Hello everyone! I would like to share one of my favorite recipes ever, and quite possibly the recipe I have made the most times.
These brownies are rich and fudgy, yet have no refined sugar, no white flour and only 1 tbsp of butter. They are also gluten-free (if you use the right oat flour) and just over 100 calories each.
The key ingredients here are greek yogurt, pure maple syrup and oat flour. There are substitutes you can use for these, however.
Another way to enhance the flavor of these is to use espresso powder. When you use it in small amounts, it enhances chocolate flavors instead of imparting a coffee flavor. You won’t taste coffee if you use it, but you will definitely notice an improvement.
Oat Flour
A healthier substitute for regular AP flour, but you can also use almond flour. If you want this recipe to be gluten-free, make sure to get oat flour that says “Gluten-Free” on the packaging. You can also make the oat flour from scratch; just blend about 1 cup of old-fashioned or instant oats in a food processor until it resembles flour.
Greek Yogurt
This is a really important ingredient, as it helps provide the dense and fudgy texture. You can use sour cream if you don’t have any yogurt, but it will change the texture a bit. I wouldn’t recommend using any style of yogurt other than Greek unless that is your only option.
Pure Maple Syrup
Unfortunately, it has to be the real stuff. Pancake syrup will not work here, but you could use honey, agave syrup, date syrup or a mix. Just note that if you do, they will have a darker, more molasses-y flavor.
My Tools
Sheet Pans: https://amzn.to/3VyrMqt
Silicone Mats: https://amzn.to/3VnqihA
Cookie Rings: https://amzn.to/3z3NucQ
Offset Spatula: https://amzn.to/4b1QwvN
Medium Bowl: https://amzn.to/4bYmtGo
Liquid Measuring Cup: https://amzn.to/3z8oS2H
Healthy Fudgy Brownies
Difficulty: Easy16
BrowniesQuick, easy, fudgy and healthy, these brownies are a perfect daily dessert!
Ingredients
2 eggs, room temperature
1 tsp pure vanilla extract
1 tbsp (14g) salted butter, melted and cooled slightly
1/3 cup (76g) plain greek yogurt (can use full-fat or non-fat)
1/2 cup (156g) pure maple syrup
3/4 cup (75g) oat flour
3/4 cup (75g) cocoa powder*
1/4 tsp baking powder
1/4 tsp salt
1/2 tsp espresso powder (optional)
1/2-1 cup (100-200g) chocolate chips (optional)
Directions
- Preheat oven to 300°F and lightly grease a 9×9 pan. Optionally, you can line it with greased parchment paper.
- In a large bowl mix together the eggs, vanilla and melted butter. Add in the yogurt and whisk thoroughly until smooth. Stir in the pure maple syrup. Sift in the flour, cocoa powder, baking powder, salt and espresso powder (if using). Stir to combine, then fold in the chocolate chips.
- Pour the batter into the prepared pan and bake for 19-21 minutes, until you can lightly touch the top without getting any batter on your finger.
- Remove and let cool completely, then cut into 16 even squares and store in the fridge for up to 1 week. Enjoy!
Notes
- *I usually use a mix of natural and dutch-processed cocoa, but you can do any mix you would like!
- For mint brownies, swap the 1 tsp of vanilla for 1/2 tsp mint extract and 1/2 tsp vanilla.
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