Home > Desserts > Healthy Brownies Healthy Brownies January 30, 2021 | 185 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. These are the best Healthy Brownies! There is no flour, no refined white sugar, no butter, and no eggs, but don’t worry — you won’t have to go to a health food store — all the ingredients called for can be found at your local grocery. These chocolate brownies are rich, ultra fudge-y, and deeply chocolate. And bonus — there’s also a recipe for an optional frosting topping if you love frosted brownies. Next time try our popular Healthy Peanut Butter Brownies or Gluten-Free Brownies! 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. So now, when I eat that entire batch, at least I’m getting some health benefits from it. 🙂 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 especially bitter, but they do taste strongly of dark chocolate. If you don’t love dark chocolate, you most likely won’t care for these brownies. Beyond the dark chocolate, though, these also have a lot of Greek yogurt in them. If you don’t use a good, sweet, and non-tangy Greek yogurt (more on this later) you also will likely not love these healthy brownies. If you don’t like Greek yogurt in general, I don’t recommend this recipe. 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’s® Dark Chocolate Chips. Why dark chocolate as opposed to milk or semi-sweet? Dark chocolate is known for its high antioxidant content, mineral content, and is a great source of healthy fats; read up on the benefits of dark chocolate here. Greek yogurt. This is arguably the most important ingredient in the 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 Gods®). If you do not love the Greek yogurt straight out of the container, you will likely not love this recipe — because Greek yogurt is a huge component. I also recommend adding a flavored Greek yogurt (honey or vanilla flavored) instead of plain. 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 LouAna® 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. 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. QUICK TIP 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 aren’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. 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. Tips 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 nearly impossible to get out of an unlined pan. Save yourself the hassle 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 chef’s knife to make cuts. Run the knife under warm water, dry on a kitchen towel, and repeat for each cut. These brownies are so incredibly rich and sweet that you’ll want to cut them pretty small. MoreRecipesNo Bake Energy Bites (4 Ingredients)Healthy No Bake CookiesHealthy Cookie Dough CupsBanana Bread with Greek Yogurt FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Healthy Brownies 4.84 from 43 votes - Review this recipe These are the best Healthy Brownies! There is no flour, refined white sugar, butter, or eggs, but don't worry -- you won't have to go to a health food store -- all the ingredients called for can be found at your local grocery. These chocolate brownies are rich, ultra fudge-y, and deeply chocolate. And bonus -- there's also a recipe for an optional frosting topping if you love frosted brownies. SAVE TO RECIPE BOX Print Recipe Healthy Brownies 4.84 from 43 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These are the best Healthy Brownies! There is no flour, refined white sugar, butter, or eggs, but don't worry -- you won't have to go to a health food store -- all the ingredients called for can be found at your local grocery. These chocolate brownies are rich, ultra fudge-y, and deeply chocolate. And bonus -- there's also a recipe for an optional frosting topping if you 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 Calories 331kcal Author Chelsea Cost $5.53 IngredientsBrownies:1 and 1/2 cups (266g) (53% cacao) dark chocolate chips divided Note 11/4 cup + 2 tablespoons (71g) coconut oil Note 21 cup (252g) honey vanilla Greek yogurt Note 31 teaspoon vanilla extract1/2 teaspoon fine sea salt1/2 teaspoon baking soda1/2 cup (105g) coconut sugar (or use light brown sugar)3/4 cup (68g) oat flour (just blend regular oats in your blender)Optional Frosting:1/2 cup (84g) dark chocolate chips2 tablespoons (32g) unsweetened vanilla almond milk or whatever milk you have on hand2 tablespoons (34g) vanilla Greek yogurt3/4 cup (77g) powdered sugar InstructionsPREP: 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. Video Recipe NotesNote 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: 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 Gods®). 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. 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 FactsCalories: 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. DID YOU MAKE THIS RECIPE? 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.