Healthy Brownies

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The BEST healthy brownies with no flour, no refined white sugar, no butter, and no eggs. These delicious healthier brownies are easy to make and include an optional frosting recipe made using Greek yogurt!

The best Healthy Brownies! Made without flour, refined sugar, butter, or eggs, these rich, fudgy, and deeply chocolatey brownies can be easily prepared with ingredients found at your local grocery store. Plus, there’s an optional frosting recipe for those who love frosted brownies.

Next time try our popular Applesauce Brownies or Gluten-Free Brownies!

Image of the Healthy Brownies cut into squares

Healthy Brownies

Brownies are hands down one of my favorite desserts — the richer and fudgier, the better! And if I don’t have a plan for a batch of brownies to go (family, friends, neighbors, etc.) they will all get consumed by yours truly. Literally, every single piece, and I wish I were exaggerating but I’m not.

As a result, I’ve worked and worked and worked on a healthy recipe that I absolutely love but has better ingredients, because I shouldn’t eat this entire tray of Peanut Butter Cup Brownies. So now, when I eat these at least I’m getting some health benefits from it. ๐Ÿ™‚ 

What to expect from this recipe

This brownie recipe is one of the recipes I am proudest of — it’s pretty amazing how great the ingredients are for the insanely fudge-y, rich, and delicious flavor and texture these brownies deliver. But I also want to be completely transparent; these brownies aren’t for everyone. Read on to see what I mean.

Texture-wise: So, this is probably contrary to every single brownie law of the universe, but these healthy brownies are best served cold. Cover these tightly and chill them overnight (or about 4-6 hours) and then you’ll know what I’m talking about. They taste like rich, dark chocolate fudge. After being chilled they are very dense and not at all cake-like. When warmed up they do have a lighter and more cakey texture. Healthy Brownies are thick, chewy, and quite rich (especially with the frosting on them).

Flavor-wise: These brownies have a slightly bitter, strong dark chocolate flavor. I use 53% cacao dark chocolate so I don’t find them overly bitter, but they do taste strongly of dark chocolate. If you don’t love dark chocolate, you can use milk chocolate. Beyond the dark chocolate, these also have a lot of Greek yogurt in them. I recommend you use a good, sweet, and non-tangy Greek yogurt (more on this later). 

Process shots: images of the chocolate chips and coconut oil being melted and stirred together then adding Greek yogurt to the melted chocolate

Healthy Brownie Ingredients

Here are the ingredients I use and recommend for the best results in this recipe. None of them are sponsors; they’re just what I use when making this recipe.

  • Dark chocolate. I use Nestle’sยฎ Dark Chocolate Chips. Read up on the benefits of dark chocolate here. If you’re not a dark chocolate fan, milk or semi-sweet will work in its place.
  • Greek yogurt. This is in my opinion the most important ingredient in this recipe. It can definitely make or break the final flavor. I have tried so many different Greek yogurts and hands-down, the best yogurt to use is Honey Vanilla Greek yogurt (made by Greek Godsยฎ). Greek yogurt contributes loads of protein to these brownies, among other benefits.
  • Coconut oil. I have found a good amount of variation in coconut oil brands; mainly there is a stronger coconut flavor in some brands as opposed to others. I personally use LouAnaยฎ Coconut Oil and don’t find any recognizable or pronounced coconut flavor in these Healthy Brownies.
  • Vanilla extract, salt, and baking soda. These ingredients contribute to the flavor and leavening of the brownies.
  • Coconut sugar. This sugar is a non-refined sugar that has become very mainstream in grocery stores in the last few years. You should be able to find it among other baking sugars or in the health food section of your grocery store. If you don’t want to buy a special sugar for this recipe, brown sugar can be used instead. It’s a 1:1 substitute, but note that brown sugar is refined sugar.
  • Old-fashioned oats. More on this ingredient in the next paragraph.

Process shots: images of the vanilla, baking agents, and sugar being added and mixed together, then the oat flour and chocolate chips being added

Let’s talk oats

If there’s no flour in these flourless healthy brownies, what are we using? Regular old-fashioned oats! (Make sure to use old-fashioned or rolled oats, not quick or steel-cut oats). The oats are blended up before being added to the batter, and they resemble flour and serve the same function; read the “quick tip” below for a breakdown of the process.


How to make powdered oats: Add the old-fashioned oats to a food processor or small blender jar. Pulse the oats until they are ground into a powder-like consistency that resembles flour. Stir the oats around to be sure that all the oats have been finely ground and there arenโ€™t any whole oats left. (This will affect the texture and liquid absorption of these flourless brownies.) Make sure to measure the oats once they’ve been blended into a powder and not before.

Process shots: making the frosting for Healthy Brownies

Healthy Brownies Frosting

The frosting on these is optional. While it is a whole lot healthier than most frosting recipes, it does have refined powdered sugar in it. If you are avoiding refined sugar, you’ll want to leave off the frosting on this recipe.

The frosting contains only four ingredients and uses similar ingredients in the brownie base — more dark chocolate and more Greek yogurt, plus some milk and powdered sugar. I use almond or macadamia nut milk, but any plant-based milk works great here.

The frosting is very thick and ganache-like. It will harden as it sets and firms up on the cold brownies. It can soften and get melty in a warm environment, so I recommend keeping these brownies chilled.

Healthy Brownies in the pan with a parchment paper overhang.


  • Use the right ingredients. Take a minute to read through the ingredients section. The ingredients matter a lot on this recipe and you can end up with very delicious or, er… less-than-exciting, brownies, based on the ingredients used.
  • Line the pan. These brownies are very fudge-y and can be difficult to get out of an unlined pan. Save yourself the trouble by lining the pan with parchment paper and leaving an overhang for easy removal.
  • Wait until they’re chilled. These brownies are at their best after being chilled overnight. We love them best the next day. But even a few hours in the fridge and they’re delicious.
  • Use a sharp chefโ€™s knife to make cuts. Run the knife under warm water, dry on a kitchen towel, and repeat for each cut. These brownies are rich and sweet that youโ€™ll want to cut them pretty small. 

Healthy Brownies ready to be served

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Healthy Brownies

4.76 from 54 votes
The best Healthy Brownies! Made without flour, refined sugar, butter, or eggs, these rich, fudgy, and deeply chocolatey brownies can be easily prepared with ingredients found at your local grocery store. Plus, there's an optional frosting recipe for those who love frosted brownies.
The best healthy brownies with no flour, no refined white sugar, no butter, and no eggs. These delicious brownies are easy to make and include an optional frosting recipe made using Greek yogurt!
Print Recipe

Healthy Brownies

The best healthy brownies with no flour, no refined white sugar, no butter, and no eggs. These delicious brownies are easy to make and include an optional frosting recipe made using Greek yogurt!
4.76 from 54 votes
The best Healthy Brownies! Made without flour, refined sugar, butter, or eggs, these rich, fudgy, and deeply chocolatey brownies can be easily prepared with ingredients found at your local grocery store. Plus, there's an optional frosting recipe for those who love frosted brownies.
Course Dessert, Snack
Cuisine American, Vegetarian
Keyword healthy brownies
Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 6 hours
Total Time 7 hours
Servings 16 bars
Chelsea Lords
Calories 331kcal
Cost $5.53



  • 1 and 1/2 cups (53% cacao) dark chocolate chips divided Note 1
  • 1/4 cup + 2 tablespoons coconut oil Note 2
  • 1 cup honey vanilla Greek yogurt Note 3
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 1/2 cup coconut sugar (or use light brown sugar)
  • 3/4 cup oat flour (just blend regular oats in your blender)

Optional Frosting:

  • 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


  • PREP: Preheat the oven to 350 degrees F (176 degrees C). Line an 8x8-inch pan with parchment paper, leaving an overhang for easy removal. Lightly spritz with nonstick cooking spray.
  • MELT CHOCOLATE: In a large bowl place 1 cup (175g) of chocolate chips and set aside. Add the solid coconut oil to a separate, microwave-safe bowl. Microwave the coconut oil and then measure the coconut oil in its melted, hot state to get 1/4 cup + 2 tablespoons. Pour the hot melted coconut oil over the dark chocolate and stir the chocolate until it is completely melted. If needed, microwave the chocolate and coconut oil in 10-15 second bursts, stirring in between each burst for 20 seconds until completely melted and smooth. Let cool slightly.
  • REMAINING INGREDIENTS: Add in the Greek yogurt; stir to combine. Stir in the vanilla, salt, baking soda, and coconut sugar (or brown sugar).
  • BLEND OATS: Add old-fashioned oats to a blender or food processor. Blend or process until the oats are fine and resemble flour. Measure the oat flour after blending and not before, to get a level 3/4 cup. Add blended oats and remaining 1/2 cup (91g) chocolate chips to brownie batter. Mix to combine.
  • BAKE: Spread the mixture (it is very thick) into the prepared pan in an even layer. Bake in the preheated oven for 28-32 minutes or until a fork comes out clean when inserted into the center. Do not overbake. Slightly underbaking is better and will yield a superior taste and texture (more fudge-like). Remove from the oven and allow the pan of brownies to cool completely at room temperature on a wire cooling rack. If desired, frost the cooled brownies (see next step).
  • OPTIONAL FROSTING: In a microwave-safe bowl, combine the 1/2 cup chocolate chips and 2 tablespoons milk. Microwave in bursts of 15 seconds, stirring for 15 seconds in between each burst until the chocolate is completely melted. Stir in the Greek yogurt until fully incorporated and then whisk in the powdered sugar. Frosting may seem thin -- don't worry; it thickens as it cools. Let stand at room temperature for 10 minutes and then spread frosting evenly over the brownies.
  • CHILL: Cover the frosted (or unfrosted) brownies and place them in the fridge to fully chill. These brownies are best cold (we like them best after being chilled 6-8 hours). Once chilled through, remove the brownies using the overhang of the parchment paper. Cut into small pieces and enjoy!
  • STORAGE: Store leftover brownies in an airtight container in the fridge for 3-5 days. Freeze individually wrapped brownies for up to 2 months. The frosting does get a bit watery upon being thawed.


Recipe Notes

Note 1: We like Nestle's Dark Chocolate Chips best in these brownies. Too high of a cacao content in dark chocolate chips and the brownies will taste bitter. The chocolate chips are essential to the recipe, so don't leave them out or interchange them with cocoa powder.
Note 2:ย  Greek yogurt is arguably the most important ingredient in this recipe. It can definitely make or break the final flavor. I have tried so many different Greek yogurts and hands down the best yogurt to use is Honey Vanilla Greek yogurt (made by Greek Godsยฎ). If you do not love the Greek yogurt straight out of the container, you will likely not love this recipe -- the Greek yogurt is a huge component. I also recommend adding a flavored Greek yogurt (honey or vanilla flavored) instead of plain.ย 
Note 3: I have found a good amount of variation in coconut oil brands; some brands leave a stronger coconut flavor in some brands than others. I personally use LouAna Coconut Oil and don't find any recognizable or pronounced coconut flavor in these brownies.

Nutrition Facts

Calories: 331kcal | Carbohydrates: 42g | Protein: 6g | Fat: 16g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 164mg | Potassium: 251mg | Fiber: 2g | Sugar: 27g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 1mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

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Recipe Rating


  1. Oh yum! I’m totally craving these brownies for breakfast! And since they’re healthier thats ok, right? ๐Ÿ™‚ Sounds delicious, Chelsea!

  2. Your dad is too funny! That’s so cute – at least he’s trying to stay hip ๐Ÿ™‚ Love these healthier brownies! They look perfect and I love the video ๐Ÿ™‚

  3. I’m 100% trying these, brownies have become my lifeline since becoming pregnant and I NEED a healthier version so I don’t blow up like a balloon!

        1. My brownies never “set up”. They were a delicious chocolate sauce, though. I wish I knew what I did wrong. Or was an ingredient left out of the recipe?

    1. Sorry Deborah, I haven’t tried anything in place of the Greek yogurt so I can’t say for sure what would work. It’s pretty important to this recipe unfortunately.

    2. I know this was posted years ago but I thought I would make a suggestion for anybody else out there that is dairy free. Coconut yogurt might work as it is thick like Greek yogurt. I haven’t tried this recipe yet but I will once I have coconut yogurt on hand.

  4. I definitely think my result was because of too much coconut oil (will try again with just 1/4 c) and no eggs. The taste was AMAZINGG just not the texture…so I don’t want to give up on this recipe yet!

    1. Hey Laura! So glad to hear you liked the taste on these!! I’m not quite sure what texture you are hoping for, but they are more the texture of a dense (almost undercooked) brownie or even the texture of thick fudge in my opinion. Did you try chilling them too? They shouldn’t be “liquid-y” at all, so make sure that you have enough oat flour in your brownies (measure oat flour after blending) Check out my video too to make sure you have the same consistency as in the video. Hope this helps! ๐Ÿ™‚

      1. Thank you!! I think the problem was measuring the coconut oil pre melting!!! If I could delete that past comment I would bc I tried then again and they were great (coconut oil measured post melting)!!

          1. YAY!!! I am so happy they were better for you with that coconut oil melted, so glad you loved these!!

    1. 5 stars
      I’m about to make this recipe as soon as my son gets home from Walmart with the dark chocolate chips and yogurt!

      1. Haha!! Thanks for chiming in; I’ll have to let him know ๐Ÿ™‚ Hope you loved the brownies!

  5. 5 stars
    Absolutely Delicious!
    I made this brownies and within 1 and half day it was all gone! My husband and 3 girls (11, 8 and 6) absolutely loved them. I will never make brownies any other way. I am so grateful for your recipe and I am so looking forward to trying more of your healthy recipes.

  6. Definitely want to try this Recipe. I hope it is as good as it sounds. ๐Ÿ™‚ I will get back to you. ๐Ÿ™‚ xxx

  7. Hi Chelsea,
    This is just what I have been looking for! Can you replace the chocolate chips with cocoa powder?

    1. Hey AJ! So glad to hear it!! Unfortunately these wouldn’t work out at all without the chocolate chips — those are one of the main “structures” to these brownies!

  8. I made these yesterday and refrigerated overnight (and ate for breakfast today!). I really like the texture of them but oh man they are way too sweet with the combined sugars from the chocolate chips and vanilla Greek yogurt. I only used half of the amount of Palm Sugar after reading how much sugar is in the vanilla Greek yogurt.

    I would like to try them again with plain Greek yogurt as it has no sugar and an unsweetened dark chocolate, perhaps the baking squares. Have you ever tried the recipe with the baking squares of chocolate rather than the chocolate chips?

    1. Glad you enjoyed them!! And it sounds like you don’t have much of a sweet tooth — that is awesome! ๐Ÿ™‚ Plain Greek yogurt should be totally fine in these. I haven’t tried baking squares, but I don’t see why they wouldn’t work if you still chop and then measure them as if they were chocolate chips!

  9. 5 stars
    These are to die for! I made them right away when I read the recipe. I was having a major chocolate craving! I had to change 2 things because I didn’t have what was in the recipe. So, I used whole wheat flour in place of the oats and then I had to use regular granulated sugar in place of coconut sugar. I know my changes made it less healthy, but it’s all I had. I will be making them again. My mom had one and even said she would’ve never known they were healthier. They tasted just like the Dark Chocolate Ghirardelli brownie mix. Thanks!

    1. Wow! That is quite the compliment to hear they taste like Ghiradelli ๐Ÿ™‚ Makes my day to hear that! Thank you so much for your comment and trying these out Meghan! Glad they were enjoyed ๐Ÿ™‚

      1. I used the Ghirardelli bittersweet chocolate chips they were so great.. and they melted up so creamy. I used all the ingredients listed in the recipe and I spent a fortune at the grocery store, but at least I know what I am eating is healthier.. the coconut sugar blended so great. and I used Organic greek vanilla yogurt Liberte’ it was so very creamy. I would do this again.

        1. I’m so happy to hear you enjoyed these!! And Ghiradelli is definitely one of my favorite chocolates to use – YUM! The vanilla yogurt sounds delicious too ๐Ÿ™‚ Thanks for the comment!

  10. 5 stars

    1. Thank you so much! I’m thrilled you enjoyed these brownies ๐Ÿ™‚ And thanks for calculating the WW points! I’m sure that will be so helpful to others! ๐Ÿ™‚

  11. 5 stars
    OMG!!! I am on this new diet and i am craving junk foods so bad but i know i cant eat them so i googled healthy brownies and this came up first.. I am sooo excited to tried this out making them tomorrow!

  12. Love these! Thanks! I didn’t have vanilla yogurt on hand but I did have OIKOS chocolate yogurt on hand. It worked yummy too. For the frosting I didn’t use regular powered sugar I used stevia. With a few pulses in the blender (like the oats) it turns Stevia into sugar-free powered sugar. I will probably be making these more often.

    1. Ooo chocolate yogurt sounds divine! ๐Ÿ™‚ So happy you enjoyed these! And thanks for the stevia tip — that sounds like an awesome and healthier frosting! ๐Ÿ™‚

  13. 5 stars
    These are AMAZING, I am making them right now for the second time. You were right warm out of the oven amazing, esp with ice cream but cold the next few days even better!!! I will be making these for the next pot luck thats for sure. Thanks:)

    1. Yay!! So glad to hear you’ve loved these! Thanks so much for the comment Sonja!! And ice cream on top sounds PERFECT!

  14. They sound amazing! Can you find coconut sugar in the supermarket? and any idea how many calories per serving?

    1. I’ve found coconut sugar at Walmart, Smiths (Kroger stores), and Harmons. It’s also at pretty much any health food store or online ๐Ÿ™‚ I don’t know the calories per serving, but My Fitness Pal is a great resource! ๐Ÿ™‚

  15. 5 stars
    Has anyone done a calorie count on these? Just curious. I made these and they were great! Very rich, but great!

    1. So glad you’ve enjoyed them!! Not sure on the calories, but perhaps someone else can chime in ๐Ÿ™‚

      1. 5 stars
        I just did the count it’s 210 for serving of 6 and 105 for servings of 12 with no frosting – replaced coconut sugar with Boresha Sweet.

        1. Awesome!! I’m sure there are so many people that will appreciate this count. Thanks Misty!

  16. 5 stars
    OMG I have to tell you that at first I was skeptical. I’ve tried (and hated) the chickpea brownies, avocado brownies and was about to try the black bean ones until I found your recipe. They just came out of the oven and I couldn’t wait for them to cool completely to give them a try. Let me say THEY ARE EVERYTHING YOU CLAIMED THEY’D BE!!! Amazing and I don’t feel guilty! Now as long as I don’t inhale the entire pan I’ll be good. Thank you for the wonderful recipe.

    1. Haha!! I have hated them all too so I’ve been on a mission to make some yummy ones WITHOUT any of those ingredients ๐Ÿ™‚ I am so thrilled with this comment I am so glad these were so well enjoyed! Thank you Andrea!

  17. Hi there. I see in your healthy brownie post from Oct/15 that you mention a healthy brownie recipe with a lot of peanut butter. Can you direct me to that recipe please?

  18. Chelsea,
    I have a kid who reacts to coconut oil. Is it ok to substitute vegetable oil in your recipes which calls for melted coconut oil?

    1. I’ve actually not tried that substitute in most of my recipes. I know it doesn’t work in my cookies recipes, but I’m really not sure about the breads and brownies. Sorry Alice, I wish I could be of more help!

  19. 5 stars
    Hi Chelsea!! These brownies were delicious, thanks for posting this awesome recipe!! As I bake almost exclusively paleo, this recipe was fun for me to experiment with! Just FYI, I substituted almond flour for the oat flour, and agave for the coconut sugar (only because there was no more in my pantry!). So those substitutions work great for anyone curious. Thanks again for this great recipe!

    1. Hey Liz! So glad you enjoyed these brownies! ๐Ÿ™‚ Thanks for sharing your substitutions as they are so helpful for others ๐Ÿ™‚

  20. I made these for my husband the other day, and they didn’t last very long. For the frosting I used sour cream instead of milk because I forgot to pick some up, and it worked a treat! I love the crunchy, nutty texture of these! Will no doubt make these again and again????

    1. Awesome!! I’m so thrilled you enjoyed these so much! Thanks for the kind comment ๐Ÿ™‚

  21. 5 stars
    Hi! I’m making a “clean” white cake with chocolate frosting for a Fitness instructor friends’ birthday. It will be a 2-layer 8″ cake.I plan on using the frosting from your brownies, because it was love at first bite! Will this be an easy recipe to double, even maybe triple?? And do you think it is too heavy for a plain white layer cake. Aaaand, can I whip it to make it lighter and more spreadable or do I need to add more liquid? Sorry for all the ??? but I really want this to work!!!! Thanks!!!

    1. How nice of you!! And I’m so happy you enjoyed the frosting ๐Ÿ™‚ I think it would be fine to double, but triple might get a little tricky just with melting the chocolate evenly. I also don’t think it would be too heavy on a plain white cake, but I love thick and dense frostings which this definitely is ๐Ÿ™‚ As far as whipping it, I’m not sure. I would recommend letting it sit for a few hours and then beating it with hand mixers for a few minutes and see if that whips it lighter. I don’t think you want to add more liquid. I hope this helps, sorry I don’t have any definitive answers for you since I haven’t tried using this on a cake… yet ๐Ÿ™‚

      1. 5 stars
        Thank you! That was very helpful!!! And I agree, The thicker the frosting, the more decadent IMO ๐Ÿ™‚ (BTW, I just finished the last brownie and will be making another batch!!! Can’t tell you how much we enjoyed them.)

    1. I’m not sure; I haven’t tried wheat flour in these. If you do try it be aware that the oat flour absorbs a lot more liquid than wheat flour so the measurements wouldn’t be an exact substitution.

  22. Made these brownies but the taste wasn’t what I hoped for. It was a bit salty, and I’m not sure what I did wrong because I followed the recipe exactly. I will try making them again.

    1. Oh I’m sorry to hear these aren’t what you were looking for. Did you try them chilled? I’ve never thought them to have any salty taste so is it possible you mis-measured the salt? If not, maybe just omit the salt next time ๐Ÿ™‚

  23. I am prepping to start The Zone Diet, and I was wondering if you have the nutritional values for the brownies. I need the protein, carbs and fats to figure it out. I’d love to try these…..even just to have when I’m craving chocolate.

  24. 3 stars
    I made these last night with whole wheat flour and they turned out delicious but more crumbly and very very soft like a sponge cake almost. I was really hoping they’d be nice and chewy ? Did I do something wrong?

    1. Yes, they shouldn’t be crumbly or soft. I believe that is because you used the whole wheat flour. The oat flour works very differently in these than whole wheat flour. Also if you chill them they really get quite dense and fudgy like a brownie. Hope you give these another try with the oats instead of the flour!

  25. 5 stars
    Made these little monsters for work and they were 100% success! (I haven’t tried them yet but everyone in my office has so rumor hast it^^)
    The texture is intense especially using the greek yogurt and it all depends on the chocolate you use (75%).
    I made alterations though and instead of using coconut sugar I opted for dessicated coconut (40g, 10g stavia and 10g brown sugar). I also only used 3/4 cups of icing sugar – you really dont need more than that, probably even less. Also opted out of chocolate chips as they are usually worse in cocoa content.
    Will make this again next week for sure x

    1. Yay!! So thrilled to hear these were a huge success! I’m so happy they were enjoyed throughout the office ๐Ÿ™‚ Thanks for the comment Natalie!

  26. 5 stars
    Made these yesterday and I have just easten a cold slice with a cup of tea and it was divine. My little sister had one yesterday and she really liked them. Will be taking the remaining brownies to work tomorrow to share with my work colleagues. Thank you for sharing this healthy recipe Chelsea! ๐Ÿ™‚ x

    1. So thrilled you and your sister enjoyed these Faith! Thanks so much for the comment ๐Ÿ™‚

  27. 5 stars
    Thanks so much for this! It was perfect to break fast with during Ramadan. I also had to blog about my first attempt at it, and I hope I did it justice. ๐Ÿ™‚

    1. I loved your blog post!! I’m so thrilled these were enjoyed ๐Ÿ™‚ Thank you AFizzle!

  28. 5 stars
    OMFG! I made these brownies this past weekend and they were absolutely incredible! Seriously the best damn brownies I’ve ever had in my life! You’re right, they are amazing cold. My boyfriend loved them even though he hates greek yogurt! I can’t wait to make them again even though I still have a couple left! I only used 1/2 cup of powdered sugar in the icing and it was still plenty sweet. I didn’t have coconut sugar so I just used white sugar. And I used a high quality semi sweet chocolate chip (46%) by Guittard. I may use their 63% dark chocolate next time. Mmmmm. My parents loved them too. So decadent!

    1. I just read another comment several comments back stating that these taste like Ghirardelli box brownies. I can say that they definitely do not. They are a million times better. I made a box of Ghirardelli brownies this weekend too because I needed something to take to a party. They were good, nice and soft and chewy but nowhere near this level of better than sex brownies!

      1. Wow!! That is seriously quite the compliment, makes my day to hear these are better than Ghiradelli ๐Ÿ™‚ Thank you April! So happy you enjoyed these! ๐Ÿ™‚

    2. Haha!! I am so thrilled you and your boyfriend enjoyed these so much! ๐Ÿ™‚ Thanks for sharing your changes too! ๐Ÿ™‚

  29. I’m not sure where I went wrong with these brownies. Still looking forward to eating them, but they turned out being more of a brownie bark texture, thin and not fluffy, and a bit crunchy. My batter wasn’t quite as thick, but I followed all the instructions to a tee. Any suggestions?

    1. Did you use an 8 x 8 pan? Or did you perhaps use a larger pan? That’s the only way I could see them being thin since they are quite thick.

  30. 5 stars
    Your recipe is exactly as advertised. I made this yesterday, goofed up a little and melted ALL the chocolate, used brown sugar as I didn’t have coconut sugar. They were delicious warm but I took your advice and put them in the fridge, andโ€ฆWOW!! Seriously decadent!! Most recipes tout “the best” but yours truly are!! Chilled, they are a cross between a brownie and fudge! Mmmmmm!! Fellow foodies: Make theseโ€ฆyou won’t regret it!!

    1. Awe thank you so much Rhonda! ๐Ÿ™‚ I really appreciate your sweet comment and that you tried these out! ๐Ÿ™‚

  31. 4 stars
    Thanks for this recipe, Chelsea.

    I plan to try it but I’m wondering what your recommendation is for substituting the Oat Flour. I would like to make these completely CD friendly and oats are a no-no, unfortunately (LOVE’M but can’t use’m). Considering there’s a small amount of flour, I’m thinking I’ll simply use a GF blend, but it will no doubt change the texture and taste somewhat.

    Thanks for your time!

    1. You are welcome Regina! ๐Ÿ™‚ Gosh I wish I had a solid recommendation for something in place of the oat flour, but I haven’t tried any other flours here with success. If you do try a GF blend it will change it up… I would recommend trying less GF flour than oat flour so they don’t get too cakey. Wish I could be of more help!

  32. 5 stars
    These brownies were delicious! I’ve been looking for a recipe that actually tastes good AND is healthy! SO SO SO GOOD!

    1. I’ve never tried that so I’m really not sure what the result would be without further recipe testing. Wish I could be of more help!

    1. You could try an almond flour, but I haven’t ever tried almond flour in these so I can’t say for sure what the results would be.

  33. Hi Chelsea,
    Thank you for the recipe. My brownies kinda crumbly and didn’t hold together that much. Also the frosting couldn’t ‘dry’ up. I don’t know where did I go wrong. I’m now trying to put it in the fridge and will see if it got better tomorrow ??

    1. You’re welcome Lys! Did you make any recipe substitutions? Also the frosting does take a bit to firm up, hopefully after a night in the fridge it should be good to go ๐Ÿ™‚

  34. Hi Chelsea,

    Thank you so much for this recipe. I love dark chocolate. I would have made these atleast 6 times now, every time it comes out just perfect. It melts in the mouth, my daughter and I enjoy every bite of it. It really lifts up the mood after a long day at work. PLUS its a guilt free treat!

    Thank you sooo much!

  35. Hi Chelsea! I am a huge fan of yours. I have tried so many of your recipes and love each of them. Our family favorite is the Healthier Chocolate Greek Yogurt Banana Bread. Just wondering if we can replace some of the dark chocolate chips in the batter with milk chocolate chips? My children aren’t as big a fan of dark chocolate unfortunately!

    1. Thank you so much Jas! I’m so happy you hear that you’ve been enjoying my recipes; it makes my day to hear that! ๐Ÿ™‚ You can absolutely replace dark chocolate with milk chocolate chips in all of my recipes — they are very interchangeable ๐Ÿ™‚ I hope you and your family have a very Merry Christmas!

  36. I really want to try this recipe! ๐Ÿ™‚ Would it be possible to substitute the coconut sugar with honey?

    1. Thank you Janna! I wouldn’t recommend using honey instead of coconut sugar. Unfortunately I don’t think they would set up so well.

  37. 5 stars
    I love these!!! I made them today and me and my family really enjoyed them. My dad isn’t a big fan of foods caked with sugar and carbs and same with my mom. we are a very healthy family and these made our non-guilty dessert day! I’m a kid and yet it was a very simple and easy recipe to follow! one again, love these!!!

    1. I’m so happy to hear these brownies were a hit with the family! Thank you for the comment ๐Ÿ™‚

  38. 3 stars
    Looks and sounds yummy!btw I only gave this recipe 3 stars because theyr not sitting in front of me! Haha Can you swap cocobut sugar for Turbinado sugar? I bought some recently to try ans realized I have no idea what its good for or how to use it in recipes lol

    1. I’ve never tried Turbinado sugar in this recipe, so I can’t say for sure, but I don’t see why it wouldn’t work great. Enjoy!

    2. I don’t get why you would rate a recipe you haven’t tried. For other recipes (on other sites as well), some people rate after completely changing the recipe which also makes no sense to me

  39. Hi, I really wanted to try these brownies, but my sister is allergic to coconut. Is there a substitute I can use for the coconut oil and the coconut sugar?

    1. I can’t say these substitutes will work for sure without trying them myself, but I believe canola oil and brown sugar would work okay.

  40. 4 stars
    Hi Chelsea…thank you this absolutely wonderful delicious recipe. I tried it out yesterday. The brownies came out gooey and everyone loved it at home. However, I did notice that they were oily so I was wondering if I should reduce the quantity of the oil increase the oat flour to one cup. Will that be ok? Thanks once again.

    1. If they were oily then they should be fine with a little less oil ๐Ÿ™‚ I’m glad you like these brownies!

  41. 5 stars
    O.M.G. These are AMAZING!!!
    First time I made them as per the recipe, but unfortunately since my toddler has inherited my (lack of) self control when it comes to all things chocolate, I now use unsweetened applesauce instead of the oil and cut the sugar in half…. that way I don’t feel too terrible when we sit down on the kitchen floor as soon as the pan has cooled down enough to touch and we finish about half in one sitting. But when I’m making it for a girls’ night in, I make no changes, double the recipe and bask in the chocolaty praise as it gets devoured ๐Ÿ™‚

    1. I’m so happy these have a been a hit! ๐Ÿ™‚ Haha! Thank you so much for the comment ๐Ÿ™‚

  42. 5 stars
    Hey Chelsea,
    I’m not much of a baker since I can never stick to precise measurements and your brownies were my first attempt. I must say I did cheat and used cacao powder instead of chips but it was still amazing.
    I did have one question, mine as yummy as it was, was quite crumbly, could you tell me why so next time I don’t repeat my mistake. Less oil? Less yogurt?
    Thank you so much for introducing me to easy fuss free baking ๐Ÿ™‚

    1. I’m happy you enjoyed these! I think they were crumbly from using the cacao powder since that is going to be a lot different than chips (powder verses a “liquid” when the chocolate chips are melted). If you use the chocolate chips I think that should solve your problem! ๐Ÿ™‚

  43. 5 stars
    If anyone is like me despite my controlled diet I have a real sweet tooth! I came across this recipe and with all the ingredients in the cupboard I gave it a go! My oh my these are incredible taste like the real deal! ? Lovely to find a recipe without peanut butter don’t get me wrong I love encorperating into my healthy treats but sometimes it’s nice to not have it! Thank you! These are great! X

    1. I’m so happy you enjoyed these brownies! Thank you so much for the comment ๐Ÿ™‚

  44. These brownies are SUBLIME! It’s now going to be my go-to recipe! I replaced the sugar with 3/4 cup of honey – thus added another 1/2 tsp of baking soda and lowered the temp to 330 degrees F to adjust with the honey. They ended up turning out GLORIOUS – fudgy, sweet, and so amazing!

  45. My 3 year old son is all about baking lately, which is fun, but also not the healthiest thing ๐Ÿ™‚ I found your recipe and they are delicious! I even omitted the sugar, completely by accident….some how I skipped right over it, and noticed after I already had them in the oven. I did not have vanilla greek yogurt, so I just added a few extra splashes of vanilla. Some day I am going to learn to follow a recipe, but luckily for us this one worked out just fine!!!

  46. 5 stars
    WOW! I was super skeptical of a “healthy” brownie, but these are AMAZING! I can’t.stop.eating. ๐Ÿ˜‰

    I have a question about combining the oil and choc chips. My heated coconut oil did not melt the chips at all! I used a double boiler and it melted easily, but wanted to ask what others did to melt the chips with the oil. Thank you!

    1. So happy to hear you’re enjoying these! ๐Ÿ™‚ If the coconut oil doesn’t fully melt the chocolate chips, the double boiler works great too ๐Ÿ™‚ You could also try microwaving the chocolate chips with the coconut oil in short bursts of 15 seconds and stir in between each burst until melted.

  47. 5 stars
    Seriously best brownies ever! I tried baking them in a muffin tin to more easily share at work and after 20 min they were perfect. sooooo perfect. and if anyone is wondering, they are great with plain yogurt too.
    Quick question – I like to experiment with adding flavors to chocolately treats – do you think it might work to add toffee bits, mint extract, hazelnuts, or raspberries into the batter? Any weird consequences I haven’t considered to adding any one of those?
    Thank you SO much ๐Ÿ™‚

    1. I’m so happy you’ve enjoyed these brownies!! I don’t think you’ll have a problem adding most things into the batter especially extracts and toffee bits ๐Ÿ™‚

  48. 5 stars
    I’m a skeptic when it comes to healthy recipes because I’ve tried a few and they’re TERRIBLE, but yours is quite the opposite; it’s DELICIOUS! My batter is a bit thinner compared to yours I don’t know why but it still came out great and tasted great. I just seriously need to thank you for creating a healthy recipe that doesn’t taste like sand lmao

  49. 5 stars
    Fabulous!!! I didn’t have half the right ingredients ..found these as a healthier choice for my husband on Valentines Day at the last minute so I made lots of substitutes and I’m sure I compromised the “healthiness” of them some – I only had chocolate Greek yogurt and not quite a whole cup so added sour cream to make a cup, also used avacado oil instead of coconut oil. I had little bits of different chocolate left over from the holidays so used what I had. I also used brown sugar instead of coconut sugar. These are awesome!! I just cut them into hearts and refrigerated them, though I don’t know how the taste can get any better! I can’t wait to buy the proper ingredients and try them again the proper way. I still feel that because they are made with healthier oils, no butter, and oatmeal instead of all purpose flour and dark chocolate they’ve got to be at least a little less bad for us! ๐Ÿ˜‰

  50. 5 stars
    These are delicious!!! My vanilla yogurt had expired?but, I had some triple zero oikos in salted caramel flavor and let me tell you I couldn’t stop eating them lol. Thank you Chelsea for this awsome healthy recipe.

  51. 5 stars
    Hey.. I love this recipe.. and have made it several times.. just wanted to check If I can add 2 eggs to the batter as well to up the protein in them..

    1. So happy to hear that! ๐Ÿ™‚ I would not recommend adding eggs to this batter; it will completely change the texture (very cake like) and likely need other changes to compensate.

  52. 5 stars
    Absolutely delicious. I used semi-sweet chocolate chips, brown sugar, quick oats that I powdered in the blender, and no frosting – yummy. And I agree they taste even better cold.

    Any suggestions on how to make this vegan? I find almond or coconut yogurts to be very tasty but the consistency is liquidy compared to Greek yogurt. I want to make this for a vegan friend. TIA.

    1. So happy to hear that! Thank you so much for the comment ๐Ÿ™‚ Unfortunately I can’t give a great recommendation for making these vegan without experimenting myself. I’m not super experienced with vegan baking; wish I could be of more help!

  53. 5 stars
    These are Ah-MAZING!!!! I have been trying to eat healthier, but itโ€™s a challenge to kick my sweet tooth. I LOVE this recipe- these brownies almost take like a chocolate cheesecake! Yum! Thank you so so much for allowing me to kick nasty black bean brownies to the curb.

    1. Hahaha Jade i’m so glad you enjoy these. They are my go to treat too! And yeah, definitely avoiding those black bean brownies haha!

  54. Could I use coconut flour instead of oates? I am on a keto diet at the moment and sub with Stevia?

  55. I apologise if you have answered my questions already. Have you tried maple syrup sugar? How well do they freeze (minus frosting of course)? Thank you, so looking forward to making your recipe!

    1. I haven’t tried that! And I also haven’t frozen these, but other readers have reported freezing them with great results! ๐Ÿ™‚

  56. 5 stars
    I just wanted to say a huge THANK YOU for this recipe, it’s so delicious! I made it 5 times already. So, so good!!! Thank you so much! ๐Ÿ™‚

  57. 5 stars
    These brownies were delicious! I used plain Greek yogurt and did not put icing on. I am going to eat them with strawberries instead of the icing. Thank you for the recipe!

    1. MMM!! These would be delicious with strawberries on top! I’m so glad you enjoyed! ๐Ÿ™‚

  58. 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?

  59. 5 stars
    I loved it!!!!!!!
    And mom whoโ€™s not fond of chocolate loved too !! Itโ€™s a win win; thank you for the recipe ????????????

  60. I tried your recipe and they turned out great in flavor and a little bit crumbly but the whole family enjoyed them,. ????

    1. 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.

  61. 5 stars
    These brownies are amazing! I have made them many times now and they are my sister’s favorite. Thank you for the wonderful recipe! ๐Ÿ™‚

  62. 5 stars
    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!

  63. May I know the conversion of cup to ml. How much is 1 cup equivalent to, is it 1 cup = 240mL? thank you

  64. 4 stars
    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.

    1. I wouldn’t do honey in these brownies, I would substitute it with regular sugar or brown sugar

  65. These look delicious. I like to add protein powder wherever possible to up my protein intake. Have you tried adding it to these brownies?

  66. 5 stars
    Delicious! I opted to make these without the frosting and instead sprinkled a few of the extra chocolate chips on top. When they come out of the oven, they’re a bit of a soupy mess, but if you let them sit in the refrigerator overnight they really do become the best, crumbly brownies ever. Thank you for sharing!

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