When I stopped by Target last week to pick up a few things, I giggled a bit as I walked toward the back of the store… It looked like a tornado of pink and red had swept through the aisles, leaving behind a trail of crêpe paper, balloons, and candy!
Always on the lookout for new recipe inspiration (and with a huge sweet tooth, too!), I stopped to browse through the Valentine’s Day displays. I saw the usual conversation hearts with cute sayings stamped across their fronts, bags of Ghirardelli chocolate squares in a variety of flavors, and heart-shaped boxes of chocolate truffles…
But I also stumbled upon some new treats, like Oreos with spicy cinnamon flavored filling, Ghirardelli strawberry bark squares (instead of peppermint bark, like during Christmas!), champagne flavored cotton candy and gummy bears, and cupcake flavored Hershey kisses…. To name a few.
Although highly tempted by some of the dark chocolate treats, I managed to leave the aisles before anything jumped into my basket. Yet as I continued my shopping, my mind kept drifting back to some of those sweets, like the Ghirardelli dark chocolate squares with raspberry filling…
So when I arrived back at home, I mixed up a batch of these Healthy Small Batch Fudgy Dark Chocolate Raspberry Brownies to get my chocolate fix—without too many tempting leftovers! They’re extremely easy to make and just 65 calories!
That’s a Valentine’s Day miracle, if you ask me! ♡
To make these healthy brownies, you’ll start with white whole wheat flour (like this!) and cocoa powder (like this!). White whole wheat flour has the same health benefits as regular whole wheat flour, but it has a lighter taste and texture because it comes from a special variety of soft white wheat (hence the name!). That truly lets the rich chocolate flavor of these brownies shine!
It’s very important that you measure the flour and cocoa powder correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much of either ingredient will dry out your brownie batter, and too much cocoa powder will make your brownies taste bitter… Instead of decadent and dark chocolaty!
Next comes just a tiny bit of melted butter or coconut oil… Because these guilt-free brownies get the rest of their fudgy texture from Greek yogurt! You know how much I ♡ Greek yogurt. It adds the same moisture as extra butter or oil for a fraction of the calories, and it gives your brownies a protein boost, too!
To keep these brownies refined sugar-free, you’ll sweeten them with pure maple syrup (like this!). You want the kind that comes directly from maple trees. Skip the pancake syrups and sugar-free syrups! The only ingredient on the label should be “pure maple syrup,” and it generally comes in thin glass bottles or squat plastic jugs (like this!).
Just before spreading the batter into the pan, you’ll gently fold in diced fresh raspberries. Try to cut them to be about the same size as chocolate chips so every bite of brownie has a burst of sweet fruity flavor! I also reserved a few pieces to press into the top of the batter. How cute does that look?
Because this is a small batch recipe, you’ll need a small 6”-square pan. I used this one! I found it on the wedding aisle at Walmart. (That aisle actually has lots of great baking equipment and ingredients!) If you can’t find a 6”-square pan, then an 8×4” loaf pan will work, or you can use two 5¾x3” mini loaf pans.
How decadent do those brownies look? Perfect for Valentine’s Day… Or any day you’re craving chocolate! (That’s every day for me!) ? 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 brownies!
| Healthy Small Batch Fudgy Dark Chocolate Raspberry Brownies | | Print |
- 6 tbsp (45g) white whole wheat flour or gluten-free* flour (measured like this)
- 6 tbsp (30g) unsweetened cocoa powder (measured like this)
- ⅛ tsp baking powder
- ⅛ tsp salt
- ½ tbsp (7g) unsalted butter or coconut oil, melted and cooled slightly
- 1 large egg, room temperature
- ½ tsp vanilla extract
- 3 tbsp (54g) plain nonfat Greek yogurt
- ¼ cup (60mL) pure maple syrup, room temperature
- ¼ cup (35g) fresh raspberries, diced (about 7-8 medium)
- Preheat the oven to 300°F, and lightly coat a 6”-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, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the maple syrup. Mix in the flour mixture, stirring just until incorporated. Gently fold in 3 ½ tablespoons of raspberries.
- Spread the batter into the prepared pan, and gently press the remaining raspberries on top. Bake at 300°F for 12-16 minutes (12 minutes yields the fudgiest brownies; 16 minutes yields slightly firmer 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 serving.
For the gluten-free flour, use as follows: ¼ cup (30g) millet flour, 1 tablespoon (7g) brown rice flour, 1 tablespoon (7g) tapioca flour, and ¼ teaspoon xanthan gum. Most store-bought gluten-free flour blends (like this one!) will work as well, if measured like this.
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!
I don’t recommend using Dutched or special dark cocoa powder. The brownies already taste very rich and dark chocolaty without it!
It's really important to measure the flour and cocoa powder correctly, like this or with a kitchen scale. (← That's the one I own and love!) Too much of either will make your brownie batter dry, and too much cocoa powder will make your brownies taste bitter instead of rich and chocolaty.
Honey or agave may be substituted for the pure maple syrup.
Try to cut the raspberries to be about the same size as chocolate chips. This ensures your brownies bake evenly and that every bite contains a sweet bit of fruit! Frozen and thawed raspberries may be substituted for the fresh.
{gluten-free, clean eating, low fat}
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ Healthy Small Batch Fudgy Dark Chocolate Brownies
♡ Healthy Small Batch Apple Crumble Bars
♡ Healthy Small Batch Chocolate Chip Banana Bread
♡ Healthy Small Batch Lemon Blueberry Muffins
♡ Healthy Small Batch Blueberry Crumble Bars
♡ Healthy One-Bowl Fudgy Brownies
♡ …and all of Amy’s healthy brownie recipes!
Hi I’m late to ask a question but I saw in your notes after the recipe that raspberries should be similar size as chocolate chips. Are chips in this recipe? Sounds great but I didn’t see it on your ingredient list. I’m planning to make these for a special occasion this weekend. Sounds like a great recipe. Thanks!
I really appreciate your interest in my recipe, Tracy! No, I didn’t include chocolate chips in this recipe. I was just trying to provide a visual for the size you should cut the raspberries. Many people tend to cut their fruit to be too large, which often affects the texture of the fruit and the baked good as well. Since most people have chocolate chips in their pantries, I thought that would be a good reference for a visual! However, if you’d like to add a few tablespoons of chocolate chips, you’re welcome to do that. I think it’d be delicious — and a fun surprise for chocolate lovers! 😉
I’m excited to hear what you think of these brownies once you get a chance to make them!
Thanks for such a fast reply, esp. since this was originally posted a few years ago! I actually failed to go to the store to purchase more raspberries! The last batch went quickly, consumed in a bowl w/ some priced to sell Brown Cow Vanilla Yogurt, a big bowl of yum. SO, I will see how well using some slightly hot raspberry preserves which I have on hand. I may use some chips too! I think I’ll need to slightly up the dry ingredients to compensate for the preserves being a bit moist? I’m not a big baker, just enjoy making healthier treats here and there. It’s my project for tomorrow morning. I’ll gladly keep you posted! Thanks again, Tracy
It’s my pleasure, Tracy! I’m happy to help. 🙂
I completely understand the last batch disappearing so quickly. Fresh summer raspberries are such a treat! I haven’t tried substituting raspberry preserves for the fresh raspberries, so I’m not 100% sure how that will turn out. I think I’d actually recommend swirling the preserves into the top of the brownie batter once you’ve spread it in the pan (similar to what I did for these cheesecake-swirled brownies!) so their flavor doesn’t get “lost” in the brownies — if that make sense!
The brownies should be done baking when the center still looks somewhat glossy and underdone but the edges look firm. If those edges pull away from the edges of the pan within 10 minutes of removing them from the oven, then you’ve baked them long enough!
I can’t wait to hear how your brownies turn out!
Thanks for the tips. Will definitely share, and check out your other recipes. I may make two batches, and vary each one.
You’re welcome, Tracy! You sound just like me… I’ve done the same thing and made multiple batches side-by-side, just to compare too! 😉 So excited to hear about your brownies!
Hi Amy, pardon my delayed response. I wanted to tag you on IG w/ a photo, but forgot to take the picture! I did get lazy and/or just had some groove in my brain stuck on adding the raspberry preserves into the brownie. I know, you told me not to! Several years back, when I was vegan, I used to love the Black Bean Raspberry Brownie recipe I found in one of Dr. Barnard’s books. (I must have figured, I did it then, why not now? Plus it was getting late, and my baking spree needed to wrap up!)
I did add chocolate chips to the recipe too. At first, when tasting it the night they were backed, I thought I didn’t make them sweet enough. I may have used even less of the syrup too! My husband rolls his eyes at my going off recipe habit! My way to resolve that was to add a dusting of powdered Swerve on top.
The next day, I brought them to church. The special event was our renewal of vows. It’s a small congregation that gathers post service to fellowship over lunch. Since we drive over 2 hours each direction to get there, dessert has become the easiest thing for me to bring to share.
Everyone loved them! Success, despite my thinking I botched by not making them sweet enough!
I’m next going to make your peach muffins. I am considering buying liners for a couple mini muffin trays I inherited recently. We’ve been picking up peaches from Erie Orchards here in MI. They are spectacular! I read about the fruit trees at your family home. That is my dream, to find a piece of land, ideally w/ fruit trees already growing!
I’m enjoying baking these days, and really enjoy reading your stories associated with your recipes. Thanks for all the inspiration. I already had been used to baking w/ less fat, subbing apple sauce, and preferred using whole grain flours. Considering everyone’s definition of ‘healthy’ varies a lot these days, I’m glad to find a baking blog that seems to focus on similar ingredients. (I avoided all grains for several years, hence my joy including them again!)
Love your blog/website. Thanks again, Tracy
Hi Tracy! It’s SO great to hear from you — and all about your brownies!! I’m incredibly honored that you made them for your vow renewal. That’s such a special occasion, and I’m so glad everyone loved them. It sounds like your fun tweaks turned out really well! You’re so sweet to take the time to let me know too. Your kind comment just put the biggest smile on my face! ♡
I’d love to hear what you think of the peach muffins if you end up making them! Those freshly picked peaches sound delicious. It’s hard to beat juicy peaches during the summertime!
And finally, a HUGE thank you for your sweet words about my stories!! It means the world to me that you’d take the time to read them and share that with me. You’re a true gem, Tracy!