Description

These Healthy Brownies offer a deliciously fudgy and guilt-free treat made with dark chocolate, oat flour, Greek yogurt, and natural sweeteners. This recipe balances rich chocolate flavor with wholesome ingredients, making it a perfect dessert for those seeking a healthier alternative to traditional brownies.

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)
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

Instructions

Prepare: Preheat your oven to 350°F (176°C). Line an 8×8-inch baking pan with parchment paper, making sure to leave an overhang on the sides for easy removal. Lightly spray the parchment paper with cooking spray to prevent sticking.
Melt Chocolate: Place 1 cup of dark chocolate chips into a large mixing bowl. In a separate microwave-safe bowl, melt the coconut oil until fully liquefied. Pour the hot coconut oil over the chocolate chips and stir until melted and smooth. If the chocolate isn’t fully melted, microwave in 10–15 second intervals, stirring in between, until the mixture is smooth. Allow the mixture to cool slightly before proceeding.
Add Remaining Ingredients: Whisk the honey vanilla Greek yogurt into the melted chocolate mixture until incorporated. Add the vanilla extract, salt, baking soda, and coconut sugar. Continue whisking until the batter is completely smooth.
Blend Oats: Using a blender, pulse regular oats into a fine powder to create oat flour. Measure out 3/4 cup of this homemade oat flour and stir it into the batter. Then fold in the remaining 1/2 cup of dark chocolate chips evenly throughout.
Bake: Spread the thick batter evenly into the prepared baking pan. Bake in the preheated oven for 28 to 32 minutes, or until a fork inserted in the center comes out clean. Avoid overbaking, as slightly underbaked brownies result in a fudgier texture. Once baked, cool the brownies completely in the pan on a wire rack.
Make Optional Frosting: For a luscious frosting, place the remaining chocolate chips and almond milk in a microwave-safe bowl. Heat in 15-second bursts, stirring after each interval until smooth. Stir in the 2 tablespoons of vanilla Greek yogurt. Gradually whisk in the powdered sugar until the frosting is silky and smooth. Let the frosting sit at room temperature for 10 minutes to thicken before spreading over the cooled brownies.
Chill: Cover the pan and refrigerate for a minimum of 6 hours, or overnight, to allow the brownies to set and enhance their fudgy texture. When ready to serve, lift the brownies out of the pan using the parchment paper overhang and cut into squares. These brownies are best enjoyed cold.

Notes

Use 53% cacao dark chocolate for the best balance between bitterness and sweetness.
The coconut oil adds moisture and richness; ensure it’s fully melted before mixing.
Oat flour can be made by blending rolled oats finely; this gluten-free alternative adds a wholesome texture.
Don’t overbake to maintain fudginess; underbaking slightly is ideal.
The frosting is optional but adds a delicious creamy chocolate topping.
Chilling is crucial for the brownies to firm up and develop their full flavor.
You can substitute almond milk with any milk of choice for the frosting.
Using honey vanilla Greek yogurt adds natural sweetness and protein without compromising texture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Desserts
Method: Baking
Cuisine: American

Keywords: healthy brownies, gluten free brownies, oat flour brownies, Greek yogurt brownies, fudgy brownies, low sugar brownies, coconut oil brownies