Fudgy Dark Chocolate Raspberry Brownies
Yields: 16 brownies
These fudgy brownies are so decadent and rich! They taste similar to 72% dark chocolate, and they’re perfect for Valentine’s Day. Leftovers will stay fresh for at least 5 days if stored in an airtight container in the refrigerator. Wait to drizzle the brownies until just before serving, even the leftover ones, because the drizzle will “melt” on top of any leftover brownies that are sealed inside of that airtight container.
  • for the brownies
  • 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
  • 2 tbsp (28g) unsalted butter or coconut oil, melted and cooled slightly
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ¼ cup (60g) plain nonfat Greek yogurt
  • ½ cup (120mL) pure maple syrup
  • ½ cup (70g) frozen unsweetened raspberries, mostly thawed and diced
  • for the drizzle (optional)
  • 10 tsp confectioners’ style stevia
  • 1 ¾ tsp nonfat milk
  • ¼ tsp almond extract
  1. Preheat the oven to 300°F, and lightly coat an 8”-square baking pan with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, whisk together the butter, eggs, 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 the frozen raspberries.
  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 3 hours at room temperature for the fudgiest texture before serving.
  4. Just before serving, prepare the drizzle. Mix together the stevia, milk, and almond extract in a small bowl. Transfer to a small zip-topped bag, cut off a tiny piece of one corner, and drizzle on top of the cooled brownies.
Notes: 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. Most store-bought gluten-free flour blends will work as well, if measured like this.

Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted in place of the white whole wheat flour.

Honey or agave may be substituted in place of the maple syrup. Alternatively, ½ cup of brown sugar plus ¼ cup of milk may be used instead.

The baking time will depend on how much your raspberries have thawed. If they’ve barely thawed when you mix them into the batter, the baking time may increase by as much as 5 minutes. They’re ready to come out of the oven when the sides look mostly done and the center still looks glossy. That center will continue to cook through as the brownies cool in the warm pan.

Fresh raspberries may be substituted for the frozen. The baking time should remain the same as listed in the Instructions above.

Any milk may be substituted for the nonfat milk.

Vanilla extract may be substituted for the almond extract in the glaze.

{gluten-free, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2016/01/19/clean-fudgy-dark-chocolate-raspberry-brownies/