Indulge in a healthy treat with the best healthy brownies! Made with wholesome ingredients like coconut flour, cocoa powder, and pure maple syrup, these fudgey delights are sure to satisfy your sweet tooth. Plus, they’re gluten-free, dairy-free, grain free and the best part? They are just about 100 calories per serving!
Guys.
These brownies.
They should not be as good as they are. But omg, they are.
So. Freaking. Good.
And they defy all the things that typically make brownies good:
- There’s no chocolate in the batter besides cocoa powder
- There’s very little oil and no butter
- There’s no white flour or flour in general besides a small amount of coconut flour
- There’s no white sugar or refined sugar of any kind
And because of all these things, these healthier fudgy brownies are not even a treat swap for those of you following the 21 Day Fix. I mean, the container count is 🤯. They clock in at just around 100 calories each (107 to be exact) and they are only 5 WW points on all plans. That is less than half the calories and points of traditional brownies, by the way!
So they may not be the prettiest brownies you will ever see, I think you could overlook that…am I right?
Why I love this recipe
- While they initially have a cakey texture, as they cool, they develop the perfect fudgy texture that is brownie perfection
- I love them for a healthy snack or dessert topped with almond butter or peanut butter. My kids love them with a scoop of vanilla ice cream or cocowhip
- They are naturally gluten and dairy free, so this a great recipe for those with dietary restrictions
- They contain healthy fats and even some fiber which is awesome for a dessert
- They freeze like a dream, so perfect to grab one whenever to satisfy that sweet tooth
- There are no black beans, sweet potato, or avocado or “hidden” veggies, just simple ingredients
- As I said, they are just around 100 calories which is mind boggling
Ingredients
So I told you what you don’t need for these fudgy brownies…but here is what you do need:
- coconut oil – use refined for less coconut flavor, or you can swap out avocado oil which I have done frequently. You could also use olive oil, but that might impart flavor that you aren’t looking for.
- cocoa powder– you want unsweetened cocoa powder for this recipe. I use Hershey’s.
- pure maple syrup or honey (WW – use maple syrup) – you don’t want to sub coconut sugar or another granular sugar. The coconut flour needs the moisture from a liquid sweetener such as maple syrup or honey in order to have the correct texture.
- eggs – another important ingredient to work with the coconut flour.
- vanilla extract – love adding some vanilla flavor to my chocolate brownies.
- coconut flour – I love that these use coconut flour as it’s the perfect way to get healthy fat and great use of that orange container for the 21 Day Fix.
- salt – I always add a little salt to my baked goods.
- a smidge baking soda
- (optional) hot water + 1 tsp instant coffee or 1 tablespoon of brewed coffee, room temperature – this will enhance the flavor of the cocoa powder with any need for chocolate chips or baking chocolate.
How to Make Healthy Brownies
These are so easy to make! Simply:
- Preheat oven to 350° and line an 8×8 baking pan with parchment paper. Spray with non-stick spray and set aside.
- In a small saucepan or medium sided microwavable bowl, heat the coconut oil until melted. Remove from heat and stir in cocoa powder and maple syrup. Allow to sit for a moment to cool a bit.
- In a large bowl, whisk eggs and vanilla, then add in coconut oil cocoa powder mixture and mix well. Stir in coffee + water.
- Add in the coconut flour, salt, and baking soda to the wet ingredients. Mix until no dry pockets remain.
- Pour brownie batter into prepared baking pan and bake for 20 minutes.
- Allow to cool completely before cutting and enjoying – these are even better after being in the fridge overnight! Enjoy with some milk or this white hot chocolate starbucks drink!
Expert Tips
- These brownies are a bit crumbly, as you can see from the photos. #healthybrownieproblems This improves dramatically, though, after they cool, so be patient before cutting them if you can! I put them right in the fridge, and omg – something really magical happens and they get crazy fudgy!
- Something I just learned- if you use a metal pan you will get a fudgier result. If you use a glass pan, your brownies will be more cake-like.
- The brownies are less crumbly if you use honey, but I love the maple flavor. It might be fun to try a mix of both!
- Definitely use parchment paper or parchment liners so your brownies don’t stick.
- If you cut your brownies with a plastic knife they cut cleaner (super fun reader tip).
- You can also make these in cupcake tins, muffin tins, or mini muffin tins for easier portion control!
Storage and Freezing
To store: Store your brownies in an air tight container in the fridge for the best texture
To freeze: Let brownies cool, then slice brownies into 12 servings. Place brownies in a gallon sized ziplock bag in a single layer. If you need to double up, place a sheet of parchment between the layers so brownies don’t stick. Thaw on the counter or in the microwave for 30 seconds.
Recipe FAQs
While these are dairy free and gluten free, they are not vegan because of the eggs. I haven’t tried using flax eggs or apple sauce, but I plan to soon, so I’ll keep you posted!
Sadly, no. Coconut flour isn’t easily swapped, so no swapping for this recipe. If you would like a treat swap brownie that uses whole wheat flour, check out this Secret Ingredient Brownie Recipe from The Foodie and The Fix.
If you are craving chocolate and have almond flour, make my yummy Gluten Free Chocolate Cake with Peanut Butter Frosting.
You truly don’t, but since these are made only with cocoa powder and no actual chocolate, the coffee works to intensify the flavor of the cocoa powder. If you don’t have it on hand, you can leave it out, but still include the water.
They are amazing straight from the freezer! And a great trick for having a little stash but not having them all at once. They will keep well for 3-4 months in the freezer as long as they are properly stored. I suggest using parchment to separate your individual brownies and then store them in an airtight container.
Looking for more healthy dessert recipes? Check these out:
No Bake Peanut Butter Cookies [Vegan | GF]
Whipped Ricotta Cheesecake Stuffed Strawberries
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating & a review in the comments section! We love hearing from you!
Healthy Brownies
Ingredients
- 1/4 cup coconut oil refined for less coconut flavor; you can also sub avocado oil
- 1/2 cup cocoa powder
- 1/2 cup maple syrup or honey
- 2 large eggs room temperature
- 1 teaspoon vanilla
- 1/4 cup coconut flour
- 1/4-1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 tablespoon hot water
- 1 teaspoon instant coffee or 1 tablespoon brewed coffee optional
Instructions
- Preheat oven to 350° and line an 8×8 baking pan with parchment paper. Spray with non-stick spray and set aside.
- In a small saucepan or microwave, heat the coconut oil until melted. Remove from heat and stir in cocoa powder and maple syrup. Allow to sit for a moment to cool a bit, then add in the eggs and vanilla and mix well. Stir in coffee + water.
- Add in the coconut flour, salt, and baking soda. Mix until no dry pockets remain.
- Pour into prepared pan and bake for 20 minutes.
- Allow to cool completely before cutting and enjoying – these are even better after being in the fridge overnight!
Kim Stueve says
I am wanting to try these but have read thru 4 times haha and I can’t fine the container count equivalent like in the recipes, am I missing it?! Thank you for anyone who can help a girl out! thanks!
Nancylynn says
It’s in the recipe card notes – 1 TSP, 2 sweetener TSP, ⅙ orange (which I don’t count) per brownie
And here’s a sweetener tsp explanation too! https://confessionsofafitfoodie.com/21-day-fix-approved-sweeteners/
Jenna says
I want to try this, but don’t have coconut flour on hand. Could I use almond flour, or glute-fre baking flour blend?
Nancylynn says
Unfortunately, the coconut flour cannot be swapped in this recipe! So sorry!
Elizabeth says
I used all purpose and they were amazing.
Nancylynn says
Thanks for this feedback!
Eleanor says
These are delicious!
Rosie says
Where do you get sweetber tesooons because I’m doing 21 day fix and in my program materials, there are no sweetner teaspoons to track?
Nancylynn says
Hi Rosie! Here is a post to help explain sweetener tsp – https://confessionsofafitfoodie.com/21-day-fix-approved-sweeteners/
Katrina says
So yummy! I have made two batches of these so far and my husband already wants more. I’m not a fan off coffee so I did not include that. I look forward to eating this treat at the end of the day.
Nancylynn says
I am so, so glad! Thank you for taking the time to rate and review these! ❤️
Katy says
Made these last nights, so delicious! I heated up cold brew in the microwave for the coffee part and worked like a charm!
Nancylynn says
Great tip, Katy! Thank you!
Melissa says
How long can these be stored in the fridge? I’d love to make these for my upcoming vacation to be used as dessert each night.. we will have a little kitchen with a fridge to put them in.
Nancylynn says
About 4 days in the fridge, but 3-4 months in the freezer (and readers say they are bomb straight from the freezer too!!)
Rachel Lagaly says
These are amazing and so easy to make! My 4 year old helped me! I used cold brew and turned out great—nice and soft! My whole family loves them!
Nancylynn says
Ahh great tip on the cold brew, thank you!
Lynne Martin Veilleux says
These brownies are ooey, gooey, and so delicious. The May challenge was excellent reminder to make these again. My husband just loves these. He loves all the Confessions of a Fit Foodie recipes I try. Yes, I am blessed with a husband who is happy that I make healthy food for us. Thank you so much for providing such wonderful content. Keep up the great work!
Nancylynn says
That does sound like a blessing – love the supportive husbands! Thank you for this comment and for joining the May cooking club!
Laurel says
Our family’s go to dessert when we want to indulge but still stay on track with our nutrition goals. Love how these satisfy my and my husband’s sweet tooth!
Nancylynn says
Yesss! Thank you for this feedback, Laurel!
Kristy says
These are so yummy and the texture is perfect! My dairy free daughter and gluten free father appreciate this recipe so much!!
Nancylynn says
Wow Kristy! Thank you! I’m so glad you have recipes to make for your daughter and father that are yummy!!
Holly says
Simply the best brownies! I make them as muffins because I’m not a fan of cutting bars. So easy! Super rich and super yummy. I think they are even better chilled?!?
Nancylynn says
Yes! Straight out of the freezer they are dreamy too!
Patricia Milker says
Well these aren’t gonna last long!!!
Made them in the morning so they’d have a chance to cool for after dinner; after I got them in the oven I was actually licking the pot like I was 5!!
Wouldn’t change a thing about this recipe!
Nancylynn says
Lol! Patricia, you’re the best cheerleader out there! Thank you for being here!
Johnna Revermann says
Have you ever added protein powder to this recipe? If so how much and do you eliminate another ingredient?
Nancylynn says
No, I haven’t! But curious if other readers have??
Amanda Bell says
Thank you so much for this recipe, these healthy brownies are AMAZING! I am allergic to almonds, so I am always excited when I see coconut flour as an option for a healthy dessert. Waiting for them to cool is hard, but definitely worth it! I agree they are best after being in the refrigerator overnight! I’m so happy these aren’t a yellow or a treat swap!
Nancylynn says
Ah allergies are so hard! I’m glad this one works for you!! Thanks for the comment and rating, Amanda!
Sarah says
These brownies are a staple in my house! I think they have the consistency of whoopie pies/gobs more than traditional brownies, but whoopie pies/gobs were one of my favorite things that my grandma baked. I also like that I can offer a dessert for a friend who is dairy free. AND when my youngest decided to do a weeks-long “sugar challenge,” he was so happy to be able to have a “healthy brownie” as a treat. Win, win, win. So glad you came up with this recipe!
Nancylynn says
This comment has so many things to LOVE about it! Thank you for trusting the recipes with all that special-ness!
Melissa Ziegler says
These are amazing! So much flavor.. so little guilt! My family and I make these a couple times a month. They are super easy to prepare and we usually have all the ingredients on hand.
Nancylynn says
Thank you, Melissa!
Lisa says
These are absolutely amazing. I made them into mini muffins and that was perfect for portion control. Glad I made them for the May Confessions Cooking Club! I’ll be making them more often!
Nancylynn says
Ooooh! Great tip! How many mini muffins did you get out of the recipe?
Karen Wolf Meltzer says
Finally added these brownies to our meal plan this week. I made them in muffin tins & decided to go big, so 9 servings. They’re delicious & extra yummy out of the fridge.
Nancylynn says
So glad you added them to your plan! Out of the fridge is perfect, I love them right out of the freezer too!
Carrie Dunning says
I can’t even tell you how stinkin’ excited I was to see the Healthy Brownies as the May Confessions Cooking Club recipe! I went ahead and whipped up a double batch to stock my freezer, since I’m a sucker for all things that are a “No treat swap”! I love to enjoy these bad boys straight from the freezer, sometimes with a tsp of natural peanut butter spread over the top like frosting. So much yum with or without it! 😋 I’ve got the baking of these puppies down pat… I make 12 perfect portions using my Pampered Chef Brownie Pan (no cutting required and helloooo no crumble brownies!) and my PC Medium Cookie Scoop to scoop the batter into each well. Since I made a double batch this time, I made 12 cupcakes, as well. It’s so wonderful knowing that I have a wonderful sweet treat waiting for me in the freezer… and it won’t derail my wellness goals. I’m hooked! Thank you, Nancylynn, for yet another amazing recipe!
Nancylynn says
Straight out of the freezer – now you are talking my language! YUM!! And a double batch – perfect, Carrie!
casey says
i don’t there is a recipe i haven’t liked yet, and this was added onto the list!
my combos were coconut oil, honey and just water (no coffee since i didn’t have on hand). waited about an hour of being in the fridge to try and it was so good, but excited to try it today. was a little crumbly and prob noticeable in the picture, but totally worth it!!!!
Nancylynn says
So glad you liked them, Casey!
Lucy Jacobs says
These brownies are the absolute best, and so easy to make. The only hard part is letting them cool off before you eat them. I’ve never made it to letting them sit in the refrigerator over night. They do taste even better the next day though.
Nancylynn says
Love this comment!!
Lindsay Wunderlich says
I made these for the first time today. They were so delicious. It was hard for me to let them cool before trying. I can’t believe they are not a treat swap. I will be making these again for sure.
Nancylynn says
Yay Lindsay! That cooling time is tough, lol!
Ashley says
What are the WW personal points?
Nancylynn says
They were just added- check them out!
Jen Ekstowicz says
There are no words to describe how scrumptious these are!!! The fact that they aren’t a treat swap makes this one happy girl!! 10/10 recommend for a sweet tooth or chocolate fix!
Nancylynn says
Thank you so much, Jen!!
LeAnn says
I’m going to be honest, I did not have high hopes for these. Shame on me though because all of the recipes I’ve tried from you have been SO delicious… these followed suit. I am a sweet eater and these completely satisfied that craving. They are so shockingly good!! Definitely going to be making these a lot.
Nancylynn says
Love that they exceeded your expectations! Thank you for the comment and 5 star review on the recipe – it means everything!
Michele says
These are fantastic! I made them for my daughter as an after school snack. We were discussing that treats don’t need to be filled with awful ingredients to taste good. These absolutely proved my point. Thanks so much for creating these great healthy alternatives.
Nancylynn says
I love this so much! Thank you for sharing this moment you had with your daughter!
Shanana says
I have made this recipe many times and will say that the coconut flour has no coconut flavor for those who are worried.
I have tried this with wheat, almond, regular, and other flours it did not turn out.
I have made these using the microwave to melt the oil and the brownies in my opinion turned out dry versus melting over the stove and I’m thinking it is because of how hot the oil got.
I would say over all to get the right consistency and taste for me anyway was to do everything over the stove.
Ps loved these and totally taste like the real deal.
Nancylynn says
Wow, thank you so much for all of this feedback!
Donna says
I am disappointed that you rarely post the calorie count on your recipes anymore! Many of us are calorie counters as well
Sincerely
Donna
Alana says
I have made this recipe a few times now and wow am I impressed! So delicious and they get eaten within hours 😍 best thing is you cannot even tell they are healthy!! I subbed the coconut flour for almond flour and it works perfectly best consistency ever🥰
Nancylynn says
Yay! Thank you for this comment!
Shanana says
How did you get it to turn out with Almond flour mine did not it was runny or oily still.
Angela says
These look amazing. If I were to use a 12 muffin pan, how much batter should I put in each tin?
Nancylynn says
Just divide the batter evenly among the 12 muffin spots, filling no more than 3/4 full.
Cassy says
I am in love! These are the best guilt free brownies ever and if you are a mochaholic like me you will love them too!
Nancylynn says
A mochaholic! lol! Thank you!!
Laura says
These are amazing!!! They came out moist and chewy and good! I served mine warm with a little whipped Greek Yogurt sweetened with a touch of maple syrup. I chopped up a strawberry to put on top. Delicious!!! Thank you for all of your amazing recipes!! My gluten free neighbors loved them too!!!
Nancylynn says
You are a very nice neighbor to share them!! These toppings sound dreamy! Thanks for the comment!
Brenda DiBiasio says
Does anyone have macros on this? I see ww and 21day fx, but no break down.
Nancylynn says
We are looking to add this info to recipes soon, so stay tuned!
Melissa says
Thank you! I have such a sweet tooth and a weakness for brownies. Now I can have them and still eat healthy! These were DELICIOUS and absolutely hit the sweet spot!
Kati says
Will using Cacao Powder instead of Cocoa powder change the recipe? I don’t have any Cocoa powder. I know they are very similar, just wasn’t sure. Thanks and can’t wait to make these after all the rage about them in my groups!
Nancylynn says
From a quick google search, it looks like using cacao powder WOULD change the recipe some. https://www.myrecipes.com/how-to/cooking-questions/cocoa-vs-cacao This article explains a little bit about some subs that could make it work, but may be best to wait until you have some cocoa powder to try the brownies. If you do end up trying the cacao powder, let us know how it goes and what you end up subbing!
And so happy to hear people are loving them, thank you!!
Kati says
Thanks! Any suggestion for a good Cocoa powder? Is Hershey’s ok? When I hear Hershey’s I automatically think unhealthy, but it looks like it is just Cocoa powder. Thanks!
Stephanie Kyle says
Love all of your recipes!!! I’m out of coconut flour….😱 Do you think I could make the brownies without???? I would be ok if they were on the “fudgy” side. Thank you for all of your time and effort to save us the leg work on amazing healthy recipes!!!
Nancylynn says
Unfortunately, no! In the FAQ of this post, there are some alternative recipes with other flours, check them out!
Stephanie says
Could I sub almond flour?
Nancylynn says
Unfortunately, no. But this recipe is super yummy if you want a chocolate recipe made with almond flour… https://confessionsofafitfoodie.com/clean-peanut-butter-cup-chocolate-cake-dairy-free-and-gluten-free/
Bethany says
Does the baking time change if I bake them in a muffin tin? I’m excited to try these!
Autumn says
These are AMAZING!!
I can’t believe that these are just a tsp of oil and 2 sweeteners! They taste incredible and freeze really well which is super helpful since I want to eat them all!!
Thank you thank you!!
Jen Ricciardi says
Can I use a different type of flour?
Nancylynn says
No, sorry, not with this recipe. The post has some alternate recipes to try if you don’t have coconut flour in your pantry right now!
Sara says
Is there any other options than the coconut flour? Thanks
Nancylynn says
The post has some alternate recipes to try if you don’t want to use coconut flour. That’s really the best option for this recipe.
Andrea Keith says
Hello! How do I see the measurements? Also, what’s the containers for UPF?Thanks!
Nancylynn says
It’s all in the recipe card – let me know if you still can’t find it
Marsha says
Can you use Coconut Sugar in place of the maple syrup?? And approximately how much??
Nancylynn says
I haven’t tested this and I really think you need the liquid from the maple syrup bc coconut flour is so dense…
Carrie says
Soooooo super good! Amazing flavor and I can’t believe how satisfying they are! I didn’t even feel like I wanted to binge in them! Yes, brownies certainly cut best when a plastic knife is used! I always keep disposable plastic knives on hand for brownie-cutting-tasks! I cut them all up and froze the leftovers… I think they’ll be amazing chilled and firm from the freezer! I mean, are you totally serious I don’t need to count this as a treat swap? I can’t wait to see what the scale will tell me in the morning after “splurging” on this tonight! Haha.
Kate Allen says
These are beyond delicious!!!
Nancylynn says
Thank you!
Hannah says
These are AMAZING! Taste just like a regular a regular brownie without the guilt. Even my picky husband loved them!
Nancylynn says
Yay!! So glad you liked them!
Amy says
Do you think you could use a TBSP of cold brew instead of the coffee?
Kim says
I just did that, and it taste so good!
Nancylynn says
Thank you for the feedback, Kim!
Sol says
OMG!!!!! They are delicious, I used agave instead of honey and they are sooo good!!! Love it!! Same here put them from the oven to the fridge and the results are amazing!! Thank you!
Nancylynn says
I am so happy!!!!!!! ❤️❤️❤️❤️❤️
Christine Maxmeister says
Delicious! Amazing! Outstanding! Super chocolatey and rich! I added 10 minutes of cooking time in Denver due to the elevation.
Nancylynn says
Thank you so much for that tip!!
Bridget Brown says
I made these today delicious! I used avacado oil and honey instead of maple syrup. I put them in the fridge right away but had to have a taste after 30 min while still semi-warm. Very good BUT like you said they tasted better after completely cooling. Tried many healthy brownie recipes only to throw them away. This one is a keeper. Thank you!
Kathy Roussis says
These brownies are EXCELLENT!
Evonne R. says
Hi – Nancylynn
What happens if you don’t use salt? I’m not a be fan of salt with my food.
Thanks!
Evonne
Nancylynn says
They won’t taste quite as sweet (sounds funny, right?) and could come out a little flat. Go with a 1/4 tsp… over 12 brownies each one will have very little added salt!
Angela Calhoun says
Nancylynn, you have outdone yourself with these. They are amazing and taste just like a brownie to me, but not overly sweet. I ended up eating one while it was hot and I can’t even wait until tomorrow to eat another one!
Nancylynn says
You absolutely made my whole day, Angela! Thank you! ❤️