5 minutes.
- Set your mill to the finest setting for a beautifully rich brownie without any graininess.
These are by far the best brownies ever!
These brownies look incredible! I just love a good gooey brownie!!!
Yay, so happy to hear!
i can’t wait to try this recipe tonight!
Let me know how it turns out!
OMG Shut up! These look AMAZING!
Thank you so much!