Healthy Fudgy Dark Chocolate Brownies with Raspberry Frosting
Yields: 16 brownies
These frosted brownies look and taste fancy, but they’re surprisingly simple to make! The brownies taste incredibly rich and decadent, similar to 72% dark chocolate, and they’re supremely moist and fudgy. The sweet and creamy raspberry frosting is the perfect finishing touch, and its pink color looks so pretty too! The brownies are best if eaten the same day that they’re frosted, but leftovers will keep for at least four days (if not longer!) if stored in an airtight container in the refrigerator.
  1. Preheat the oven to 300°F, and lightly coat an 8”-square baking pan with nonstick cooking spray. (Optional: Line the 8”-square baking pan with wax paper and coat it with cooking spray for easier removal of the brownies before frosting. See blog post above for more information!)
  2. To prepare the brownies, whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl. 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.
  3. Spread the batter into the prepared pan. 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 frosting and serving.
  4. To prepare the frosting, add the freeze dried raspberries to a blender or coffee grinder, and pulse until they’re a fine powder. Add the raspberry powder, Greek yogurt, instant pudding, and liquid stevia to a large bowl. Beat with an electric mixer for 2 minutes. Cover the top of the bowl with foil, and refrigerate for at least 2 hours. Once the brownies have completely cooled and rested for 6 hours, spread the frosting on top just 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.

Whole wheat pastry flour, regular whole wheat 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!)

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! (If you’re running short on time, then refrigerator your pan of brownies for at least 1 hour after they’ve cooled completely to room temperature!)

For the frosting, I’ve found that not all Greek yogurt brands are equally thick! This is my favorite one for my Greek yogurt frosting because it’s the thickest brand I’ve found, which means your raspberry frosting holds its shape so much better!

This is the instant pudding mix that I used. You just need the dry instant pudding mix—don’t prepare it according to the package directions! You can omit it (for a clean eating option), but the frosting won’t be as thick, and you’ll probably need to spread it on the cupcakes instead of piping it. If you omit the instant pudding mix, then just mix the remaining frosting ingredients together until they’re fully incorporated—don’t beat them for a full 2 minutes!

I’ve found freeze dried raspberries at Target and Trader Joe’s (these ones)! If you can’t find freeze dried raspberries, use this frosting recipe of mine instead.

If you’re not a fan of stevia, then substitute the equivalent of 2-4 tablespoons of powdered sugar of your preferred granulated sweetener. (I like using 2-4 tablespoons of this confectioners’ style erythritol!) No maple syrup, honey, or agave—they make the frosting way too runny!

For more tips and information, see the text of my blog post above!

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