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You are here: Home / All Recipes / Courses / Desserts / Healthy Brownies

January 30, 2021 By Nancylynn 26 Comments

Healthy Brownies

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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. 

Side view of a brownie on a white surface with more brownies on a wooden cutting board in the background.

Guys.  

These brownies. 

They should not be as good as they are.  But omg, they are. 

So. Freaking. Good. 

Overhead photo of healthy brownies cut into individual pieces on a cutting board and white surface

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?

Overhead photo of homemade brownie mix in a large glass measuring cup

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

Fudgy homemade brownie mix in a large handled glass measuring cup

How to Make Healthy Brownies 

  1. Preheat oven to 350° and line an 8×8 baking pan with parchment paper. Spray with non-stick spray and set aside.
  2. 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.
  3. Add in the coconut flour, salt, and baking soda. Mix until no dry pockets remain.
  4. Pour into prepared pan and bake for 20 minutes.
  5. Allow to cool completely before cutting and enjoying – these are even better after being in the fridge overnight!

Entire parchment lined glass pan of brownies, straight out of the oven

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! 

Individual brownies on a wooden cutting board with one in front on a white surface

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. 

Side view of rows of individual healthy brownies

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

Chocolate Chia Pudding

Healthy Samoas Cookie Bars [Gluten Free]

Healthy Strawberry Shortcake

Banana Ice Cream Bon Bons

Two photo collage with black and pink text on a white background. Top and bottom photos both feature a homemade healthy brownie recipe, bottom photo has a bite taken out of it.

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Healthy Brownies

★★★★★ 5 from 8 reviews
  • Author: Nancylynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Oven
  • Diet: Low Calorie
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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

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 of salt
1/4 teaspoon of baking soda
1 tablespoon hot water + 1 tsp instant coffee or 1 tablespoon of brewed coffee (optional, but if you aren’t using the coffee, be sure to still use the hot water as I haven’t tested this recipe without it).

Instructions

  1. Preheat oven to 350° and line an 8×8 baking pan with parchment paper. Spray with non-stick spray and set aside.
  2. 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.
  3. Add in the coconut flour, salt, and baking soda. Mix until no dry pockets remain.
  4. Pour into prepared pan and bake for 20 minutes.
  5. 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:  Green, Blue, Purple – 5 points (per brownie)  [Calculated using maple syrup]

Keywords: Healthy Brownies, Healthy Brownie Recipe, Chocolate Brownies

Did you make this recipe?

Tag @confessionsofafitfoodie on Instagram and hashtag it #confessionsofafitfoodie

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Filed Under: All Recipes, Chocolate, Cooking Method, Courses, Dairy Free, Desserts, Diet, GF + DF, Gluten Free, Ingredient, Kid Friendly, Stove + Oven, Vegan + Vegetarian

Reader Interactions

Comments

  1. Angela Calhoun says

    January 31, 2021 at 12:51 am

    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!

    ★★★★★

    Reply
    • Nancylynn says

      January 31, 2021 at 5:17 pm

      You absolutely made my whole day, Angela! Thank you! ❤️

      Reply
  2. Evonne R. says

    February 1, 2021 at 6:56 pm

    Hi – Nancylynn

    What happens if you don’t use salt? I’m not a be fan of salt with my food.

    Thanks!
    Evonne

    Reply
    • Nancylynn says

      February 5, 2021 at 9:18 pm

      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!

      Reply
  3. Kathy Roussis says

    February 1, 2021 at 9:38 pm

    These brownies are EXCELLENT!

    ★★★★★

    Reply
  4. Bridget Brown says

    February 1, 2021 at 11:35 pm

    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!

    ★★★★★

    Reply
  5. Christine Maxmeister says

    February 4, 2021 at 5:12 am

    Delicious! Amazing! Outstanding! Super chocolatey and rich! I added 10 minutes of cooking time in Denver due to the elevation.

    ★★★★★

    Reply
    • Nancylynn says

      February 5, 2021 at 8:26 pm

      Thank you so much for that tip!!

      Reply
  6. Sol says

    February 4, 2021 at 7:40 pm

    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!

    ★★★★★

    Reply
    • Nancylynn says

      February 4, 2021 at 9:14 pm

      I am so happy!!!!!!! ❤️❤️❤️❤️❤️

      Reply
  7. Amy says

    February 5, 2021 at 3:26 am

    Do you think you could use a TBSP of cold brew instead of the coffee?

    Reply
  8. Hannah says

    February 5, 2021 at 6:55 pm

    These are AMAZING! Taste just like a regular a regular brownie without the guilt. Even my picky husband loved them!

    ★★★★★

    Reply
    • Nancylynn says

      February 5, 2021 at 8:23 pm

      Yay!! So glad you liked them!

      Reply
  9. Kate Allen says

    February 5, 2021 at 11:41 pm

    These are beyond delicious!!!

    Reply
    • Nancylynn says

      February 9, 2021 at 4:16 pm

      Thank you!

      Reply
  10. Carrie says

    February 7, 2021 at 4:46 am

    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.

    ★★★★★

    Reply
  11. Marsha says

    February 10, 2021 at 3:16 am

    Can you use Coconut Sugar in place of the maple syrup?? And approximately how much??

    Reply
    • Nancylynn says

      February 10, 2021 at 1:20 pm

      I haven’t tested this and I really think you need the liquid from the maple syrup bc coconut flour is so dense…

      Reply
  12. Andrea Keith says

    February 10, 2021 at 4:58 pm

    Hello! How do I see the measurements? Also, what’s the containers for UPF?Thanks!

    Reply
    • Nancylynn says

      February 11, 2021 at 2:30 am

      It’s all in the recipe card – let me know if you still can’t find it

      Reply
  13. Sara says

    February 10, 2021 at 7:03 pm

    Is there any other options than the coconut flour? Thanks

    Reply
    • Nancylynn says

      February 11, 2021 at 2:32 am

      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.

      Reply
  14. Jen Ricciardi says

    February 10, 2021 at 10:02 pm

    Can I use a different type of flour?

    Reply
    • Nancylynn says

      February 11, 2021 at 2:31 am

      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!

      Reply
  15. Autumn says

    February 11, 2021 at 3:32 am

    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!!

    ★★★★★

    Reply
  16. Bethany says

    February 21, 2021 at 9:59 pm

    Does the baking time change if I bake them in a muffin tin? I’m excited to try these!

    Reply

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