I don’t know what the future holds but I know there will be brownies.

It’s been over four months since we last had people over, which was the last time I made brownies. That’s four months quarantine with my sweet husband, filled with mixed emotions and lots of delicious food: adventurous new recipes, old stand-by’s, Filipino comfort food, delivery from our favorite restaurants, multiple pints of ice cream, different kinds of cake. But no brownies. Until now.

And let me tell you: these brownies are the best I’ve made in years. And I have made a lot of brownies. These Whole Wheat Fudge Brownies are intensely fudgy, with deep chocolate flavor, just the right amount of chew (no cakey brownies here) and remind me of the brownies from my favorite bakery.
I only slightly tweaked my go-to brownie recipe: added a bit more sugar, used extra large eggs, and swapped whole wheat all purpose flour for regular all purpose flour. I used flour from One Mighty Mill, a local company in Lynn, Massachusetts that makes fresh-milled, nutritious flour by stone-milling grains the old-fashioned way. I’ve never heard of “farm-to-table” flour before and I loved learning more about their story. I also used to be wary of using whole wheat flour in baked goods, but maybe I’ve just never found the right type of flour until I tried One Mighty Mill. (This is not a sponsored post, I’m just sharing something I love!)

I made these...