Fudgy Dark Chocolate Strawberry Brownies

By á-48467

Ingredients

• 3/4 cup (90g) white whole wheat flour (measured correctly)
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• 3/4 cup (60g) unsweetened cocoa powder (measured correctly)
• 1/4 tsp baking powder
• 1/4 tsp salt
• 2 tbsp (28g) unsalted butter or coconut oil, melted and cooled slightly
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/4 cup (60g) plain nonfat Greek yogurt
• 1/2 cup (120mL) pure maple syrup
• 1 cup (140g) frozen unsweetened strawberries, thawed slightly and diced

Preparation

Step 1

Preheat the oven to 300°F, and lightly coat an 8”-square baking pan with nonstick cooking spray.
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 yogurt, mixing until no large lumps remain. Stir in the maple syrup. Mix in the flour mixture, stirring just until incorporated. Gently fold in the frozen strawberries.
Spread the batter into the prepared pan. Bake at 300°F for 20-24 minutes (20 minutes yields the fudgiest brownies; 24 minutes yields slightly cakier brownies). Cool completely to room temperature in the pan, and let the brownies sit for at least 8 hours at room temperature for the fudgiest texture before serving.
Notes: For the gluten-free flour, I used as follows: ½ cup (60g) millet flour, 2 tablespoons (15g) brown rice flour, 2 tablespoons (15g) tapioca flour, and ½ teaspoon xanthan gum.

Regular whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted in place of the white whole wheat flour.

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.

If using fresh strawberries, the bake time may be reduced by a few minutes. The brownies are done when the edges look firm and the center looks glossy but mostly set.