For 100 calories, make fudgy, healthy brownies rich with dark chocolate flavor!
There are very, very few times when I begin to question un-friending someone—because how rude would that be?—but have you ever heard someone say that they don’t like dessert…at all? I mean, what does that say about a person? Sweets, and chocolate in particular, are some of my happiest indulgences in the world. I’ve often said that if I had to choose between sweet and savory foods, I’d go sweet forever. But the drawback to loving them like I do is that all my favorite traditional desserts also happen to be the least wholesome things I eat–high in calories, high in sugar, and sometimes high in trans fat.
That’s why Amy Atherton’s Healthier Chocolate Treats Cookbook is a godsend. Amy is the blogger behind Amy’s Healthy Baking, and in her cookbook, she gives us healthier versions of our favorite sweet breakfasts, snacks, and chocolatey desserts. Her recipes are lower in calories and fat than the traditional versions, but by using some genius tricks and substitutions, they retain all of the flavor.
I figured I would start with a classic and make Amy’s Fudgy Dark Chocolate Brownies. The recipe was super easy to follow and because Amy is so smart about baking (she has a food science background!), her instructions were detailed and clear. The brownies I pulled from my oven were dark, rich, and chocolatey, with pretty exceptional fudginess. This healthier brownie recipe uses white whole wheat flour and maple syrup, a natural sweetener, instead of refined white sugar or brown sugar. Unlike traditional brownies, there are only 2 tablespoons of butter inside. But it’s all we really need, especially since the added greek yogurt provides plenty of moisture. At under 100 calories per square, you can enjoy a delicious, fudgy, healthy brownie anytime.
These healthy brownies are just one example of why Amy’s cookbook is truly impressive. It has over 50 recipes, and all of them are beautifully photographed. Her personal anecdotes that begin each recipe are so genuine, sweet, and warm, just like Amy herself, who I was lucky enough to meet this past April. She’s just about the most radiantly kind person I’ve ever met. (Side note: Now might be a good time to mention a side effect of this book is falling in love with Amy.)
The cookbook includes detailed guides on ingredients, measuring, and baking equipment. It’s filled with smart advice, tricks, and tips and Amy is sure to include accurate and detailed nutrition information for every recipe.
Anyone who loves sweets, or knows someone who does, will adore this cookbook as much as I do!
Get the Healthier Chocolate Treats Cookbook!
Get the DIGITAL version (an ebook) of Healthier Chocolate Treats Cookbook!
Fudgy 100 Calorie Healthy Brownies
Ingredients
- 3/4 cup 90g white whole wheat flour
- 3/4 cup 60g unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 tablespoons 21g unsalted butter, melted and cooled slightly
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1/3 cup 80g plain nonfat Greek yogurt
- 1/2 cup 120mL pure maple syrup
- 1/4 cup 56g chopped dark chocolate, divided
Instructions
- Preheat the oven to 300 degrees F, and lightly coat an 8-inch square pan with nonstick cooking spray.
- Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl. In a separate bowl, whisk the butter, egg, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the maple syrup. Add the flour mixture, stirring until just incorporated. Fold in 3 tablespoons of the chopped dark chocolate.
- Spread the batter into the prepared pan, and gently press the remaining chopped chocolate into the top. Bake for 15 to 17 minutes. Cool completely to room temperature in the pan. Let the brownies set for at least 3 additional hours before slicing for the fudgiest texture.
Oh my goodness Andie, my heart is literally melting — you are the sweetest, kindest, most amazing friend!! Your glowing review means SO much to me, and I’m truly touched by what you said about my cookbook (and me too)! Thank you, thank you, thank you! And you made these brownies look absolutely gorgeous… Your beautiful photos make me wish I could reach right through my computer screen and eat one right now! ❤️❤️
Love a fudgy brownie, and the fact that this is 100 calories per serving makes it a winner!
Hi Andie, I can’t eat dairy so I usually make a vegan version of your recipes. But I wanted to know if it would be ok to replace the Greek yogurt with coconut yogurt and still have it be a similar caloric value? I’m not sure if coconut yogurt is higher in calories or not. These look so delicious, I just have to make them! Thanks x
In my mind I totally question unfriending people that make bold statements like ‘I just don’t like sweets’ … excuse you? I think, sweets are LIFE lol. What’s not to love about a healthier dessert, right? And your photos are so gorgeous!
Hi, thanks for the fab recipe! Do touting you could use oil instead of the melted butter?
You you use canola oil instead of the melted butter, if yes what amount?
Sorry for predictive text – should have read ‘do you think’
These look absolutely amazing and im def going to make them.
Seriously want to eat the whole pan right now! Been thinking of you a lot lately, dear Andie – hope you’re well!
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FYI don’t make these with sugar free maple syrup (gasp!) because they just won’t taste sweet like a good brownie should. I will make these again with a good quality maple syrup!
Hi,this looks SOO good but do you think I can use honey instead of maple syrup since pure maple syrup is so hard to find where I live?
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OMG these look amazing! I have been looking for some healthy recipes to try. These are definitely going on my list.
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What do you recommend if the liquid is not enough to absorb the dry ingredients? I have made these twice and both times had to add a little milk and flatten the brownie mixture with my hand to get it flat. They are delicious but I am wondering what is going on?
This recipe is missing 2 Tablespoons of non fat milk. I have made them twice but both times the batter was too dry so I added some milk. I went to Amy’s website and surprise the recipe calls for milk! Next time I will add that and have a better batter! They are delicious!
From Amy’s site
“If you’d prefer, ½ cup (120mL) of pure maple syrup, honey, or agave may be substituted for the coconut sugar and ¼ cup of the milk. (You still need to add those 2 final tablespoons of milk!)”
I made this today, and unfortunately it was not good. It had a strong taste of flour (or at least it resembled the taste of flour), to the point where I had to throw the whole thing away. I followed the recipe 100% and even weighted all ingredients.
Apart from that, I do not see how one can get 16 servings out of this recipe! Eight servings is already a stretch. It’s a pity, because I really wanted to like it.