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Whole grain hard red spring brownies

Whole grain hard red spring brownies

I highly recommend swapping your white flour out for whole grain in your desserts. You might think that whole grain flour is reserved only for healthy muffins and artisan bread, but the truth is you can (and I do) swap it for white flour in any recipe you like. This one you will not even not a taste difference at all, and you will adding lots of whole grain fibre and nutrients to your diet. Give them a try and let us know what you think!


*1 cup butter

*2 cups sugar

*3/4 cups cocoa

*1 tsp salt

*1 tsp baking powder

*2 tsp vanilla extract

*4 large eggs

*1 1/2 cups whole grain hard red spring flour

*2 tsp espresso powder (optional but recommended!)

*1 1/2 cups of chocolate chips (any kind)


Pre-heat your oven to 350 F. Grease a 9×13 pan. I also add parchment paper to the pan once greased to be extra sure they do not stick. It also makes it easy to lift out of the pan in order to slice them into squares after they are baked.

Melt the butter in a pot on the stove. Once melted, add in the sugar and stir constantly until dissolved, do not let it bubble.

Scrape into a large mixing bowl, add cocoa, salt, baking powder, and espresso powder. Stir to combine well.

Crack your eggs into a bowl and whisk. Then add this to the main mixture as well. 

Add the flour to the wet mixture and stir until you can no longer see any noticeable lumps of flour. Gently fold in your chocolate chips, and any other add-ins you desire (I often add pecans or walnuts)

Bake in the 350 F oven for approximately 35 minutes. The top of the brownies should be shiny. The edges will be cooked and if you inserted a fork or toothpick into the center of the brownies they should be slightly gooey. This will give you the soft, chocolately, gooey texture that is oh so good with brownies.  Enjoy warm with a big scoop of vanilla ice cream 🙂

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