Healthy Fudgy Brownies

5 from 1 vote

Prep Time 25

Cook Time 18

Total Time 43

2 TBSP vegan butter or oil: coconut, almond, walnut
120 g (½ C) chocolate chips, divided dairy-free
1 egg
2 TBSP liquid egg whites or 1 egg white
5 oz. unsweetened plain Greek yogurt or 4 oz. unsweetened plain dairy-free yogurt
1 TBSP vanilla
2-4 TBSP stevia or sweetener
½ C flour: oat, GF, AP, WW*
6 TBSP unsweetened cocoa powder
¼ tsp. sea salt
¼ C unsweetened dairy-free milk any kind

Preheat the oven to 350°F
In a microwave-safe mixing bowl, melt the butter or oil and HALF (60 g) of the chocolate chips in the microwave
Once melted, add the egg and egg whites, and whisk until combined
Mix in the yogurt, vanilla, and stevia – it’s okay if it’s a little lumpy
Add the flour, cocoa powder, and sea salt and mix until smooth
One tablespoon at a time, gradually stir the milk in until a brownie batter consistency is reached – it should take about 3-4 TBSP
Fold in the remaining chocolate chips and spread the batter evenly into a prepared 8x8 or 9x9 square pan
Bake for 17-20 minutes or until a toothpick comes out of the center clean; for a gooier brownie, remove around 16 minutes or when the middle is spongy to the touch. While the brownies are making, prepare the icing
Icing Option 1: over medium-high heat in a sauce pan, heat the milk and butter until it starts to simmer, but don’t let it boil. Once simmering, turn the heat off but keep the pan on the stove, add the chocolate and vanilla, and stir constantly (to prevent burning) until smooth. Remove from the stove and stir occasionally as it cools and thickens – can also place in the fridge to speed up the thickening process
Icing Option 2: melt all of the ingredients together on the stove or in the microwave in 10-20 second increments to avoid burning the chocolate, then let it set and thicken in the fridge for about 30 minutes before spreading onto the brownies

*Flour: keep in mind that different flours may yield different densities and chewiness – I’ve successfully used whole wheat, oat, all-purpose, and gluten-free (Bob’s Red Mill) flour
*Milk and butter in icing option 1: can use chocolate dairy-free milk for a creamier, richer ganache or the milk and butter can be replaced with ½ C of half and half or dairy-free creamer for an even creamier, thicker icing

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