Healthy Chocolate Frosted Fudgy Brownies
These dark chocolate brownies are the epitome of decadence. They’re extremely rich and perfect for chocoholics! They’ll stay fresh if stored in an airtight container in the refrigerator for at least three days (if not more!).
Ingredients
FOR THE BROWNIES
- ¾ cup (90g) white whole wheat flour or gluten-free* flour (measured like this)
- ¾ cup (60g) unsweetened cocoa powder (measured like this)
- ¼ tsp baking powder
- ¼ tsp salt
- 2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (120mL) pure maple syrup
- ¼ cup (60g) plain nonfat Greek yogurt
FOR THE FROSTING
- ¼ cup (56g) dark chocolate chips
- 2 tbsp (30mL) warm nonfat milk
- ¼ cup (60g) plain nonfat Greek yogurt (see Notes!)
- 2 tbsp (10g) unsweetened cocoa powder (measured like this + sifted)
- 2 tbsp (10g) dark cocoa powder (measured like this + sifted)
Instructions
- Preheat the oven to 300°F, and coat an 8”-square baking pan with nonstick cooking spray.
- 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, eggs, and vanilla. Add in the maple syrup and Greek yogurt, and stir until no large lumps remain. Mix in the flour mixture, stirring just until incorporated.
- 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 8 hours after they've reached room temperature for the fudgiest texture before frosting.
- To prepare the frosting, add the chocolate chips to a microwave-safe bowl. Microwave on HIGH for 20 seconds. Stir and microwave for another 20 seconds. Stir for at least 1 minute, or until the chocolate chips are completely melted. (If necessary, return the bowl to the microwave for an additional 5-10 seconds). Add in the milk, Greek yogurt, and two cocoa powders, and stir until smooth. Spread on top of the cooled brownies, and slice into squares.
Notes
IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It's really important to measure the flour and cocoa powder correctly, using this method or a kitchen scale. (← That’s the one I own!) Too much flour and cocoa powder in the brownie batter will make your brownies dry and crumbly, rather than chewy and fudgy. Too much cocoa powder will also make your brownies taste bitter, rather than rich and chocolaty.
IMPORTANT COCOA POWDER NOTES – READ BEFORE BEGINNING: Dark cocoa powder is also called "special dark" cocoa powder and "Dutched" cocoa powder.
It's really important to use regular unsweetened cocoa powder (like this) in the brownie batter. I do not recommend substituting dark cocoa powder (like this). This is because unsweetened cocoa powder and dark cocoa powder have different acidity levels, which will affect the taste and texture of your brownies.
However, you may substitute regular unsweetened cocoa powder for the dark ("Dutched") cocoa powder in the frosting. (Because the frosting isn't baked, it won't affect the texture, and the taste will still be nice and rich!)
IMPORTANT BAKING NOTES – READ BEFORE BEGINNING: The brownies are ready to come out of the oven when the edges look firm but the center still looks glossy and underdone! The heat from the pan continues to cook the center while they cool. If the edges of the brownies pull away from the edges of your baking pan within 10 minutes of pulling them out of the oven, then you’ve baked them for long enough!
If you’re too impatient to wait for 8 hours once your brownies are at room temperature, then you can stick the pan in the refrigerator for 1-2 hours after they’ve reached room temperature to speed up the process. (The brownies turn fudgier the longer they're allowed to rest. If you cut into them sooner, they'll be more cakey than fugdy.)
IMPORTANT FROSTING NOTE – READ BEFORE BEGINNING: It’s important to sift the cocoa powders in the frosted because they tend to clump. Sifting will make it much easier to stir the frosting until it’s smooth.
FLOUR ALTERNATIVES: 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!
SWEETENER ALTERNATIVES: Honey or agave may be substituted for the pure maple syrup.
GREEK YOGURT NOTE: I’ve found that FAGE plain nonfat Greek yogurt works the best when making frosting because it’s thicker than many other brands, which really helps with the frosting’s consistency. (It also has less of a yogurt “tang” to its flavor!)
MILK ALTERNATIVES: Any milk may be substituted for the nonfat milk.
CHOCOLATE CHIPS ALTERNATIVE: Regular dark chocolate may be substituted for the dark chocolate chips. (I love Ghirardelli and Lindt!)
GLUTEN-FREE OPTION: 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. Many store-bought gluten-free flour blends (I like this one from Bob's Red Mill) will also work, if measured like this.
HOW TO STORE: Store leftover brownies in an airtight container in the refrigerator. They should keep for at least three days, if not longer.
{gluten-free, clean eating, low fat}
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.