Practically Flourless Extra Fudgy Brownies
Yields: 16 brownies
These brownies are a chocoholic’s dream come true! They’re incredibly rich, full of dark chocolate flavor, and they practically taste like squares of fudge. The brownies will keep for at least a week if stored in an airtight container in the refrigerator—if they last that long!
  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.
  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.
Notes: Remember to make your easy homemade oat flour with gluten-free oats, if necessary!

Regular whole wheat flour, whole wheat pastry flour, white whole wheat flour, or all-purpose flour may be substituted for the oat flour. Gluten-free flour may be substituted as well. For the gluten-free flour, I recommend 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.

I don’t recommend using Dutched or special dark cocoa powder. The brownies already taste very rich and dark chocolaty without it!

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.

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