Healthy Sugar-Free Fudgy Brownies

 
About once a month, my grandma invites her best friend over for a movie night. They typically gravitate towards older classics, and they nibble on pizza and popcorn while enjoying the films in Grandma’s living room.  

The ladies welcomed me to join them for their most recent movie night, so that Sunday evening, I headed over to watch “The Shop Around the Corner,” a black and white film that came out in 1940. (“You’ve Got Mail” is a modern-day take on it!)
 

 
We enjoyed the cute romance with its old-fashioned snail mail letters and naïve innocence, and once it ended, Grandma’s friend mentioned that she brought chocolate cake from a local bakery. She cut us each a thick slice to slowly savor as we chatted before departing for the night.

My eyes lit up as she presented me with my plate… The cake had a generous layer of smooth, rich, fudgy chocolate frosting — more like ganache than buttercream — my all-time favorite kind! And the sides were even decorated with rosettes of the same frosting. Pure chocolate heaven!
 

 
Yet I purposely refrained from asking for directions to the bakery… If I knew its location, I’d be much too tempted to dart over on a weekly basis for a chocolate fix! So this week, I baked a batch of these super easy healthy sugar-free brownies to satisfy my dark chocolate cravings instead. They literally taste like a cross between fudge and brownies!

I even thought ahead and popped half of them in the freezer to save for future chocolate fixes! I can’t be the only one who thinks chocolate should be its own food group… 😉
 

KEY INGREDIENTS TO MAKE HEALTHY SUGAR-FREE BROWNIES

Let’s go over what you’ll need to make these healthy sugar-free brownies! I’m assuming you have common baking staples like vanilla extract and salt, so we’ll mainly cover the key ingredients required for this recipe.

Flour. To make these sugar-free brownies, you’ll start with white whole wheat flour White whole wheat flour sounds a bit strange, doesn’t it? Almost like a blend of white (aka all-purpose) flour and whole wheat flour? But it’s not — and I promise it’s actually healthy!

Here in the US, white whole wheat flour is made from a special type of soft white wheat (hence the name!), whereas regular whole wheat flour comes from a heartier variety of red wheat. White wheat has a lighter taste and texture, similar to all-purpose flour, but the same exact health benefits as regular whole wheat flour. That makes it perfect for these sugar-free brownies and lets their fudgy texture shine!

Hint: It’s like the difference between red and green grapes. Noticeably different appearance, slightly different taste, but the same health benefits!

Unsweetened cocoa powder. You’ll need regular unsweetened cocoa powder to make these brownies. You’ll use equal amounts of flour and cocoa powder, so your sugar-free brownies will taste really decadent, even without any melted chocolate!

Tip: Don’t substitute Dutched or special dark cocoa powder! These have different acidity levels, which can change the texture of your brownies. They also have a more muted flavor, so your brownies won’t taste as rich or chocolaty if made with either of these. Stick with regular unsweetened cocoa powder for the best results!

Unsalted butter or coconut oil. Instead of a stick or two of butter found in many traditional brownie recipes, you only need 1 tablespoon to make these. That really helps keep your sugar-free brownies low calorie and low fat!

Egg whites. The egg whites act like glue and hold the other ingredients together. They also add a protein boost!
 

 
Sweetener. Instead of sugar, you’ll sweeten your brownies with liquid stevia. Stevia is a plant-based, sugar-free, no-calorie sweetener that contains nothing artificial or refined (aka it’s clean-eating friendly!). It’s very concentrated, so a little goes a long way!

This is the kind I use because I love its sweet flavor and don’t notice any aftertaste, like with some other stevia products. You can find it at many health-oriented grocery stores, but I generally buy mine online here because that’s the cheapest price I’ve found. (And you’ll use it in all of these recipes of mine, too!)

Hint: Many stevia brands and products have different sweetness levels, so they’re not necessarily 1-for-1 substitutes for each other. For the best flavor and texture, I highly recommend using the same one that I do!

Greek yogurt. It’s one of my favorite healthy baking ingredients! In this recipe, Greek yogurt creates an extra fudgy texture. It adds the same moisture to the batter as extra butter or oil — but for a fraction of the calories. It also gives your brownies a protein boost!

Milk. Because liquid stevia is so concentrated, you’ll add a bit more milk than you’d usually find in more traditional brownie recipes to achieve the correct batter consistency. Almost any type will work, so you’re welcome to use whatever you already have in your fridge! I typically reach for nonfat milk and unsweetened vanilla almond milk the most, and both perform equally well.
 

HOW TO MAKE HEALTHY SUGAR-FREE BROWNIES

Time to quickly talk about how to make the best sugar-free brownies! Like I promised earlier, this recipe is easy and straightforward. I also have some tips to ensure your brownies turn out perfectly chocolaty, moist, and fudgy!

Use the correct pan. I specifically developed this recipe for an 8”-square pan. Pan sizes are determined by their top edges, not the bottom ones, so measure your pan before you begin! It needs to be 8” per side across the top rim.

Some square pans have sloped sides, so their tops are 9” across while their bottoms are closer to 8½”. That’s still a 9”-square pan and too big for this recipe! There isn’t enough batter to properly fill it, so your brownies would turn out very thin and be prone to overbaking.

Tip: If you don’t have an 8”-square pan, then substitute a 9”-round pan. These have very similar surface areas (64 in² and 63.6 in², respectively), so your brownies will bake the same and turn out just as thick.

Measure correctly. This is extremely important! For the flour and cocoa powder, measure them using this method or a kitchen scale. (← That’s the one I own!)

Do not scoop either one directly from its container with your measuring cups! This can result in adding 1 ½ times as much as called for in the recipe. Too much of either ingredient will dry out the batter and make your brownies cakey, rather than moist and fudgy. Too much cocoa powder will also make them taste bitter, instead of rich and dark chocolaty.

So for the best taste and texture, take those few extra moments to measure correctly. I promise these sugar-free brownies are worth it!
 

 
Mix by hand. Leave your stand mixer and hand-held mixer alone! These tend to overmix low-fat and sugar-free batters, like this one. Overmixing often yields a tough, gummy, or rubbery texture… Rather than the moist, soft, and fudgy brownies that we want.

Instead, use a whisk where explicitly instructed and a fork for everything else.

Yes, a fork! The open spaces between a fork’s tines lets the ingredients pass through a mix more efficiently, compared to the flat sides of spatulas and spoons, which helps guard against overmixing.

Bake. Once you’ve spread the batter into your 8”-square pan (I love using these mini spatulas — they’re so handy!), slide that into the oven and set a timer. These brownies bake very quickly!

They’re done and ready to come out of the oven when the edges look fully baked but the center still looks a bit glossy and squidgy. This is my #1 tip for the best fudgy brownie texture!

The residual heat from the warm pan will cook the center all the way through while you let the brownies cool and rest. If the edges of the brownies pull away from the edges of the pan within 10 minutes of pulling them from the oven, you’ve baked them long enough!

Cool + rest. Please promise me that you will not skip this step! The brownies turn fudgier as they cool and rest. If you cut into them sooner, they taste more cake-like. Leaving them alone lets the brownies work their magic, so once they’ve sat for at least 6 hours after they’ve reached room temperature, they’ll have a texture just like fudge!
 

 
So… Umm… I might need to make another batch to restock my freezer this weekend… 😉 And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthy sugar-free brownies!

Healthy Sugar-Free Fudgy Brownies

© Amy's Healthy Baking

Yields: 16 brownies

These simple brownies are perfect for any chocoholic! They taste like a cross between brownies and fudge, with a flavor similar to 75% dark chocolate. They’ll keep for at least five days (if not longer!) if stored in an airtight container in the refrigerator, and the freeze really well too!

4.67 from 3 votes

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Ingredients 

• 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
• 1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
• 2 large egg whites (room temperature)
• 1 tsp vanilla extract
• 1 ¼ tsp liquid stevia (or adjusted to taste – and see Notes!)
• ¼ cup (60g) plain nonfat Greek yogurt
• ¾ cup (180mL) nonfat milk

Instructions

• Preheat the oven to 300°F, and coat an 8”-square baking pan with nonstick cooking spray.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, whisk together the butter, egg whites, vanilla, and liquid stevia. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the milk. Add in the flour mixture, stirring just until incorporated.
• Spread the batter into the prepared pan. Bake at 300°F for 13-16 minutes. Cool completely to room temperature in the pan, and let the brownies sit for at least 6 hours after they've reached room temperature for the fudgiest texture before serving.

Notes

IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It's extremely 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 FLAVOR NOTE – READ BEFORE BEGINNING: These brownies taste similar to 75% dark chocolate. For slightly sweeter brownies, increase the liquid stevia by an additional ¼ teaspoon. For sweeter brownies, add 2-4 tablespoons of granulated sucralose along with the liquid stevia.

 

IMPORTANT PAN SIZE NOTE – READ BEFORE BEGINNING: Pan dimensions are measured along their top rims, not their bottom sides. Some square baking dishes have sloped sides, so they’re 9” across the top and closer to 8” across the bottom. If that’s true for your baking dish, it’s actually a 9”-square pan and too big for this recipe. Because it has a larger surface area (81 in²), your brownies would turn out really thin and be prone to overbaking. If you don't have an 8"-square pan, substitute a 9"-round pan (they have very similar surface areas of 64 in² and 63.6 in², respectively).

 

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 6 hours once your brownies are at room temperature, then you can stick the pan in the refrigerator for 2+ hours after they’ve reached room temperature to speed up the process. (If you cut into them sooner, they'll be more cakey than fugdy.)

 

FLOUR ALTERNATIVES: Regular whole wheat flour, whole wheat pastry 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 because it tends to be more absorbent than wheat-based flour.

 

COCOA POWDER NOTES: If your cocoa powder is very bumpy and/or clumpy, then sift it into the mixing bowl.

 

I do not recommend substituting Dutched or special dark cocoa powder for the regular unsweetened cocoa powder. Both Dutched and special dark cocoa powder have a different acidity level, which can affect the taste and texture of your brownies.

 

EGG WHITES ALTERNATIVE: If you prefer to use whole eggs, then use 2 large eggs AND reduce the milk by 1 tablespoon to compensate for the added volume from the yolks.

 

STEVIA NOTES + ALTERNATIVES: Many stevia brands and products have different sweetness levels, so they’re not necessarily 1-for-1 substitutes for each other. For the best results, use the same liquid stevia that I do. I buy it online here (← that’s the best price I’ve found!), and you’ll use it in all of these recipes of mine too. (It's one of my favorite ingredients!)

 

If you’d rather not use liquid stevia, use this recipe (made with coconut sugar) or this recipe (made with pure maple syrup [or honey or agave]) of mine instead. Both have the same fudgy texture, rich chocolate flavor, and yield the same number of brownies!

 

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

 

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 work as well, if measured like this.

 

DAIRY-FREE OPTION: Use the coconut oil option, or substitute stick-style vegan butter (I like this one and this one). Substitute dairy-free yogurt (ie soy- or almond-based) in place of the Greek yogurt. Substitute dairy-free milk in place of the nonfat milk.

 

HOW TO STORE: Store leftover brownies in an airtight container in the refrigerator. They should keep for at least five days, if not longer. They freeze and thaw well too!

 

{gluten-free, clean eating, low fat, low calorie, sugar-free, dairy-free option}

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…
♡   Healthy One-Bowl Fudgy Brownies
♡   Healthy Small-Batch Fudgy Brownies
♡   Healthy Dark Chocolate Frosted Fudgy Brownies
♡   Healthy Dark Chocolate Chunk Fudgy Brownies
♡   Healthy Cheesecake-Swirled Fudgy Brownies
♡   Healthy Sugar-Free Chocolate Bundt Cake
♡   Healthy Sugar-Free Chocolate Cupcakes
♡   Healthy Sugar-Free Chocolate Ice Cream
♡   …and the rest of Amy’s healthy brownie recipes and sugar-free recipes!