Small Batch Fudgy Dark Chocolate Brownies

Yields: 9 brownies

These fudgy brownies are perfect for any chocoholic! They taste very rich, similar to 72% dark chocolate. Leftovers will keep for at least 5 days if stored in an airtight container in the refrigerator.

6 tbsp (45g) white whole wheat flour or gluten-free* flour (measured like this)
6 tbsp (30g) unsweetened cocoa powder (measured like this)
⅛ tsp baking powder
⅛ tsp salt
1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
1 large egg, room temperature
½ tsp vanilla extract
2 tbsp (30g) plain nonfat Greek yogurt
¼ cup (60mL) pure maple syrup, room temperature

Preheat the oven to 300°F, and lightly coat a 6”-square baking pan with nonstick cooking spray.
In a medium 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. Mix in the flour mixture, stirring just until incorporated.
Spread the batter into the prepared pan. Bake at 300°F for 10-14 minutes (10 minutes yields the fudgiest brownies; 14 minutes yields slightly firmer brownies). Cool completely to room temperature in the pan, and let the brownies sit for at least 8 hours at room temperature for the fudgiest texture before serving.

Notes: This is the 6”-square baking pan that I use. I found mine at Walmart on their wedding aisle! If you can’t find one (and they’re really handy to have!), then substitute an 8x4” loaf pan –OR– divide the batter between two mini loaf pans (they should be 5¾x3” in size).

For the gluten-free flour, use as follows: ¼ cup (30g) millet flour, 1 tablespoon (7g) brown rice flour, 1 tablespoon (8g) 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! Be very careful when measuring the cocoa powder, using this method or a kitchen scale. (That's the one I own and love!) Too much cocoa powder will make your brownies dry and taste bitter.

Honey or agave may be substituted for the pure maple syrup.

Want to make a regular-sized pan of brownies instead? Then follow this recipe of mine!

{gluten-free, clean eating, low fat}

Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2017/06/06/small-batch-fudgy-dark-chocolate-brownies/