Healthy Small Batch Fudgy Dark Chocolate Raspberry Brownies
Yields: 9 brownies
These decadent brownies are perfect for Valentine’s Day—or any day you’re craving chocolate! They’re supremely fudgy and rich, similar to the flavor of 70% dark chocolate, with plenty of sweet fruity flavor. Leftovers will keep for at least one week 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
  • ½ tbsp (7g) unsalted butter or coconut oil, melted and cooled slightly
  • 1 large egg, room temperature
  • ½ tsp vanilla extract
  • 3 tbsp (54g) plain nonfat Greek yogurt
  • ¼ cup (60mL) pure maple syrup, room temperature
  • ¼ cup (35g) fresh raspberries, diced (about 7-8 medium)
  1. Preheat the oven to 300°F, and lightly coat a 6”-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, 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. Gently fold in 3 ½ tablespoons of raspberries.
  3. Spread the batter into the prepared pan, and gently press the remaining raspberries on top. Bake at 300°F for 12-16 minutes (12 minutes yields the fudgiest brownies; 16 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 (7g) tapioca flour, and ¼ teaspoon xanthan gum. Most store-bought gluten-free flour blends (like this one!) 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!

It's really important to measure the flour and cocoa powder correctly, like this or with a kitchen scale. (← That's the one I own and love!) Too much of either will make your brownie batter dry, and too much cocoa powder will make your brownies taste bitter instead of rich and chocolaty.

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

Try to cut the raspberries to be about the same size as chocolate chips. This ensures your brownies bake evenly and that every bite contains a sweet bit of fruit! Frozen and thawed raspberries may be substituted for the fresh.

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