The best Healthy Brownies—rich, fudgy, and deeply chocolatey! Made without flour, refined sugar, butter, or eggs, and with easy-to-find ingredients. Bonus: optional frosting for those who love frosted brownies.
Preheat oven to 350°F (176°C). Line an 8x8-inch pan with parchment paper, leaving an overhang for easy removal. Lightly spritz with cooking spray.
In a large bowl, place 1 cup (175g) of chocolate chips and set aside. Add the solid coconut oil to a separate, microwave-safe bowl. Microwave the coconut oil, then measure the coconut oil in its hot, melted state. Pour the hot, melted coconut oil over the dark chocolate and stir the chocolate until completely melted. If needed, microwave the chocolate and coconut oil in 10–15 second bursts, stirring between each burst for 20 seconds until completely melted and smooth. Let cool slightly.
Add in Greek yogurt; stir to combine. Stir in the vanilla, salt, baking soda, and coconut sugar.
Add old-fashioned oats to a blender or food processor. Blend or process until the oats are fine and resemble flour. Measure the oat flour after blending. Add blended oats and remaining 1/2 cup (91g) chocolate chips to the brownie batter. Mix to combine.
Spread the mixture (it is very thick) into the prepared pan in an even layer. Bake in the preheated oven for 28–32 minutes or until a fork comes out clean when inserted into the center. Do not overbake. Slightly underbaking is better and will yield a better taste and texture (more fudge-like). Remove from oven and allow the pan of brownies to cool completely at room temperature on a wire cooling rack. If desired, frost the cooled brownies (see next step).
Optional Frosting: In a microwave-safe bowl, combine the chocolate chips and milk. Microwave in bursts of 15 seconds, stirring for 15 seconds between each burst until the chocolate is completely melted. Stir in the Greek yogurt until fully incorporated, then whisk in the powdered sugar. Frosting may seem thin—don’t worry; it thickens as it cools. Let stand at room temperature 10 minutes, then spread frosting evenly over the brownies.
Cover the frosted (or unfrosted) brownies and place them in the fridge to fully chill. These brownies are best cold (I like them best after being chilled 6–8 hours). Once chilled through, remove the brownies using the parchment overhang. Cut into small pieces and enjoy!
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Notes
Note 1: I like Nestle’s Dark Chocolate Chips best in these brownies. Too high of a cacao content in dark chocolate chips and the brownies will taste bitter. The chocolate chips are essential to the recipe, so don’t leave them out or interchange them with cocoa powder.Note 2: Greek yogurt is a key ingredient in this recipe. I have tried so many Greek yogurts, and hands down the best one is Honey Vanilla Greek yogurt (made by Greek Gods®). If you do not love the Greek yogurt straight out of the container, you will likely not love this recipe. I recommend a flavored Greek yogurt (honey or vanilla flavored) instead of plain.Note 3: I have found a lot of variation in coconut oil brands; some brands leave a stronger coconut flavor than others. I use LouAna Coconut Oil and don’t find any recognizable or pronounced coconut flavor in these brownies.Storage: Store leftover brownies in an airtight container in the fridge for 3–5 days. Freeze individually wrapped brownies for up to 2 months. The frosting does get a bit watery when thawed.