Healthy 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 up to 7 days if chilled in the refrigerator!).
  • for the brownies
  • ¾ cup (90g) whole wheat 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
  • 2 tbsp (10g) unsweetened cocoa powder, sifted
  • 2 tbsp (10g) dark cocoa powder (also called “Dutched”), sifted (measured like this)
  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.
IMPORTANT MEASURING NOTE: 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 and love!) 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.

FLOUR ALTERNATIVES: White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the regular whole wheat flour.

IMPORTANT COCOA POWDER NOTES: 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; also called "Dutched" cocoa powder). 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!)

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

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.

IMPORTANT FROSTING NOTE: 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.

GLUTEN FREE OPTION: For the gluten-free flour, I used 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 (like this one!) will also work, if measured like this.

{gluten-free, clean eating, low fat}
Recipe by Amy's Healthy Baking at