Healthy Fudgy Dark Chocolate Nut Brownies
Yields: 16 brownies
These brownies are supremely rich, decadent, fudgy, and chocolaty—just the way I love them! They have a similar flavor as 72% dark chocolate, and the nuts add a fun crunchy contrast to the fudgy and chewy brownies. They’ll keep for at least one week if stored in an airtight container in the refrigerator—if they last that long!
  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, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the coconut sugar. Stir in the milk. Add in the flour mixture, stirring until just incorporated. Gently fold in 2 ½ tablespoons of pecans.
  3. Spread the batter into the prepared pan, and gently press the remaining pecans into the top. 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 8 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 (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!

Make sure you measure the cocoa powder and flour 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.

If your cocoa powder is very bumpy and/or clumpy, then sift it into the mixing bowl.

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

Any milk may be substituted for the nonfat milk.

If you’d prefer, ½ cup (120mL) of pure maple syrup, honey, or agave may be substituted for the coconut sugar and 4 tablespoons of the milk. (You still need to add those 2 final tablespoons of milk!)

These are the finely diced pecans that I use. Such a handy shortcut so I don’t have to cut my own! Walnuts may also be substituted for the pecans.

The brownies are ready to come out of the oven when the edges look done but the center still looks glossy and underdone! The center will continue to cook through as you let the pan cool to room temperature on the counter and rest for 8+ hours. If your brownies start pulling away from the pan’s edges within 10 minutes of pulling them out of the oven, you’ve baked them long enough!

For the fudgiest texture, you must wait 8+ hours before slicing and serving! If you cut into them while warm, they’ll taste cakey instead of fudgy. The brownies turn fudgier the longer they rest on the counter. I promise it’s worth the wait!

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