Whole Wheat Brownie Mix

For years I have struggled with trying to find a healthier alternative for brownies. Although this recipe doesn't yield the gooey, fudgy yumminess I love from a brownie, it does produce a pretty decent low-fat cake brownie that my kids enjoy as long as I either frost them or stir chocolate chips into the batter.

The recipe for this mix makes 3 batches of brownies. Making the mix can also be a great activity to do with your kids, because it involves getting your hands dirty, which kids always love!


Whole Wheat Brownies
(Yields 9 c. of mix. Can be stored in airtight container in the freezer for several months.)

3 c. sugar
3 c. whole wheat flour
1 1/2 c. baking cocoa
1 Tbsp. baking powder
1 1/2 tsp. salt
1 c. shortening

Additional ingredients per batch (3 c. mix):
2 eggs
1/4 c. water
1/2 c. semi-sweet chocolate chips (optional)


Mix dry ingredients in a large mixing bowl.









Add shortening.









Using your hands (or your kids' hands!) work the shortening into the dry mix. Although you can use a pastry cutter, I have found that I get the best results using my hands.









When the shortening is reduced to small bits in the mix and the mixture looks dry and crumbly again, your brownie mix is ready. Separate into thirds (about 3 cups each).










To make a batch of brownies, add eggs and water to dry mix. Stir until smooth. If mix is too thick, add applesauce (for low fat) or oil a spoonful at a time until mix is desired consistency.









Spread into a 11x7 or a 9x9 baking pan coated with cooking spray. Bake in a preheated oven at 350 degrees for about 25 minutes until brownies are done.