Fudgy Chocolate Brownies (Healthier Version)
These fudgy chocolate brownies are a healthier twist on the classic dessert. Made with whole wheat flour and less sugar, they are still incredibly delicious and satisfying.
Equipment
- 1 8x8 inch baking pan lined with parchment paper
- 1 Mixing Bowls Medium and large
- 1 Whisk
- 1 Rubber spatula
Ingredients
Dry Ingredients
- 1 cup whole wheat pastry flour
- 0.5 cup unsweetened cocoa powder
- 0.5 tsp baking powder
- 0.25 tsp salt
Wet Ingredients
- 0.5 cup coconut oil, melted
- 0.5 cup maple syrup
- 2 large eggs
- 2 tsp vanilla extract
Optional
- 0.25 cup dark chocolate chips for topping
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper.
- In a medium bowl, whisk together the whole wheat pastry flour, cocoa powder, baking powder, and salt.1 cup whole wheat pastry flour, 0.5 cup unsweetened cocoa powder, 0.5 tsp baking powder, 0.25 tsp salt
- In a large bowl, whisk together the melted coconut oil, maple syrup, eggs, and vanilla extract.0.5 cup coconut oil, melted, 0.5 cup maple syrup, 2 large eggs
- Pour the dry ingredients into the wet ingredients and mix until just combined. Be careful not to overmix.
- If using, stir in the dark chocolate chips.2 tsp vanilla extract
- Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the brownies cool completely in the pan before cutting into squares. Enjoy!
Notes
For a richer flavor, use Dutch-processed cocoa powder. Store leftover brownies in an airtight container at room temperature for up to 3 days.