Description

These Healthy Brownies combine rich dark chocolate with wholesome ingredients like oat flour and honey vanilla Greek yogurt to create a fudgy, moist treat. Made with coconut oil and naturally sweetened with coconut sugar, these brownies offer a delicious alternative to traditional recipes without sacrificing flavor. An optional creamy chocolate frosting adds an indulgent touch, perfect for special occasions or everyday enjoyment.

Ingredients

Scale

Brownie Batter

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 to make)
1/2 cup dark chocolate chips (remaining)
2 tablespoons unsweetened vanilla almond milk (or any milk)

Optional Frosting

2 tablespoons vanilla Greek yogurt
3/4 cup powdered sugar

Instructions

Prepare: Preheat the oven to 350°F (176°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal. Lightly spray the parchment with cooking spray to prevent sticking.
Melt Chocolate: Place 1 cup of dark chocolate chips in a large mixing bowl. In a microwave-safe bowl, melt the coconut oil until liquid. Pour the hot coconut oil over the chocolate chips and stir well until fully melted. If needed, microwave in 10-15 second intervals, stirring in between until smooth. Allow the mixture to cool slightly to avoid cooking the yogurt in the next step.
Add Remaining Ingredients: Whisk the honey vanilla Greek yogurt into the melted chocolate mixture. Add vanilla extract, salt, baking soda, and coconut sugar. Whisk thoroughly until the batter is fully combined and smooth.
Blend Oats: Using a blender or food processor, grind rolled oats until a fine powder forms. Measure out 3/4 cup of oat flour and fold it into the batter. Stir in the remaining 1/2 cup of dark chocolate chips evenly throughout the mixture.
Bake: Spread the thick brownie batter evenly into the prepared pan. Bake for 28 to 32 minutes or until a fork inserted in the center comes out clean. Avoid overbaking to maintain fudginess. Remove from the oven and allow brownies to cool completely in the pan placed on a wire rack.
Make Optional Frosting: In a microwave-safe bowl, combine the remaining chocolate chips and almond milk. Microwave in 15-second bursts, stirring between each until smooth. Stir in 2 tablespoons of vanilla Greek yogurt, then whisk in powdered sugar briskly until the frosting is smooth and thick. Let it sit at room temperature for 10 minutes to thicken.
Frost and Chill: Spread the thickened frosting over the cooled brownies evenly. Cover the pan and refrigerate for at least 6 hours or overnight to set. These brownies are best served cold. Once chilled, use the parchment overhang to lift out the slab and cut into squares for serving.

Notes

Use 53% cacao dark chocolate for a balanced bittersweet flavor that enhances richness without overpowering sweetness.
You can substitute coconut sugar with light brown sugar if preferred; both add a caramel-like sweetness and moisture.
Oat flour can be made at home by grinding rolled oats finely in a blender or food processor.
The optional frosting adds a creamy, sweet layer that complements the fudgy brownies but can be omitted for a lighter version.
Refrigerating the brownies improves texture and flavor, making them easier to cut and enjoy.
Ensure not to overbake to keep the brownie moist and fudgy.

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

Keywords: healthy brownies, low fat brownies, dark chocolate brownies, oat flour brownies, Greek yogurt brownies, guilt-free dessert, fudgy brownies, homemade brownies