Healthy Chocolate Frosted Fudgy Brownies

 
Although we’re the proud new owners of a pretty awesome TV, we don’t actually have cable. As a big baseball fan (it’s practically the only thing I watch!), I figured that wouldn’t bother me until April… Until I remembered the Super Bowl.  

Instead of missing out on all of the commercials and game plays, I drove down to visit my parents and watch the Super Bowl with them. Every year, they host a potluck and invite their friends, and when I found out that 12 other people would be attending, I immediately devised a sneaky, ulterior-motive plan.

I’ve been working on testing recipes for my cookbook, which means that my countertops are always overflowing with baked goodies (and my freezer constantly threatens to burst open for the same reason). Hence my brilliant idea: take all of those treats to the party so other people would eat and review them for me!
 

 
I set out at least 10 different baked goodies on my parents’ kitchen counter and prayed that nobody else would bring dessert. Thankfully, everyone stuck with savory sides! At halftime, they began loading their plates with all of the potluck dishes, and as the seconds ticked by in the third quarter, they slowly started trickling back into the kitchen for the sweets.

I watched excitedly as the plates of these cookies and this cheesecake (← it’s in my cookbook!) disappeared, but by the end of the night, everyone agreed: these healthy chocolate frosted fudgy brownies were their favorite — by far! They’re rich, fudgy, and extremely decadent…

So not a single person guessed how healthy they actually are!
 

KEY INGREDIENTS TO MAKE HEALTHY BROWNIES WITH CHOCOLATE FROSTING

Let’s talk about what you’ll need to make these healthy brownies with chocolate frosting! I’m guessing that you already have common staples like baking powder, vanilla, and salt… So we’ll stick with the more interesting and important ones!

Flour. To make these fudgy brownies healthier, I opted for white whole wheat flour. No, I haven’t entirely lost my marbles… (At least not yet!) Such a thing does exist — and it’s not just a combination of white (aka all-purpose) flour and regular whole wheat flour!

Here in the US, red wheat is the most common variety of wheat grown by farmers. This is what’s used to make regular whole wheat flour. In comparison, white wheat is lighter in color, taste, and texture. As I’m sure you can guess, white wheat is used to make white whole wheat flour! It has a milder taste and softer texture than regular whole wheat flour, but it still has the same health benefits (like extra fiber and micronutrients).

It’s the best of all worlds — or what I call a win-win!

Tip: If you’d like to make your healthy chocolate frosted brownies gluten-free, then see the Notes section of the recipe. I’ve shared my top recommendations there!

Cocoa powder. All of the chocolate flavor in the batter comes from cocoa powder, so these brownies are about as easy to make as a box mix! The key to really dark, rich brownies is to use about as much cocoa powder as flour. This little trick also helps keep them really moist and supremely fudgy, instead of cakey!

To make the brownie batter, you’ll need regular unsweetened cocoa powder. It’s also called “natural” cocoa powder or “natural unsweetened” cocoa powder, and it’s a light tan color with a really rich and strong flavor. (It’s the kind I use most often in my baking recipes!)

For the frosting, you’ll need regular unsweetened cocoa powder and dark cocoa powder (also called “Dutched” or “special dark” cocoa powder). Compared to the first variety, dark cocoa powder is darker in color — which is where its name comes from! — but much milder, mellower, and muted in flavor.

Hint: This difference in appearance and taste is a result of the cocoa’s treatment process, which makes dark cocoa powder less acidic than regular unsweetened cocoa powder. (I’ve talked a lot more about it here!) Because they have different acidity levels, they produce different tastes and textures when used inside of the brownie batter, so I don’t recommend substituting dark cocoa powder inside of these brownies. It’ll change their flavor and consistency!
 

 
Butter (or oil!). Unsalted butter and coconut oil work equally well to make these fudgy brownies. Just about any neutral-tasting oil will too, as well as stick-style vegan butter (I like this one and this one), so feel free to use whatever you normally keep in your kitchen!

Unlike many traditional brownie recipes that call for a full stick or two, you only need 2 tablespoons to make this batter — and none for the frosting! That really helps keep your healthy chocolate frosted brownies low calorie and low fat. Yet they still have a really moist and chewy fudge-like consistency, and we’ll cover why that is momentarily!

Sweetener. To keep these healthy brownies clean eating friendly, you’ll use pure maple syrup to sweeten the batter. Remember, that’s the kind that comes directly from maple trees! It’s often sold in thin glass bottles or squat plastic jugs (like this), and there should only be one ingredient on the label: pure maple syrup.

Tip: I don’t recommend substituting sugar-free maple syrup. It’s generally water-based, and that tends to make these brownies more cakey and bread-like.

Greek yogurt. Here it is… The secret ingredient that helps make your brownies so fudgy! Greek yogurt adds the same moisture to the batter as extra butter but for a fraction of the calories. It also gives your brownies a protein boost!

But it doesn’t stop there… You’ll use Greek yogurt as the base of your healthy chocolate frosting too! It creates a beautifully thick and creamy ganache-like consistency — without any heavy cream. This frosting is a bit fudgy too! (I’ve also used Greek yogurt to make lots of other frosting flavors. It’s so versatile!)

Tip: I use FAGE plain nonfat Greek yogurt the most. Because it has an incredibly thick consistency and less of a yogurt “tang” than other brands, I’ve found it yields the best frosting flavor and texture.

Chocolate chips. One more chocolate component for the frosting! To achieve an extra rich flavor and that silky smooth ganache-like consistency, you’ll stir melted dark chocolate chips into the mix too.
 

HOW TO MAKE THE BEST CHOCOLATE FROSTED BROWNIES

Now that you’ve gathered those ingredients, let’s cover how to make the best chocolate frosted brownies! This recipe is easy and straightforward — I promise! — and I also have some tips to ensure your brownies turn out perfectly.

Measure correctly. I know… I sound like a broken record with how often I repeat myself, but the way you measure ingredients can make or break a recipe. So yes, I’m going to say this yet again!

Make sure you measure your ingredients the right way, using this method or a kitchen scale. It’s especially important for the flour and cocoa powder! Too much of either one will dry out your batter and make your brownies cakey or bread-like. Too much cocoa powder will also make them taste bitter, rather than rich and chocolaty.

Use the correct pan size. This recipe calls for an 8”-square pan, not a 9”-square one! There isn’t enough batter to properly fill a 9”-square pan.

Some square pans have sloped sides, so their top edges are larger than their bottom ones. Before beginning, measure the top rim of your pan. If it’s 9” across, your square pan is too big for this recipe — even if the bottom is less than 9” and closer to 8” instead! You need a square pan that’s 8” across the top.

Bake low and slow. For ultra fudgy brownies, you’ll bake them at 300°F. This is lower than many other recipes that call for 350°F, but I found that this temperature allows the center to set without drying out the edges.

Don’t overbake. Your brownies are ready to come out of the oven when the edges look set but the center still appears glossy and underdone. I know — it seems counterintuitive! But the residual heat from the pan will continue to cook the center all the way through while you let the brownies cool on the counter.

Tip: If the edges of the brownies pull away from the edges of the pan within 10 minutes of removing them from the oven, then you’ve baked them long enough!

Cool + rest. I’m going to be a huge stickler about this… You must let your brownies cool completely to room temperature and rest for 8+ hours before eating them. They turn fudgier the longer they sit! If you cut into them sooner, they’ll be more cake-like. Yet if you summon up the patience to wait, they’ll be ultra fudgy and moist with a true fudge-like texture.

Frost + enjoy. Make the frosting, slather it across the top, slice the brownies into squares, and… Savor every single bite!
 

FAQS ABOUT HEALTHY CHOCOLATE FROSTED BROWNIES

Are these healthy chocolate frosted brownies gluten-free, clean eating, low fat, or low calorie?
Yes — to everything! As written, these brownies are naturally clean eating, low fat, and low calorie (compared to more traditional recipes!). I also shared how to make them gluten-free in the Notes section of the recipe.

Can I substitute a different flour?
You sure can! Whole wheat pastry flour, regular whole wheat pastry flour, and all-purpose flour all work really well. Oat flour (gluten-free, if needed!) will also work, but be extra careful when measuring it because it tends to be more absorbent than wheat-based flours.

What’s the best cocoa powder to use?
It depends! In the brownie batter, regular unsweetened cocoa powder (also called “natural unsweetened”) is best. I generally use Hershey’s because it’s easy to find and readily available at most stores in the US.

In the frosting, I like to use a combination of regular unsweetened cocoa powder and dark cocoa powder (also called “Dutched” or “special dark”) to achieve a beautifully rich and full flavor. I typically use Hershey’s special dark the most because it’s easy to find in stores, just like their regular unsweetened.

However, if you only have room for one type in your pantry, make it regular unsweetened cocoa powder! In both the batter and the frosting, you’ll achieve a better flavor by using all regular unsweetened cocoa powder (rather than all dark cocoa powder).

Can I use a different oil?
Absolutely! Just about any neutral-tasting oil will work in place of the unsalted butter or coconut oil. (Stick-style vegan butter does too! I like this one and this one.)

I don’t have pure maple syrup. What can I use instead?
Honey and agave are the two best alternatives!

Can I substitute something else for the chocolate chips?
Yes again! Chopped regular dark chocolate bars are the best alternative. (I love Ghirardelli and Lindt!) You can also substitute semisweet chocolate chips, but the frosting won’t taste quite as rich.

I’m impatient and don’t want to wait that long to frost and eat my brownies. Is there something I can do to speed up the process?
I totally get it! Once the pan is cool enough to touch with your bare hands, you can pop it in the fridge to speed up the chilling process.

My brownies turned out cakey or dry, not moist and fudgy. Why is that?
There are a few common culprits. The first is improperly measuring the ingredients and accidentally adding too much flour or cocoa powder (or both!). The second is overbaking the brownies. The third is cutting into them too soon. See the “Measure correctly,” “Don’t overbake,” and “Cool + rest” headers in the “How to Make the Best Chocolate Frosted Brownies” section above for more information about both!

Also, make sure you’re using pure maple syrup, not sugar-free! (See the “Sweetener” header in the “Key Ingredients to Make Healthy Brownies with Chocolate Frosting” section above for more info.)

What’s the best way to store these chocolate frosted brownies? And long long will they keep?
Store any leftover brownies in an airtight container in the refrigerator. They should keep for at least three or four days — if not closer to a week!
 

 
By the time everyone left after the game, not a single crumb was left… Which was the best kind of compliment! 😉 And when you make your own, would you mind leaving a comment and rating the recipe? (You can also snap a picture and share it with me on Facebook!) I’d love to hear what you think of these healthy chocolate frosted fudgy brownies!

Healthy Chocolate Frosted Fudgy Brownies

© Amy's Healthy Baking

Yields: 16 brownies

These dark chocolate brownies are the epitome of decadence. They’re extremely rich and perfect for chocoholics! They’ll stay fresh if stored in an airtight container in the refrigerator for at least three days (if not more!).

4.08 from 28 votes

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Ingredients 

FOR THE BROWNIES

• ¾ cup (90g) white whole wheat flour or gluten-free* flour (measured like this)
• ¾ cup (60g) unsweetened cocoa powder (measured like this)
• ¼ tsp baking powder
• ¼ tsp salt
• 2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ½ cup (120mL) pure maple syrup
• ¼ cup (60g) plain nonfat Greek yogurt

FOR THE FROSTING

• ¼ cup (56g) dark chocolate chips
• 2 tbsp (30mL) warm nonfat milk
• ¼ cup (60g) plain nonfat Greek yogurt (see Notes!)
• 2 tbsp (10g) unsweetened cocoa powder (measured like this + sifted)
• 2 tbsp (10g) dark cocoa powder (measured like this + sifted)

Instructions

• Preheat the oven to 300°F, and coat an 8”-square baking pan with nonstick cooking spray.
• To prepare the brownies, whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the butter, eggs, and vanilla. Add in the maple syrup and Greek yogurt, and stir until no large lumps remain. Mix in the flour mixture, stirring just until incorporated.
• Spread the batter into the prepared pan. Bake at 300°F for 15-19 minutes (15 minutes yields the fudgiest brownies; 19 minutes yields slightly cakier brownies). Cool completely to room temperature in the pan, and let the brownies sit for at least 8 hours after they've reached room temperature for the fudgiest texture before frosting.
• To prepare the frosting, add the chocolate chips to a microwave-safe bowl. Microwave on HIGH for 20 seconds. Stir and microwave for another 20 seconds. Stir for at least 1 minute, or until the chocolate chips are completely melted. (If necessary, return the bowl to the microwave for an additional 5-10 seconds). Add in the milk, Greek yogurt, and two cocoa powders, and stir until smooth. Spread on top of the cooled brownies, and slice into squares.

Notes

IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It's really important to measure the flour and cocoa powder correctly, using this method or a kitchen scale. (← That’s the one I own!) Too much flour and cocoa powder in the brownie batter will make your brownies dry and crumbly, rather than chewy and fudgy. Too much cocoa powder will also make your brownies taste bitter, rather than rich and chocolaty.

 

IMPORTANT COCOA POWDER NOTES – READ BEFORE BEGINNING: Dark cocoa powder is also called "special dark" cocoa powder and "Dutched" cocoa powder.

 

It's really important to use regular unsweetened cocoa powder (like this) in the brownie batter. I do not recommend substituting dark cocoa powder (like this). This is because unsweetened cocoa powder and dark cocoa powder have different acidity levels, which will affect the taste and texture of your brownies.

 

However, you may substitute regular unsweetened cocoa powder for the dark ("Dutched") cocoa powder in the frosting. (Because the frosting isn't baked, it won't affect the texture, and the taste will still be nice and rich!)

 

IMPORTANT BAKING NOTES – READ BEFORE BEGINNING: The brownies are ready to come out of the oven when the edges look firm but the center still looks glossy and underdone! The heat from the pan continues to cook the center while they cool. If the edges of the brownies pull away from the edges of your baking pan within 10 minutes of pulling them out of the oven, then you’ve baked them for long enough!

 

If you’re too impatient to wait for 8 hours once your brownies are at room temperature, then you can stick the pan in the refrigerator for 1-2 hours after they’ve reached room temperature to speed up the process. (The brownies turn fudgier the longer they're allowed to rest. If you cut into them sooner, they'll be more cakey than fugdy.)

 

IMPORTANT FROSTING NOTE – READ  BEFORE BEGINNING: It’s important to sift the cocoa powders in the frosted because they tend to clump. Sifting will make it much easier to stir the frosting until it’s smooth.

 

FLOUR ALTERNATIVES: Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour. Oat flour (gluten-free, if necessary!) may be substituted as well, but be extremely careful when measuring it!

 

SWEETENER ALTERNATIVES: Honey or agave may be substituted for the pure maple syrup.

 

GREEK YOGURT NOTE: I’ve found that FAGE plain nonfat Greek yogurt works the best when making frosting because it’s thicker than many other brands, which really helps with the frosting’s consistency. (It also has less of a yogurt “tang” to its flavor!)

 

MILK ALTERNATIVES: Any milk may be substituted for the nonfat milk.

 

CHOCOLATE CHIPS ALTERNATIVE: Regular dark chocolate may be substituted for the dark chocolate chips. (I love Ghirardelli and Lindt!)

 

GLUTEN-FREE OPTION: For the gluten-free flour, use as follows: ½ cup (60g) millet flour, 2 tablespoons (15g) brown rice flour, 2 tablespoons (15g) tapioca flour, and ½ teaspoon xanthan gum. Many store-bought gluten-free flour blends (I like this one from Bob's Red Mill) will also work, if measured like this.

 

HOW TO STORE: Store leftover brownies in an airtight container in the refrigerator. They should keep for at least three days, if not longer.

 

{gluten-free, clean eating, low fat}

DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.

View Nutrition Information + Weight Watchers Points
 
 
You may also like Amy’s other recipes…
♡  Fudgy Brownies with Peanut Butter Frosting
♡  Fudgy Brownies with Raspberry Frosting
♡  Peppermint Drizzled Chocolate Fudge Brownies
♡  Fudgy Chocolate Chip Cookie Dough Brownies
♡  One-Bowl Chocolate Chunk Brownies
♡  Fudgy Salted Caramel Brownies
♡  …and the rest of Amy’s healthy brownie recipes!