Name: Healthy Chocolate Brownies with Greek Yogurt and Oat Flour Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 6 h 45 min
Cuisine: American
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); 1/2 cup dark chocolate chips (remaining); 2 tablespoons unsweetened vanilla almond milk (or any milk); 2 tablespoons vanilla Greek yogurt; 3/4 cup powdered sugar

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)

1/2 cup dark chocolate chips

2 tablespoons unsweetened vanilla almond milk (or any milk)

2 tablespoons vanilla Greek yogurt (for frosting)

3/4 cup powdered sugar (for frosting)

Instructions

Step 1: Preheat the oven to 350°F (176°C). Line an 8×8-inch pan with parchment paper, leaving an overhang on the sides. Lightly spray the parchment with cooking spray.

Step 2: Place 1 cup of the chocolate chips in a large bowl. In a microwave-safe bowl, melt the coconut oil. Pour the hot oil over the chocolate chips and stir until melted and smooth. If needed, microwave in 10–15 second bursts, stirring between each.

Step 3: Whisk the honey vanilla Greek yogurt into the melted chocolate mixture. Add vanilla extract, salt, baking soda, and coconut sugar; whisk until the batter is completely smooth.

Step 4: Blend oat flour by processing regular oats until fine. Measure 3/4 cup oat flour 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. Avoid overbaking for a fudgier texture. Let cool completely in the pan on a wire rack.

Step 6 (Optional Frosting): Combine the remaining chocolate chips and almond milk in a microwave-safe bowl. Heat in 15-second intervals, stirring each time until smooth. Stir in 2 tablespoons vanilla Greek yogurt. Whisk in powdered sugar briskly until smooth. Let sit at room temperature for 10 minutes to thicken, then spread over cooled brownies.

Step 7: Cover the pan and refrigerate for at least 6 hours or overnight. These brownies are best served cold. Use the parchment overhang to lift the brownies from the pan and cut into squares.

Tips & Variations

Use light brown sugar if you prefer a milder sweetness instead of coconut sugar.

For a nutty twist, add chopped walnuts or pecans to the batter before baking.

To keep brownies extra fudgy, slightly underbake and allow them to cool completely before chilling.

Gluten-free option: Ensure your oat flour is certified gluten-free.

Storage

Store brownies covered in the refrigerator for up to 5 days. Chilling enhances their fudginess and flavor. To serve, you can eat them cold or let them sit at room temperature for 10–15 minutes for a softer texture. You can also freeze brownies wrapped tightly for up to 3 months; thaw overnight in the refrigerator before serving.

FAQs

Can I use regular flour instead of oat flour?

Yes, you can substitute regular all-purpose flour for oat flour, but keep in mind the texture will be less dense and fudgy since oat flour adds moisture and tenderness.

Is it necessary to refrigerate these brownies?

Refrigeration is recommended as it helps set the brownies and optional frosting, enhances the texture, and keeps them fresh longer. They taste best when served cold or slightly softened at room temperature.