Clean & Fudgy Dark Chocolate Frosted Brownies
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 for up to 2 days (and will keep longer if chilled in the refrigerator).
  • 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
  1. Preheat the oven to 300°F, and lightly coat an 8”-square baking pan with nonstick cooking spray.
  2. 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.
  3. 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.
  4. 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: For the gluten-free flour, I used as follows: ½ cup (60g) millet flour, 2 tablespoons (17g) brown rice flour, 2 tablespoons (15g) tapioca flour, and ½ teaspoon (<1g) xanthan gum.

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}
Recipe by Amy's Healthy Baking at