Brownies, Practically Flourless, Extra Fudgy

[3 SP per serving] These brownies are a chocoholic’s dream come true! They’re incredibly rich, full of dark chocolate flavor, and they practically taste like squares of fudge. The brownies will keep for at least a week if stored in an airtight container in the refrigerator—if they last that long!

Information

Makes: 16 Servings
Source: Amy's Healthy Baking

Ingredients

¾ cup	whole wheat flour
¾ cup	unsweetened cocoa powder
½ tsp	baking powder
¼ tsp	table salt
1 Tbsp	unsalted butter, melted and cooled slightly
2 large	eggs, room temperature
1 tsp	vanilla extract
⅓ cup	Non-Fat Greek Yogurt
½ cup	Pure Maple Syrup

Instructions

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, eggs, and vanilla. Stir in the Greek yogourt, mixing until no large lumps remain. Stir in the maple syrup. Mix in the flour mixture, stirring just until 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 3 hours at room temperature for the fudgiest texture before serving.

Notes

I don’t recommend using Dutched or special dark cocoa powder. The brownies already taste very rich and dark chocolaty without it!

Honey or agave may be substituted in place of the maple syrup. Alternatively, ½ cup of brown sugar plus ¼ cup of milk may be used instead.

3 SP per serving