Looking for a Healthy Brownie Recipe? Look no further – these Healthy Brownies are so freaking delicious, dairy-free, gluten-free, grain free, and the best part? They are not even a treat swap on the 21 Day Fix and only 5 points on WW, no matter the plan! This post contains affiliate links for products I’m obsessed with.
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 flour besides a small amount of coconut flour
- There’s no refined sugar
And because of all these things, these healthier 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.
So they may not be the prettiest brownies you will ever see, I think you could overlook that…am I rite?
Ingredients for Healthy Brownies
So I told you what you don’t need for this healthy brownie recipe…but here is what you do need:
- coconut oil – use refined for less coconut flavor, or you can swap out avocado oil
- cocoa powder
- maple syrup or honey (WW – use maple syrup)
- eggs
- vanilla
- coconut flour
- salt
- a smidge baking soda
- (optional) hot water + 1 tsp instant coffee or 1 tablespoon of brewed coffee
How to Make Healthy Brownies
- 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!
Important 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!
- 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
- If you cut your brownies with a plastic knife they cut better (super fun reader tip).
- You can also make these in cupcake tins, muffin tins, or mini muffin tins for easier portion control!
Can I make these Vegan?
While these are dairy free and gluten free, they are not vegan because of the eggs. I haven’t tried using flax eggs or applesauce, but I plan to soon, so I’ll keep you posted!
Can I swap out another flour?
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.
I don’t like coffee, do I have to add it?
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.
Looking for more healthy, no-yellow desserts? Check these out:
Caramel Apple Dip | Caramel Apple Nachos
No Bake Peanut Butter Cookies [Vegan | GF]
Whipped Ricotta Cheesecake Stuffed Strawberries
Healthy Samoas Cookie Bars [Gluten Free]
PrintHealthy Brownies
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Oven
- Diet: Low Calorie
Description
Looking for a Healthy Brownie Recipe? Look no further – these Healthy Brownies are so freaking delicious, dairy-free, gluten-free, grain free, and the best part? They are not even a treat swap on the 21 Day Fix and only 5 points on WW, no matter the plan!
Ingredients
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!
Notes
Makes 12 servings
21 Day Fix: 1 TSP, 2 sweetener teaspoons, ⅙ orange (which I don’t count, but I tend to round these up to 1.5 TSP each to account for it)
WW link for personal points: Healthy Brownies
Keywords: Healthy Brownies, Healthy Brownie Recipe, Chocolate Brownies
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! ❤️
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!
Kathy Roussis says
These brownies are EXCELLENT!
★★★★★
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!
★★★★★
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!!
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!!!!!!! ❤️❤️❤️❤️❤️
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!
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!
Kate Allen says
These are beyond delicious!!!
Nancylynn says
Thank you!
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.
★★★★★
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…
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
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.
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!
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!!
★★★★★
Bethany says
Does the baking time change if I bake them in a muffin tin? I’m excited to try these!
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/
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!
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!
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!
★★★★★
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!
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!
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!!
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.
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.
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
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!
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!
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!!
Ashley says
What are the WW personal points?
Nancylynn says
They were just added- check them out!
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!
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!!
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!
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!