One Pan Brownies Made with Whole Grains

Technically one pan + one graduated measuring cup, but you get the idea for these one pan brownies – minimal cleanup!

One Pan Whole Grain Brownies

Brownies forever hold a special place in heart. They’re perfect for weekend afternoons or evenings when you feel a chocolate craving coming on, so here’s a little something short and sweet: one pan brownies.

Aside from using a different assortment of whole grain flours (spelt + millet), these brownies are pretty straight forward and easy to make, and it’s pretty easy to gussy them up too (but only if you want to). 

A Brunch in Celebration of Worth Manifesto //

Whole Grain One Pan Brownies

Technically one pan + one graduated measuring cup, but you get the idea – minimal cleanup! I used a whole grain combination of spelt and millet flours. Millet has a golden, nutty, cornmeal like flavor, but if you don’t have it, try a fine cornmeal or double up on spelt flour. You don’t have to make these brownies fancy, but the instructions are included. 


1 cup neutral oil, such as avocado or peanut oil
2 1/2 cups coconut sugar
3/4 cup spelt flour
3/4 cup millet flour
1 cup raw cacao powder
1 teaspoon salt
4 large eggs
4 Tablespoons water
1 cup chocolate chips or chopped dark chocolate (optional)

Garnish (optional)

whipped cream (try homemade)
fresh berries such as raspberries
fresh mint 


Heat the oven and prepare a 9×13 glass baking pan. Arrange a rack in the middle of the oven and heat to 350°F. 

Pour the oil into the baking pan and gently swirl the oil around the pan and up the sides.

Add the sugar, flour, cocoa powder, and salt to the baking pan.

Crack the eggs into a graduated measuring cup or a small bowl. Add the water and whisk to combine, then pour the liquid directly into the brownie pan. Use a sturdy spatula or wooden spoon to mix the batter until completely wet, about 1 1/2 minutes of stirring. 

Stir in the chocolate chips (save a few to sprinkle on top), if using. Use the spatula to spread the batter in an even layer, being sure to work it into the corners of the pan.

Bake for 30-40 minutes. Bake until a knife inserted in the center comes out mostly clean. Cool the brownies on a cooling rack for 15 minutes before cutting. 

To Serve:

If you want to gussy up the brownies like the photo, use a small biscuit cutter to cut the brownies into mini cakes. Top with a dollop of whipped cream, a fresh berry and a sprig of mint. 

A Brunch in Celebration of Worth Manifesto //

More on Millet

Due to the spelt, these brownies are not gluten-free. However, millet is a gluten-free whole grain, and you can learn a lot more about how to use it both as a flour and as a grain in my cookbook, The Gluten-Free Grains Cookbook.


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