Healthy Brownies Recipe
Introduction
These healthy brownies combine rich dark chocolate with wholesome ingredients for a guilt-free treat. Moist and fudgy, they satisfy your sweet tooth while offering a better-for-you option. Perfect for dessert or an indulgent snack.
Ingredients
- 1-1/2 cups dark chocolate chips (53% cacao, divided)
- 1/4 cup + 2 tablespoons coconut oil
- 1 cup honey vanilla Greek yogurt
- 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 (blend regular oats into a fine powder)
- 1/2 cup dark chocolate chips
- 2 tablespoons unsweetened vanilla almond milk (or any milk you have)
- 2 tablespoons vanilla Greek yogurt
- 3/4 cup powdered sugar
Instructions
- Step 1: Preheat your oven to 350°F (176°C). Line an 8×8-inch pan with parchment paper, leaving some overhang for easy removal, and lightly spray with cooking spray.
- Step 2: Place 1 cup of the dark chocolate chips in a large bowl. Melt the coconut oil in a microwave-safe bowl, then pour it over the chocolate chips. Stir until melted and smooth, microwaving in 10–15 second bursts if needed. Allow to cool slightly.
- Step 3: Whisk the honey vanilla Greek yogurt into the melted chocolate. Add vanilla extract, salt, baking soda, and coconut sugar, then whisk until the mixture is completely smooth.
- Step 4: Blend regular oats into a fine powder to make oat flour. Measure out 3/4 cup and stir it into the batter along with the remaining 1/2 cup dark chocolate chips.
- Step 5: Spread the thick batter evenly into the prepared pan. Bake for 28–32 minutes, or until a fork inserted in the center comes out clean. Be careful not to overbake—slightly underbaking results in fudgier brownies. Let cool completely in the pan on a wire rack.
- Step 6: For an optional frosting, combine the remaining chocolate chips and almond milk in a microwave-safe bowl. Microwave in 15-second bursts, stirring in between, until smooth. Stir in 2 tablespoons Greek yogurt, then whisk in powdered sugar until smooth. Let the frosting sit at room temperature for 10 minutes to thicken before spreading it over the cooled brownies.
- Step 7: Cover the pan and refrigerate for at least 6 hours or overnight. These brownies taste best when chilled. Use the parchment paper overhang to lift the brownies out of the pan and cut into squares.
Tips & Variations
- Use light brown sugar if you don’t have coconut sugar; it works just as well for sweetness and moisture.
- For a nutty twist, sprinkle chopped walnuts or pecans over the batter before baking.
- To keep it dairy-free, substitute the Greek yogurt with a plant-based yogurt alternative.
- Adjust sweetness by reducing the powdered sugar in the frosting or skipping it altogether for a less sweet option.
Storage
Store these brownies covered in the refrigerator for up to 5 days. Because they are best served chilled, reheating is not recommended. Instead, enjoy them straight from the fridge for optimal texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use all-purpose flour instead of oat flour?
Yes, you can substitute oat flour with all-purpose flour, but the texture may be slightly less moist. Using oat flour adds some extra fiber and a subtle nutty flavor that complements the brownies well.
Is it necessary to refrigerate the brownies?
Refrigerating the brownies helps the texture set and enhances their fudginess since the batter contains Greek yogurt. While you can enjoy them at room temperature, chilling is recommended for the best taste and firmness.
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Healthy Brownies Recipe
- Total Time: 6 hours 45 minutes
- Yield: 16 brownies 1x
- Diet: Gluten Free
Description
These healthy brownies combine dark chocolate and wholesome ingredients like oat flour and Greek yogurt to create a fudgy, satisfying treat that’s lower in refined sugar and fat. Sweetened with coconut sugar and honey vanilla Greek yogurt, they offer a rich chocolate flavor and moist texture without compromising on nutrition. Optional frosting adds an extra layer of indulgence while keeping the recipe balanced and nourishing.
Ingredients
Scale
Main Ingredients
- 1–1/2 cups dark chocolate chips (53% cacao, divided)
- 1/4 cup + 2 tablespoons coconut oil
- 1 cup honey vanilla Greek yogurt
- 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 (blend regular oats in a blender then measure)
- 2 tablespoons unsweetened vanilla almond milk (or any milk)
- 2 tablespoons vanilla Greek yogurt
Optional Frosting Ingredients
- 1/2 cup dark chocolate chips
- 3/4 cup powdered sugar
Instructions
- Prepare the pan: Preheat your oven to 350°F (176°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later, and lightly spray with cooking spray to prevent sticking.
- Melt chocolate and coconut oil: Place 1 cup of the dark chocolate chips into a large bowl. In a microwave-safe bowl, melt the coconut oil until fully liquid. Pour the hot coconut oil over the chocolate chips and stir gently until the mixture is smooth and fully melted; use short microwave bursts of 10–15 seconds if needed, stirring in between. Allow to cool slightly before the next step.
- Add wet and dry ingredients: Whisk the honey vanilla Greek yogurt into the melted chocolate mixture until fully combined. Add the vanilla extract, salt, baking soda, and coconut sugar (or light brown sugar), and whisk thoroughly until the batter is completely smooth.
- Prepare oat flour and combine: Blend rolled oats in a blender or food processor until they reach a fine powder consistency. Measure 3/4 cup of this oat flour and fold it into the brownie batter along with the remaining 1/2 cup of dark chocolate chips, mixing gently to combine evenly.
- Bake the brownies: Spread the thick batter evenly into the prepared baking pan. Place in the oven and bake for 28 to 32 minutes, or until a fork inserted near the center comes out clean. Be careful not to overbake, as slightly underbaking will give a fudgier texture. Remove from oven and allow the brownies to cool completely in the pan on a wire rack.
- Make optional frosting: If desired, place the remaining 1/2 cup of dark chocolate chips and almond milk into a microwave-safe bowl. Microwave in 15-second intervals, stirring between each, until smooth. Stir in 2 tablespoons of vanilla Greek yogurt, then whisk in powdered sugar until the frosting is completely smooth and glossy. Let the frosting sit at room temperature for 10 minutes to thicken before spreading over the cooled brownies.
- Chill and serve: Cover the pan and refrigerate the brownies for at least 6 hours or overnight to allow flavors to meld and the texture to firm up. Use the parchment paper overhang to lift the brownies out of the pan, then cut into squares for serving. These brownies are best enjoyed cold.
Notes
- Use dark chocolate with at least 53% cacao for balanced flavor and health benefits.
- Oat flour can be made by blending rolled oats until fine; this provides a gluten-free option if pure oats are used.
- The optional frosting adds extra sweetness and creaminess but can be omitted for a lighter version.
- Do not overbake to preserve the fudgy texture; start checking at 28 minutes.
- Refrigerating the brownies improves texture and flavor development.
- Substitute coconut sugar with light brown sugar if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: healthy brownies, gluten free brownies, oat flour brownies, fudgy brownies, dark chocolate brownies, Greek yogurt brownies, low refined sugar brownies
