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
| Ingredient | Notes |
|---|---|
| Dark chocolate | I use Nestle’s 53% cacao dark chocolate chips. Anything darker can taste bitter. |
| Greek yogurt | Key ingredient. Honey vanilla Greek yogurt works best. |
| Coconut oil | I use LouAna and find it doesn’t leave a noticeable coconut flavor. |
| Vanilla, salt, baking soda | Add flavor and help with structure. |
| Coconut sugar | Can swap with light 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:
Healthy Brownies
Video
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.
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!
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!
Wow! That is quite the compliment to hear they taste like Ghiradelli 🙂 Makes my day to hear that! Thank you so much for your comment and trying these out Meghan! Glad they were enjoyed 🙂
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.
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 🙂 Thanks for the comment!
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?
Glad you enjoyed them!! And it sounds like you don’t have much of a sweet tooth — that is awesome! 🙂 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!
Hi Chelsea,
This is just what I have been looking for! Can you replace the chocolate chips with cocoa powder?
Thanks!
AJ
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!
Definitely want to try this Recipe. I hope it is as good as it sounds. 🙂 I will get back to you. 🙂 xxx
Sounds great! I hope you love it 🙂
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.
YAY!! That seriously makes me so happy to hear! I hope you love whatever you try next! 🙂
These brownies were amazing thank you!!
So glad you enjoyed these!!
HAHA too funny! 🙂
I’m about to make this recipe as soon as my son gets home from Walmart with the dark chocolate chips and yogurt!
Haha!! Thanks for chiming in; I’ll have to let him know 🙂 Hope you loved the brownies!
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!
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! 🙂
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)!!
So delete away if you want and I can post about the awesomeness!!!! ??
YAY!!! I am so happy they were better for you with that coconut oil melted, so glad you loved these!!
can I use oat flour instead of blending oats?
Yes! 🙂
I’m dairy-free. I’m wondering what I can substitute for greekyogurt.
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.
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.
These brownies look delicious!
Hahaha aren’t they awesome?! Thanks so much Raquel! 🙂
YUM, these look absolutely delicious!