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Preheat your oven to 350° F and line an 8 x 8 inch baking pan with parchment paper.
Place all of the ingredients except the dark chocolate chunks into a food processor and blend until very smooth. You may need to stop and scrape down the sides to make sure you get everything mixed in.
Add the chocolate chunk chips and pulse about 3 more times, just to get them mixed into the batter. Pour the batter into your prepared baking dish and spread it out with a spatula to even everything out.
Bake for 18-20 minutes. You’ll know they're done when a toothpick comes out clean from the middle of the pan.
Let the brownies cool in the pan. Once cool, lift them out by the parchment, remove the parchment paper, and cut into squares. We like to top them with a sprinkle of powdered sugar to make them pretty, but you can skip this.
Store in an airtight container in the fridge for up to a week.
For the white whole wheat flour, don’t be afraid of the word “white.” White whole wheat flour is a true whole grain flour and is every bit as nutritious as whole wheat flour because it contains the nutrient rich germ and the fiber rich bran. It’s called “white” because it comes from a different wheat variety that is lighter in color than regular whole wheat. It also has a milder flavor and is good for baking because it keeps things fluffy.
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