Notes: Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted in place of the white whole wheat flour.
Oat flour (
gluten-free if necessary) will work as well.
Be extremely careful when measuring the flour and cocoa powder. Use
this method or a
kitchen scale. Too much of either one will make your brownies dry or cakey, and too much cocoa powder will make your brownies taste bitter instead of rich and chocolaty.
Honey or
agave may be substituted in place of the maple syrup. Alternatively, ¾ cup (144g) of
coconut sugar or brown sugar plus 6 tablespoons of milk may be used instead.
The baking time will depend on the size of your slow cooker. I used
this 5-quart slow cooker, and the brownies were done in 1 hour 50 minutes. If using a 6-quart slow cooker, start checking for doneness after 1 hour 15 minutes.
GLUTEN-FREE VERSION: For the gluten-free flour, use as follows: ½ cup + 2 tablespoons (75g)
millet flour, ¼ cup (30g)
brown rice flour, ¼ cup (30g)
tapioca flour, and ¾ teaspoon
xanthan gum. Most store-bought gluten-free flour blends (like
this one!) will work as well, if measured
like this.
DAIRY-FREE VERSION: Use the coconut oil option. Substitute your favorite non-dairy yogurt (ie soy-based, almond-based, coconut-based, etc) for the Greek yogurt and your favorite non-dairy milk for the nonfat milk.
REGULAR OVEN METHOD: If you prefer to bake these in a regular oven, follow
this recipe of mine instead. (It’s exactly the same, just scaled down to a typical 8”-square baking pan!)
{gluten-free, dairy-free option, clean eating, low fat}