Although my guy and I are 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 game with them. Every year, they host a potluck party and invited a few couples to gather around the TV, 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 a new project for you (stay tuned—the big reveal will come soon!), 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 home so other people would eat 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 stuff! 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 cookies and cheesecake disappeared, but by the end of the night, everyone agreed: these Clean & Fudgy Dark Chocolate Frosted Brownies were by far their favorite. The treats were rich, fudgy, and extremely decadent, so not a single person guessed just how healthy they actually were!
The recipe starts with one of my favorite brownie bases. It’s clean-eating friendly, meaning it contains nothing processed or overly refined, so we’ll use maple syrup and white whole wheat flour instead of granulated sugar and all-purpose flour. White whole wheat flour contains the extra nutrients of regular whole wheat flour but has a more tender texture, which is ideal for these fudgy brownies. (And no, you can’t taste it or the maple syrup’s flavor—just chocolate!)
All of the chocolate flavor 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 moist and fudgy instead of cakey.
For ultra fudgy brownies, we’ll bake these low and slow at 300°F. This temperature allows the center to set without drying out the edges, but make sure to pull the brownies out of the oven when the center still looks glossy. They’ll continue to cook through in the pan as it cools.
The true star of the brownie show is this dark chocolate frosting. It’s like a cross between ganache and frosting, making it highly tempting to eat it straight from the bowl with a spoon! Three types of chocolate provide its decadent taste, while Greek yogurt makes it creamy and fudgy. I dare you not to lick the bowl!
By the time everyone left after the game, not a single crumb was left… And I’m not surprised at all!
| Clean & Fudgy Dark Chocolate Frosted Brownies | | Print |
- for the brownies
- ¾ c (90g) whole wheat or gluten-free* flour (measured correctly)
- ¾ c (60g) unsweetened cocoa powder (measured correctly)
- ¼ tsp (1g) baking powder
- ¼ tsp (1g) salt
- 2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
- 2 large eggs, room temperature
- 1 tsp (5mL) vanilla extract
- ½ c (120mL) maple syrup
- ¼ c (68g) plain nonfat Greek yogurt
- for the frosting
- ¼ c (56g) dark chocolate chips
- 2 tbsp (30mL) warm nonfat milk
- ¼ c (60g) plain nonfat Greek yogurt
- 2 tbsp (10g) unsweetened cocoa powder, sifted
- 2 tbsp (10g) dark cocoa powder (also called “Dutched”), sifted
- Preheat the oven to 300°F, and lightly 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 at 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.
Regular dark chocolate may be substituted for the dark chocolate chips.
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.
If you don’t have dark (“Dutched”) cocoa powder, then substitute regular in the frosting instead. The frosting won’t taste quite as dark.
{gluten-free, clean eating, low fat, low calorie}
More dark chocolate brownie recipes from other food bloggers…
♥ Dark Chocolate Espresso Trail Mix Brownies from Bake at 350
♥ Dark Chocolate Chocolate Chip Brownies from Will Cook for Smiles
♥ Dark Chocolate Peppermint Mocha Brownies from Girl Versus Dough
♥ Fudgy Raspberry Dark Chocolate Brownies from Host The Toast
Oh Amy, these brownies looks so fudgy and decadent. I would have filled my plate up with these instead of anything savory!
Thanks Jen! It was definitely tempting to do that… But then there wouldn’t be enough for anyone else. 😉
I would never in a million years have guessed these brownies were healthy – they look far too delicious and decadent! Can’t wait to try them 🙂
Thanks Nicola! I’m excited to hear what you think of them!
I can totally see why all the crumbs were gone from these brownies, they look so fudgy and delicious! Love all the healthier ingredients in here and the dark chocolate sounds perfect!
Thanks Kelly! Fudgy brownies have always been my family’s favorite, so they never last very long!
Brownies are my absolute favorite dessert, and healthy brownies? Well, that’s even better! This looks like a wonderful, easy recipe for sneakily healthy brownies! Don’t you love it when others can’t tell when you’ve served them a healthified dessert!?!
Thanks Mandie! Yes, it’s always so fun to see people’s reactions when they don’t realize something is healthier. That’s what makes this food blogger job so rewarding, isn’t it? 🙂
OI! You’ve got me drooling, and I’ve only just had breakfast! One of my college roommates introduced me to the idea of brownies with frosting… she always just made boxed mix with canned frosting, but it was still irresistible to me! Unsurprisingly, after one too many “one more bites” from the pan, they always left me with a horrid stomachache. I’m sure that these wouldn’t!
Thanks Andrea! We almost never had frosted brownies, from what I can recall. We were never patient enough to frost them — we just wanted to eat them all straight from the pan as quickly as possible! 😉
OH my goodness… these were AMAZING!! The frosting… so creamy! The brownies.. SO FUDGY! 10 out of 10 in my book! I will DEFINITELY be making them again! <3
I’m so glad you enjoyed them Andrea! 10/10 is high praise coming from a professional baker! 🙂
I was just reminiscing about how amazing these are… apparently I wasn’t the only one who thought so!!! Look at all these comments!! I’m making these again THIS WEEKEND!
I’m so glad you enjoyed the brownies Andrea!! The sprinkles on top were such a cute touch! 🙂
you think you could use honey instead of maple syrup? i just don’t have any and i am dying to trythese
Yes, that should work just fine Tiffany. I’m excited to hear what you think of the brownies!
I’m new to your blog and am enjoying it immensely. These sound delicious! I can’t wait to try them. Do you ever provide the nutritional information for your recipes?
I found the nutritional information
Thanks Janet! I include the Nutritional Information for almost every recipe beneath the recipe box. I’m glad you found it! 🙂
These look delicious – I like that they are made with cocoa instead of chocolate (might just be too much cocoa for my preference, though). Do you think you could make these vegan by using apple sauce instead of eggs (and substituting with oil and vegan yoghurt for the butter and greek yoghurt)?
Thanks Maria! I’m sure that oil and vegan yogurt would work, but I’m not sure about the applesauce. You may want to add an additional 1 tablespoon of oil if you try that substitution. I’d love to hear how they turn out!
You know a brownie is going to be good when you can tell how chewy and fudgy they are going to be just from the photo!
Aww thanks Brittany! That means a lot coming from you!
you need to bring these the next time we all get together! they look perfectly moist and fudgy, and don;t even get me started on that frosting
It’s a deal Heather! I’ll try for tomorrow, but if not, then I’ll definitely bring them to our next potluck! 🙂
Amy these look perfect! And they are healthy on top of it!! Genius. Can’t wait to hear what your secret is… 😉 I do the same thing with my parents. I am always bringing dessert just to get it out of my house or I will eat it all and that is not good. Pinned!
Thank you so much Cyndi; you’re so sweet! It’s a win-win when we bring dessert — we don’t have to eat it, and everyone else thinks we’re super nice. Little do they know they’re just helping us out! 😉
Do you think these lovely bites of heaven could be frozen? Before they’re frosted, of course!
Thanks,
Christine
Yes Christine, they can definitely be frozen! I hope you enjoy them!
Hello! These brownies look lovely and I’d love to try them, but I was wondering: I’m eating gluten free, but all I have right now is almond flour. Would the recipe still work with that?
I haven’t tried it myself Hope and can only vouch for the GF blend included in the Notes section, but pure almond flour could work. The brownies may be slightly denser, but as long as you like fudgy brownies, that shouldn’t be a problem! 🙂 I hope you enjoy the brownies!
I agree with the guests you served this to – A+! My husband loves ’em, too. He’s also a pretty big fan of that frosting – the combination of the chocolate, cocoa, and the ever-so-slight tartness from the Greek yogurt gives it a kind of “fruity” finish for the chocolate, which…chocolate and fruit are rarely a bad combination!
I’m so glad you and your husband enjoyed the brownies Erin! I must admit, I did sneak some of the frosting from the bowl with a spoon… 😉
I’m sorry, but I was very disappointed by these brownies. My husband and I made them for a healthy treat. Right after we tasted the batter, we could tell they were very bitter from the cocoa powder. We thought maybe the frosting would sweeten it up, but it had a very sour taste from the Greek yogurt. It was just not what we were expecting, especially for still having 1/2 cup of maple syrup in them. We even added some chocolate chips to the frosting.
I’m sorry Sarah; that must have been frustrating. The brownies are meant to taste similar to 72% dark chocolate, so if that’s too dark for your chocolate preferences, I could see how they would taste bitter. I really appreciate that you gave the brownies a try!
I love the idea of Greek yogurt in the frosting!
Thanks Briana!
Can’t wait to try these! Would make a perfect healthy Valentine’s Day dessert for a chocoholic!
Thank you so much! I hope you enjoy them!
Hey just wanted you to know I tried them with honey instead of maple syrup and they were fantastic. My husband even said he could he them and he doesn’t eat any healthy things. So great job. These are a keeper in my house.
I’m touched Tiffany — that’s quite a big compliment from your husband! I’m really glad you both enjoyed the brownies!
I made these Friday night for my boyfriend and I on Valentine’s Day and half the pan is already gone! 🙂 They’re so decadent, thank you Amy!!!!
You’re such a sweet girlfriend Marina, and I’m so glad you enjoyed the brownies! 🙂
Amy
Sorry for the delay in my response….
I made these on Feb 13 and allowed them to sit over night for our Valentine dessert. My Valentine is my greatest love, my 11 year old son !
I used a heart shaped cookie cutter to cut them out, drizzled a little caramel sauce with a bit of whipped cream and a few mini chocolate chips (why not !?) .
The brownies are amazing !!! We both loved everything about them… I especially like the fact I KNOW and can pronounce every single ingredient : )
Thanks so much !
I’m so glad you enjoyed the brownies Kimberly, and your son must think you’re the BEST mom in the world! I definitely would, if you did all that for me! Heart shapes, caramel, and chocolate chips… That sounds so dreamy!
I just made these brownies after making your carrot cake oatmeal cookies yesterday and they are incredible!! So dense and fudgy. I can’t stop going back to the fridge and cutting slivers off, and I’m having a hard time convincing my taste buds that they’re healthy! I think the whole lot will be gone by tomorrow – I’ll have to pick another of Amy’s delicious recipes to cook up.
I’m so glad you enjoyed both recipes Natalie! Brownies are one of my biggest weaknesses as well. I always try to “make the rows straight” and end up eating more slivers than I can count! 😉 I hope you like the recipe you try next too!
Hi!
Let me start by saying that I’ve been waiting for such a recipe for healthy frosting and not only is yours the one- but it’s incredible!!! So thank you thank you!
About the brownies, which the only thing I changed was using spelt flour instead of whole wheat, they were delicious as well! I probably should’ve kept them in the oven for a little more time but I’m guessing this is because of my oven so I’ll give this recipe a few more tests to find the right amount of baking time.
Thank you so very much! Please don’t stop blogging!
: ))
Thank you so much for your kind words about my blog and recipe Sue — they melted my heart! 🙂 I’m really glad you enjoyed the brownies, and I appreciate you mentioning that spelt flour works. I always enjoy hearing what modifications turn out for other people! I hope you’re able to figure out your oven so the next batch turns out even better!
Hi Amy!
I did try again 🙂
This time I replaced the butter with olive oil (sorry for changing another thing, it’s just that I try to make things as healthy as they can be without ruining the recipe) and added about 15 more minutes (it’s a new and narrow oven without turbo).
Almost the same taste (the cocoa powder’s taste was a bit stronger) and almost the exact amount of baking time 🙂
So once again- thank you so much!!!
I’m so glad these tweaks worked out for you too Sue! No need to apologize about changing the recipe — I’m really happy you were able to adapt it to your tastes and preferences. 🙂
I just stumbled upon this recipe today and I cant wait to try it. I was just wondering if I could add protein power to the mix?
I haven’t personally tried, but I think it should be possible. You’ll probably need to decrease the flour and/or increase the liquid ingredients (i.e. add a few tablespoons of milk). I’d love to hear what you try and how it turns out Brittany!
thank you so much for stating the weights – am from the UK so really find cups confusing (never sure I am getting the correct measurements) – cant wait to try these
My pleasure Paula! I really hope you enjoy the brownies!
I do clean eating for 5 days once a month to kick start my month with good habits. I was disappointed with this recipe. From the reviews and the way it was described I was expecting them to be almost as good as the unhealthy kind, but I just found them to be a little off and unappetizing. They came out really dry and dense on the outside and mushy, but still dense at the center of the pan. I usually like REALLY dark chocolate (like 80%) AND super fudgy brownies, but this was just too much cocoa powder. I really want to find some good clean desserts, so I will have to try a few other recipes on this site, but the clean brownies just weren’t my thing!
I’m sorry that the brownies didn’t turn out like you expected Eden; that must have been disappointing. If they were dry and dense, then it definitely sounds like there was too much cocoa powder. How did you measure it? Cocoa powder should be lightly spoon and leveled like with flour. (I describe more here.) I’ve found that when I use a measuring cup to directly scoop it from the container, I end up with 1.5 times as much, which would cause the issues that you saw. Hopefully that tip helps your brownies turn out much better next time!
OMG. I found this site on pinterest and now that I’m here I’m NEVER leaving. I just made these brownies and they are the brownies of my dreams. Healthy AND just as good as unhealthy brownies. I work at a restaurant that makes the most delicious brownies and I love brownies SO much I have eaten 4 of them in a week and they are about twice the size of regular brownies lol Now I can eat brownies and still eat clean and green!
That’s the sweetest compliment Whitney — thank you! I’m really glad you enjoyed these brownies so much, and I hope you like any recipes you try in the future too! 🙂
I made these with almond flour and they are amazing! The only thing is I had to leave them in the oven for a good forty minutes… Is this because of the almond flour? Thanks!
I’m glad you enjoyed the brownies Pam! I haven’t tried making these with purely almond flour, so that could be the reason why. 🙂
Hi,
am tempted to make these with almond flour also.
Pam, did you make any other adjustments to recipe or other subs?
Five stars!
Hi Amy, I made these today and followed the recipe to the T but when I put the frosting on and went to cut them up they were paper thin, they had cooked, risen but sunk back to nothing in the space of 8hrs, any advice would be great as its my 1st time baking and it has disheartened me, I’m living in the Uk xx
I’m so sorry the brownies didn’t turn out for your Summer; that must have been disappointing. Don’t give up on baking — I promise things will get better! 🙂 If the brownies had risen while baking yet sunk afterwards, that’s probably the biggest clue as to what was going on. The brownies really shouldn’t rise much, if at all, while baking because there’s so little baking powder in the batter. Did you use baking powder (not baking soda), and what kind of flour did you use? I know that self-rising flour is common in the UK, and it already includes baking powder. If you used that instead of plain all-purpose flour, that could have been the issue! Also, how was the taste of the brownies? That would be another indication of what could’ve gone wrong. I’d like to continue to work together to figure out what happened so your next batch turns out better!
Hi! I’m from Brazil and I found your site and instagram and just loved the recipies!! Thanks for shere them with us. So I have a question, in here we dont have maple syrup.. so i want to know if i can change for honey or brown sugar. Thank you and have a great week!
Thanks for stopping by from Instagram, Mayara! Yes, honey will work in place of the pure maple syrup just fine. If you want to substitute brown sugar, then use ½ cup plus ¼ cup of milk (any type will work). I hope you enjoy the brownies!
Hi! Thank you for all of your creative, nutritious dessert recipes 🙂 they are a joy to read! I loved these brownies- they are dark and rich and one little square is the perfect size. We added peanut butter chips, which made them even more decadent!
The frosting, however, I didn’t seem to get right. I followed the instructions and it came out very liquidy and does not appear to want to set. Did you set your frosting in the fridge?
Thanks!
I’m so glad you enjoyed the brownies Meredith! Peanut butter chips sound like a lovely addition. 🙂 No, I didn’t place my frosting in the fridge before spreading it on the brownies, but that would certainly help your liquidy frosting set. Not all Greek yogurts are the same, and some are thicker than others. What brand did you use? I’m guessing it wasn’t as thick, which would have caused the issue that you saw.
I made these brownies for the first time yesterday and they turned out great! Being as impatient as I am, I didn’t wait for 8 hours before frosting but they still turned out really fudgey. It’s the best brownie recipe I’ve ever tried – thank you!
I’m so glad you enjoyed the brownies Louise! That means a lot to me that you say it’s the best brownie recipe you’ve ever tried — thank you! 🙂
I want to only make a half batch because i am only making them for me and wont be able to finish them before they go bad. What size of pan could i cook them in?
Would you be opposed to freezing the “extras” Abbie? That would definitely be easier than trying to modify the recipe and change the pan size, and these brownies freeze really well! (I’ve even eaten them straight out of the freezer!) Otherwise, you can try baking a half batch in an 8×4″ loaf pan, but I can’t guarantee how that will turn out. I hope you enjoy the brownies! 🙂
Hi Amy, looking at making the brownies but want to know if they freeze well?? Thanks K
Yes, they freeze really well! I can’t wait to hear what you think of the brownies Kelly! 🙂
Just put these in the oven. They were quite difficult to spread out so I feel something may have gone wrong already??? Will let you know
The batter should be very thick and require a little more effort to spread! It’s almost like really, really wet cookie dough. I can’t wait to hear how the brownies turned out for you! 🙂
Do you think I could bake these in an 8 inch round pan instead of square? or perhaps a 9 inch?
I’d recommend a 9″-round pan Kara! It has approximately the same volume as an 8″-square one, so the baking time should remain about the same. I’d love to hear what you think of the brownies!
I’m obsessed with all your recipes! Amazing job and thank you for all you do!!!
I’m wondering if I could sub coconut sugar or stevia for the maple sugar or honey? Any suggestions?
Thank tou!! 😊
You’re so sweet Aimee — thank you SO much for your kind words about my blog! (And you’re absolutely adorable with how you typed your name! 🙂 ) Yes, you could definitely substitute honey, coconut sugar, or stevia! The honey would be a straight 1-for-1 substitution (so just use the same amount). If using coconut sugar, add ½ cup of that plus ¼ milk (any type of milk will do). The stevia substitution will depend on the type that you use. If you use either this vanilla creme stevia or stevia powder, then add the equivalent of just over ½ cup of sugar as well as ½ cup of milk. I’id love to hear what you end up trying and how it turns out for you!
OMGG!! SOOO GOOD! I was wondering can i leave this out over night or it need to be one fridge?
I’m so glad you enjoyed the brownies Laura! Because of the yogurt in the frosting, I highly recommend storing the brownies in the refrigerator. 🙂
You’re amazing and I’m so so glad I found you. I’ve done several of your recipes so far and they all amaze me. This one’s my absolute favorite, I’ve made it twice already in less than a week. I just ate one of these brownies with Halo Top’s vanilla ice cream (240 calories in an entire pint!) and oh my god. Honestly better than any brownie sundae I’ve ever had. 🙂
Also, for anyone having trouble with the tartness of the frosting, i recommend using 2 tbsp greek yogurt and then 2 tbsp of honey to make up for the missing yogurt. I did this the second time and the texture still came out perfectly.
I’m so glad you’re enjoying the recipes Irene, and that means SO much to me that you’ve made these brownies twice in such a short period of time. I’m truly touched! 🙂 I love the sound of your brownie sundae with Halo Top’s ice cream (I still have yet to try their ice cream, but I’ve been meaning to for ages!), and thanks for sharing your tip about honey in the frosting! I always love to hear what recipe tweaks work.
I am not sure why everyone says these are the best brownies. They were the worst brownies I have ever tasted. They were thin, bitter, and just not edible. I had to throw the whole thing out. I normally really like your recipes and always have success, but not this time!
That sounds really disappointing Myrna. I’d like to work together to figure out what happened so your brownies turn out correctly next time! If they were thin, there could be two potential causes. The first would be using the wrong pan size. Did you substitute a 9″-square pan, rather than the 8″-square one that the recipe called for? The other reason would be that your baking powder was no longer fresh and active. When was the last time you bought new baking powder? As for the bitter taste, that’s usually a result of too much cocoa powder. How did you measure it? Did you scoop it directly from the container with the measuring spoon? We’ll solve these issues so your next batch of brownies turn out perfectly rich and fudgy! 🙂
Hi Amy,
I made the brownie yesterday. I forgot to put in vanilla and subsitituted maple for honey. It taste amazing! I’d make it again.
Thanks Amy for sharing this.
I’m so glad you enjoyed the brownies Carmen! That means a lot to me that you’d make them again! 🙂
Can you increase the recipe for a 9×13 pan? 8×8 is small for a party.
Yes, you can definitely double the recipe to serve more for a party Ava! I’m not sure how a 9×13″ pan will affect the baking time, so my best suggestion would be to bake two 8″-square pans side by side so the baking time doesn’t increase by much, if at all. 🙂 I can’t wait to hear what you think of the brownies!
For making a handful of mistakes, they turned out okay. I forgot to double the yogurt, over mixed the batter, and used the 9×13 pan which was too big. They were thin and a little dry but not bad. My husband and I still enjoyed them. The kids didn’t really like them, too dry and dark for them, but the icing was a hit. They are better today after soaking up some moisture from the icing. Since they weren’t a complete failure even with those problems, I will probably try them again at some point in the 8×8 pan.
I’m glad everyone enjoyed the frosting! The yogurt will make a huge difference in keeping the brownies moist and fudgy (and the missing yogurt would also factor into why the 9×13″ pan was too big). Also, when mixing up the batter, did you use an electric mixer (either a hand-held one or a stand one)? The batter is meant to be mixed together with a whisk (where instructed) and a fork (for everything else), so if you use those two things instead of a mixer, that should prevent the batter from being over-mixed next time. 🙂 I can’t wait to hear how the original recipe turns out for you in the 8″-square pan Ava!
AMy, Can you please come up with some recipes for these goodies without sugar? Preferably with Stevia?
I really appreciate your interest in my recipes Marilyn! I actually have plenty of recipes that use stevia; you can find them here. In the future, the best way to find a specific recipe is to click on the “Recipes” tab at the top of my blog or use the Search Bar (located on the right side, if you’re viewing on a computer, or the bottom of my blog, if you’re viewing on a mobile device). 🙂 I can’t wait to hear what you try next!
Made these the other day, they come out as very dark chocolate-y, the Fiance loved them and took them to the office where they were demolished. They were a bit to dark for me -but truly can’t fault the recipe, super easy, accessible ingredients and much health-ier than a regular brownie. Thank you 🙂
I’m so glad your fiancé and his coworkers enjoyed the brownies! That means a lot to me! 🙂
The texture of these brownies just steal the heart. I saw your recipes on http://blog.healthalliance.org/ and followed your blog from there. I am up to try this brownie recipe tonight.
Cheers!!
I can’t wait to hear what you think of these brownies Sonia! 🙂
Hi Amy, who would have thought of stringing together clean with chocolate fudge brownies? Not me! I was a bit skeptical when I read this post and recipe, but given your PERFECT track record, I just had to make ’em! Well Amy, these are damn good!!!!! Yet another perfect recipe. Moist, chocolatey, decadent and easy to make. Guilt free indulgence! Thank you! <3
Awwww Carmelina, you ALWAYS make my day with your sweet comments!! They make my heart so happy — you’re such a sweetheart and a true gem! ♡ I’m so glad you enjoyed these brownies!
Can I use coconut yogurt as my grandson can’t have dairy
Yes! I can’t wait to hear what you and your grandson think of these brownies Rita! 🙂
Hi Amy! These brownies look absolutely amazing. I typically try to avoid dairy (it breaks my skin out like crazy!), and was wondering if it’s OK to substitute the Greek yogurt with a vegan yogurt instead. Do you have any recommendations as to the type of yogurt (coconut-based, soy-based, nut-based, etc)? Or should it just be thick in consistency? Thank you so much!
Yes, any non-dairy yogurt will work! 🙂 I can’t wait to hear what you think of these brownies Crystal!
I made these tonight and topped them with fresh cherries instead of the frosting. Even my 2yr old devoured them!
I’m so glad you and your family enjoyed these brownies Christie! 🙂
we were excited to try these. but didn’t read the reviews. they were not good. we followed the recipe pretty closely; but added sugar to the frosting as it was bitter on tasting. we’d already tasted the brownie batter and found it pretty unsweet as well so we were hoping the frosting would help, esp with some added sugar. however, even the addition of sugar to the frosting didn’t save these brownies. my husband tried one and exclaimed “wow! that’s alarming”. we tossed them. we’ll try something else from your site, as we are pretty healthy eaters…
I really appreciate your interest in my recipe Lela! How did you measure the cocoa powder? Did you scoop it directly from the container with your measuring cups?