Healthy Brownies with all the richness and fudginess you love. No flour, refined sugar, butter, or eggs needed.
Or check out my popular Applesauce Brownies or Gluten-Free Brownies!
Author’s Notes
Hide the Pan, I’m Weak.
Brownies are one of my favorite desserts. The richer and fudgier, the better! BUT. If I don’t have a plan to share the batch with friends, family, or neighbors, I’ll end up eating every. single. piece. I wish I were exaggerating, but I’m not.
So, I came up with these healthy brownies. They still give me that same rich, chocolate fix, but if I eat a few too many, I don’t get the sugar crash afterward.
What to Expect
This is one of my all-time favorite recipes. These brownies are rich, fudgy, and made with simple, feel-good ingredients.
- Texture: Best cold. After a few hours in the fridge, they turn into dense, chocolatey fudge-like dessert. Warmed, they’re softer and more cake-like.
- Flavor: Strong dark chocolate flavor.
Ingredients In Healthy Brownies
- Dark chocolate: I use Nestle’s® Dark Chocolate Chips (53% cacao). Anything darker may taste too bitter.
- Greek yogurt: This is a key ingredient. I love Honey Vanilla Greek Gods® best.
- Coconut oil: I use LouAna® and find it doesn’t leave a noticeable coconut flavor.
- Vanilla, salt, baking soda: For flavor and structure.
- Coconut sugar: Or swap with lightly brown sugar (1:1).
Quick Tip
These brownies use old-fashioned oats instead of flour. Blend the oats into a fine powder before adding them to the batter.
The Frosting (Optional)
The frosting is optional. It’s made with just four ingredients and is much lighter than most, but it does include powdered sugar. If you’re avoiding refined sugar, skip it.
It uses more dark chocolate and Greek yogurt, plus milk and powdered sugar.
The frosting is thick and ganache-like. It firms up when chilled but softens in warm temps, so keep these healthy brownies cold.
Tips For Making Healthy Brownies
- Stick to the recipe: Swapping ingredients can change the texture and flavor.
- Line the pan: Use parchment and leave an overhang to lift them out easily.
- Chill before slicing: A few hours in the fridge makes them easier to cut.
- Use a sharp knife: Run it under warm water and wipe between cuts for clean slices.
Featured Comment
These brownies were delicious! I’ve been looking for a recipe that actually tastes good AND is healthy! SO SO SO GOOD!
-Rachel
More Desserts Made Lighter:
Desserts
Healthy No Bake Cookies
Desserts
Healthy Caramel Sauce
Desserts
Healthy Zucchini Bread
Desserts
Healthy Banana Muffins
Healthy Brownies
Equipment
- Blender or food processor
Ingredients
- 1-1/2 cups dark chocolate chips 53% cacao, divided, see note 1
- 1/4 cup + 2 tablespoons coconut oil see note 2
- 1 cup honey vanilla Greek yogurt see note 3
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup coconut sugar or light brown sugar
- 3/4 cup oat flour just blend regular oats in a blender
- 1/2 cup dark chocolate chips
- 2 tablespoons unsweetened vanilla almond milk or whatever milk you have on hand
- 2 tablespoons vanilla Greek yogurt
- 3/4 cup powdered sugar
Instructions
- Heat oven to 350°F (176°C). Line an 8×8-inch pan with parchment paper, leaving an overhang. Lightly spray with cooking spray.
- Add 1 cup of chocolate chips to a large bowl. In a microwave-safe bowl, melt the coconut oil. Pour the hot oil over the chocolate chips and stir until melted. If needed, microwave in 10–15 second bursts, stirring between each, until smooth. Let cool slightly.
- Whisk the Greek yogurt into the melted chocolate. Add vanilla, salt, baking soda, and sugar; whisk until completely smooth.
- Blend oats into a fine powder. Measure out 3/4 cup after blending. Stir into the batter along with the remaining 1/2 cup chocolate chips.
- Spread batter evenly into the prepared pan (it will be thick). Bake for 28–32 minutes or until a fork inserted in the center comes out clean. Do not overbake; slightly underbaking gives a fudgier result. Let brownies cool completely in the pan on a wire rack.
- Optional Frosting: In a microwave-safe bowl, combine chocolate chips and milk. Microwave in 15-second bursts, stirring between each, until smooth. Stir in Greek yogurt, then whisk in powdered sugar. Briskly whisk until completely smooth. Let sit at room temp for 10 minutes to thicken before spreading over cooled brownies.
- Cover the pan and refrigerate for at least 6 hours, or overnight. These brownies are best cold. Once chilled, lift out using the parchment and cut into squares.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage
Keep brownies in an airtight container in the fridge for 3–5 days. For longer storage, freeze individually wrapped pieces for up to 2 months.
Healthy Brownies FAQS
Not for the melted base, but they’re fine to use as the add-in chips.
Yes! Chopped nuts or toffee bits can be folded in before baking.
Other oils haven’t worked well in testing. Coconut oil is recommended for best results.
Some readers have tried dairy-free yogurts, but results may vary since the texture is different from Greek yogurt.
Make sure to blend the oats into a fine powder and measure after blending. Also, don’t skip the chill time.
Reader’s Notes & Tips
Tips & Variations from Chelsea’s Messy Apron’s Community
- No Frosting: Kelsey added extra chocolate chips on top instead.
- Yogurt Swaps: Tricia used plain, Tina used salted caramel, Anna used applesauce and sour cream.
- Sugar Swaps: Several used brown or white sugar instead of coconut sugar.
- Vegan Ideas: Asma suggested almond or coconut yogurt.
- Pan Options: Heather baked in a muffin tin, Tessa’s came out thin in a larger pan.
- Chill Time: Kelsey and others said they’re best cold after chilling.
- Sharing Wins: Many, like Stephanie and Faith, shared with friends and family—everyone loved them!
How can I substitute the coconut sugar with honey?I don’t like the taste of coconut sugar.
I wouldn’t do honey in these brownies, I would substitute it with regular sugar or brown sugar
How do I prevent the brownies from cbecoming too crumbly? They crumble in pieces when I lift them. Also, I can I get the right crust on top, as in your pics? Thanks a lot, taste is amazing.
Did you change any ingredients?
May I know the conversion of cup to ml. How much is 1 cup equivalent to, is it 1 cup = 240mL? thank you
I recently added grams to this recipe!
This is my first time ever leaving a comment after trying out a random recipe online but I really need to leave you a comment for sharing such a scrumptious and fabulous recipe. How did you even figure out how to mix all these ingredients together and made it into one of the tastiest brownies I’ve ever tasted in my entire life. Made twice in just a week and I would nvr make brownies the same way again. Kudos Chelsea!
So happy to hear these were a hit! Thanks so much Stephanie 🙂
These brownies are amazing! I have made them many times now and they are my sister’s favorite. Thank you for the wonderful recipe! 🙂
You’re so welcome!! Glad you’ve enjoyed them!
Can milk chocolate chips be substituted? Thats all I have in my pantry right now. They sound delicious
Unfortunately I think the flavor would be too lacking with milk chocolate chips on these brownies. I think they’d overall work fine, just lack in flavor quite a bit.
Making the brownies now the batter is out of this world can’t wait to try them when they are cooked!!!
Yay! Glad you like the batter; hope you love the brownies 🙂
I tried your recipe and they turned out great in flavor and a little bit crumbly but the whole family enjoyed them,. ????
So happy you enjoyed this! Thanks for your comment Paula! 🙂
I loved it!!!!!!!
And mom who’s not fond of chocolate loved too !! It’s a win win; thank you for the recipe ????????????
You’re so welcome! Thanks for the comment 🙂
While I love the flavor of fudge, I’d like to make a healthy brownie that still has the fluffy cake like consistency of a classic brownie, less like a block of fudge. Which of your recipes do you think would be best for this?
Hmm; I think you might enjoy these the best for a cake-like consistency: https://www.chelseasmessyapron.com/skinny-double-fudge-brownies-no-beans/ (although they do have a more peanut butter flavor). For pure chocolate flavor, I think this recipe is the closest; although it is more of a fudgy consistency. Hope you enjoy whatever you try!