Healthy Sugar-Free Fudgy Dark Chocolate Brownies
Yields: 16 brownies
These simple brownies are perfect for any chocoholic! They taste like a cross between brownies and fudge, with a flavor similar to 75% dark chocolate. They’ll keep for at least one week if stored in an airtight container in the refrigerator, and the freeze really well, too!
  • 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 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
  • 2 large egg whites, room temperature
  • 1 tsp vanilla extract
  • 1 ¼ tsp vanilla stevia, or adjusted to taste
  • ¼ cup (60g) plain nonfat Greek yogurt
  • ¾ cup (180mL) nonfat milk
  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, egg whites, vanilla, and vanilla stevia. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the milk. Add in the flour mixture, stirring just until incorporated.
  3. Spread the batter into the prepared pan. Bake at 300°F for 13-16 minutes. Cool completely to room temperature in the pan, and let the brownies sit for at least 6 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! 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 dry out your brownies and make them taste bitter.

Any milk may be substituted for the nonfat milk.

I highly recommend using the vanilla stevia! It’s one of my favorite ingredients (you’ll use it in all of these recipes of mine, too!), and I buy mine online here because that’s the cheapest price I’ve found. If you’d rather not use the vanilla stevia, use this recipe or this recipe of mine instead.

For slightly sweeter brownies, increase the vanilla stevia by an additional ¼ teaspoon.

When the brownies are done, the center part of the pan may still look slightly glossy and underdone. That’s okay! It’ll continue to cook through as the pan cools on the counter and as the brownies set for 6 hours.

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