Healthy Fudgy Dark Chocolate Orange Brownies
Yields: 16 brownies
 
These fudgy brownies are always a huge hit! With my family, around my friends, at a potluck… Everyone raves about them after the first bite! They’re supremely fudgy and perfect for chocoholics. The brownies will keep for at least a week if stored in an airtight container in the refrigerator.
  • 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
  • 1 ½ tbsp (11g) freshly grated orange zest (about 1 large)
  • 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
  • ¼ cup (60mL) freshly squeezed orange juice
  • ½ cup (96g) coconut sugar
  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, salt, and orange zest. 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 orange juice. Stir in the coconut sugar 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: 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.

Regular whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the white whole wheat flour. Oat flour (gluten-free, if necessary!) may be substituted as well, but be extremely careful when measuring it!

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

Brown sugar or granulated sugar may be substituted for the coconut sugar, but the brownies will no longer be clean eating friendly.

{gluten-free, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2017/02/28/fudgy-dark-chocolate-orange-brownies/