Note: The image above is NOT a picture of Chelsea’s brownies…but the sure do look good, don’t they? I haven’t tried that recipe yet, but if you want to give it a shot, you can find it here!
If you’re like me, you eat sweets like it’s your job! My sweet tooth has slowed down over the years, but that doesn’t mean I won’t still indulge myself once in a while, and brownies are a particular favorite of mine. This recipe looks more complicated than it is. Served cold or warm, these brownies are guaranteed to keep you coming back for more! Follow Chelsea on Pintrest or visit her website for more healthier baked goods!
The best healthier brownies with no flour, no refined white sugar, no butter, and no eggs. These delicious and healthy brownies are easy to make and include an optional frosting recipe made using Greek yogurt! ~ Chelsea
- 1 1/2 cups dark chocolate chips, separated (I use 53% cacao)
- 1/4 cup + 2 tablespoons coconut oil (LouAna brand recommended)
- 1 cup vanilla Greek yogurt
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup coconut sugar
- 3/4 cup oat flour (blended regular oats)
- Step 1 Preheat oven to 350 degrees F.
- Step 2 Line an 8 x 8 pan with foil or parchment paper and then spray with nonstick spray (I use a coconut oil based spray that I love).
- Step 3 In a bowl, place 1 cup of chocolate chip or chopped and measured dark chocolate
- Step 4 Microwave the coconut oil and measure the coconut oil in its melted, hot state.
- Step 5 Pour the hot, melted coconut oil over the dark chocolate and stir the chocolate until it is completely melted. (For the best results, I suggest using LouAna coconut oil, as I have found other coconut oils vary in their baked taste and sometimes result in a bitter-tasting baked good.
- Step 6 Add in the Greek yogurt. Make sure the Greek yogurt is quite thick (check the notes below) and not watery. If needed, dab it with a paper towel after stirring and measuring it.
- Step 7 Stir in the vanilla, salt, baking soda, and coconut sugar.
- Step 8 In a blender or food processor, put in quick oats or old fashioned oats. Blend or process until the oats resemble flour. (Measure the oat flour after blending and not before).
- Step 9 Stir into the mixture.
- Step 10 Stir in the remaining 1/2 cup chocolate chips.
- Step 11 Spread the mixture (it is very thick) into the prepared 8 x 8 pan. Bake in the preheated oven for 28-32 minutes or until a fork comes out clean when inserted.
- Step 12 Do not over-bake. Slightly under-baking is better and will yield a better taste and texture. (More fudge-like).
- Step 13 Remove from the oven and allow to cool completely.
- 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 to 1 1/4 cup powdered sugar (Suly's Note: I only used 3/4 cup and it was really tasty!)
- Step 1 In a microwave safe bowl, combine the chocolate chips and milk.
- Step 2 Microwave in bursts of 15 seconds, stirring for 15 seconds in between each burst until the chocolate is completely melted.
- Step 3 Stir in the Greek yogurt and then whisk in the powdered sugar.
- Step 4 Start with 3/4 cup and add as needed. Note that the frosting thickens up a lot after being refrigerated.
- Step 5 Refrigerate the frosting (covered in an airtight container) for at least 30 minutes.
- Step 6 Cover the brownies with the frosting.
- Step 7 Remove the brownies using the overhang of the parchment paper or foil.
- Step 8 Cut into pieces and enjoy!
- These are great warm, but they are OUT OF THE WORLD good after being refrigerated overnight or for 6-8 hours (and eaten cold). I never thought I would say a brownie is good cold, but it tastes like brownie fudge after being chilled all night! So when I make these now, I automatically just chill them overnight because that’s the way we like them the best.
- However, they are also super good warmed up in the microwave for a few seconds before enjoying! Just be careful warming these as the frosting melts.
- Store brownies in an airtight container in the fridge for up to 3 days.
- Frosting doesn’t freeze well, but the brownies do freeze well being individually wrapped.
I’ve tried this recipe with several different types of yogurt. The best success I’ve had with lower fat yogurts is with a light Greek yogurt that is 130 calories a serving. Do not use a yogurt with less calories than that as it becomes too watery. I recommend a vanilla flavored yogurt as I believe it adds a lot more flavor than a plain yogurt.