According to King Arthur and The Kitchn, you can substitute 1:1 when baking things like brownies or cc cookies. It is a little denser, so you could remove 1 TBS if you want to. You can also sift it after you measure it. If you go by weight, sift whenever you'd like. Brownies are quite forgiving.
You're welcome. I make those brownies quite often. Love them. Don't expect the sugar, cocoa and butter to become smooth. Doesn't happen. It smooths out after the eggs are added..
I have made this twice before, and I try to use whole wheat instead of all purpose, but not with this one. Wasn't sure what my measurements would be or if this would turn out as good as the original recipe. I'm going to try now, thanks again. :)
I substitute white whole wheat flour in cookies all the time. You might want to use just slightly less whole wheat than you do white flour, as the whole wheat seems to make a stiffer batter. In my experience, most people don't even notice that the cookies are whole wheat
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