Healthy Chocolate Chunk Brownie Thins
These brownie thins are perfect for any chocolate lover! They’re incredibly rich and chocolaty, with flavor similar to 72% dark chocolate, and they’re fudgy like regular brownies. They’ll keep for at least one week if stored in an airtight container in the refrigerator.
Ingredients
- ½ cup (60g) white whole wheat flour or gluten-free* flour (measured like this)
- ½ cup (40g) unsweetened cocoa powder (measured like this)
- ⅛ tsp baking powder
- ¼ tsp salt
- 1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
- 1 large egg white, room temperature
- ½ tsp vanilla extract
- 2 tbsp (30g) plain nonfat Greek yogurt
- 5 tbsp (75mL) pure maple syrup
- 2 tbsp (30mL) nonfat milk
- 1 ½ tbsp (21g) finely chopped dark chocolate
Instructions
- Preheat the oven to 300°F, and line a baking sheet with a silicone baking mat (highly preferred!) or parchment paper.
- In a small 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. Alternate between adding in the flour mixture and the milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)
- Spread the batter onto the prepared baking sheet in an even layer ⅛” thick. Sprinkle the dark chocolate evenly across the top, and gently press it into the brownie batter. Bake at 300°F for 11-15 minutes (11 minutes yields the fudgiest brownie thins; 15 minutes yields slightly firmer brownie thins). Cool completely to room temperature in the pan, and let the brownie thins sit for at least 3 hours at room temperature for the fudgiest texture before slicing into bite-sized pieces and serving.
Notes
IMPORTANT MEASURING NOTES – READ BEFORE BEGINNING: It's very important to measure the flour and cocoa powder correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much flour or cocoa powder in the brownie batter will make your brownie thins dry and crumbly, rather than chewy and fudgy. Too much cocoa powder will also make your brownie thins taste bitter, rather than rich and chocolaty.
FLOUR ALTERNATIVES: 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. (It tends to be more absorbent than wheat-based flours!)
COCOA POWDER NOTES: I do not recommend using Dutched or special dark cocoa powder. They have different acidity levels, which can affect the taste and texture of your brownie thins. (Because they're made with equal parts flour and cocoa powder, these brownie thins already taste very rich and dark chocolaty without Dutched or special dark cocoa powder!)
SWEETENER ALTERNATIVES: Honey or agave may be substituted for the maple syrup.
MILK ALTERNATIVES: Any milk may be substituted for the nonfat milk.
DARK CHOCOLATE NOTES: I love this brand and this brand of dark chocolate. Cut the dark chocolate slightly smaller than the size of miniature chocolate chips to ensure the brownie thins bake properly (and that every brownie thin contains multiple morsels of dark chocolate!).
Miniature chocolate chips may be substituted for the dark chocolate.
GLUTEN FREE OPTION: For the gluten free flour, use as follows: ¼ cup (30g) millet flour, 2 tablespoons (15g) brown rice flour, 2 tablespoons (15g) tapioca flour, and ¼ teaspoon xanthan gum. Most store-bought gluten free flour blends (I like this one from Bob's Red Mill) will work as well, if measured like this.
{gluten free, clean eating, low fat, low calorie}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.