Healthy Fudgy White Chocolate Chip Brownies
Yields: 16 brownies
 
These brownies are supremely rich and fudgy, and they’re just as easy as a box mix to make! They taste similar to 72% dark chocolate, just perfect for anyone who loves decadent chocolate treats. Leftovers will keep for at least one week if stored in an airtight container in the refrigerator, and they freeze well, too!
  • ¾ cup (90g) whole wheat pastry 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
  • 2 large egg whites, room temperature
  • 1 tsp vanilla extract
  • ¼ cup (60g) plain nonfat Greek yogurt
  • ½ cup (96g) coconut sugar
  • 6 tbsp (90mL) nonfat milk
  • 3 tbsp (42g) white chocolate chips, chopped
  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 chopped white chocolate.
  3. Spread the batter into the prepared pan, and gently press the remaining chopped white chocolate 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 6 hours once 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, white whole wheat flour, or all-purpose flour may be substituted for the whole wheat pastry 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!)

I prefer chopping the white chocolate chips so every brownie bite contains at least a morsel of white chocolate! For a clean eating option, substitute chopped dark chocolate for the white chocolate chips.

The brownie edges should look firm but the center should still look somewhat glossy and underdone when you remove the pan from the oven. If the edges of your brownies begin to pull away from the edges of your pan within 10 minutes of removing them from the oven, then you’ve baked them long enough!

For the fudgiest texture, you must wait 6+ hours after your brownies reach room temperature 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 option, low fat}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2018/12/18/healthy-fudgy-white-chocolate-chip-brownies/