Healthy Chocolate Chunk Brownie Thins
Yields: 12 servings
 
These brownie thins are perfect for any chocolate lover! They’re incredibly rich and chocolaty, with flavor similar to 72% dark chocolate, and they’re fudgy like regular brownies. They’ll keep for at least one week if stored in an airtight container in the refrigerator.
  • ½ cup (60g) white whole wheat flour or gluten-free* flour (measured like this)
  • ½ cup (40g) unsweetened cocoa powder (measured like this)
  • ⅛ tsp baking powder
  • ¼ tsp salt
  • 1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
  • 1 large egg white, room temperature
  • ½ tsp vanilla extract
  • 2 tbsp (30g) plain nonfat Greek yogurt
  • 5 tbsp (75mL) pure maple syrup
  • 2 tbsp (30mL) nonfat milk
  • 1 ½ tbsp (21g) finely chopped dark chocolate
  1. Preheat the oven to 300°F, and line a baking sheet with a silicone baking mat (highly preferred!) or parchment paper.
  2. In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, whisk together the butter, egg, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the maple syrup. Alternate between adding in the flour mixture and the milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)
  3. Spread the batter onto the prepared baking sheet in an even layer ⅛” thick. Sprinkle the dark chocolate evenly across the top, and gently press it into the brownie batter. Bake at 300°F for 11-15 minutes (11 minutes yields the fudgiest brownie thins; 15 minutes yields slightly firmer brownie thins). Cool completely to room temperature in the pan, and let the brownie thins sit for at least 3 hours at room temperature for the fudgiest texture before slicing into bite-sized pieces and serving.
Notes: For the gluten-free flour, use as follows: ¼ cup (30g) millet flour, 2 tablespoons (15g) brown rice flour, 2 tablespoons (15g) tapioca flour, and ¼ 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! Make sure you measure the cocoa powder correctly using this method or a kitchen scale (that’s the one I own and love!); too much will make these brownie thins taste bitter.

Honey or agave may be substituted for the maple syrup.

Any milk may be substituted for the nonfat milk.

I love this brand and this brand of dark chocolate. Make sure to cut it slightly smaller than the size of miniature chocolate chips to ensure every brownie thin contains multiple morsels of dark chocolate. Miniature chocolate chips may be substituted for the dark chocolate.

{gluten-free, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2017/05/02/chocolate-chunk-brownie-thins/