Healthy Brownies Recipe
Ever wonder if healthy brownies were possible? They are! Here’s how.
Brownies are an amazing dessert. I don’t think I’ve ever met a single person who doesn’t like brownies. But what does differ from person to person, is the type of brownie they like.
Brownies come in so many different variations, and each person has a favorite. There are caky, gooey, chewy, peanut butter, mint, chocolate chip, white chocolate chip, cream cheese, black bean, walnut, and pecan brownies, just to name a few. But no matter how you like your brownies, it’s always a happy treat when you get one, no matter what type or flavor it is.
How To Make Healthy Brownies
It’s not as hard as you might think. It really all comes down to the ingredients you use. These use all-natural ingredients including whole wheat pastry flour and Sucanat, which you can also substitute with coconut sugar.
These aren’t something to eat for breakfast every morning, but I’ll take these over the processed, sugar-filled brownies at the store, any day! Your choice of chocolate chips will be important here. I use Lily’s chocolate chips because they are stevia sweetened so it cuts down on the sugar. But if sugar isn’t your concern here, then the Enjoy Life brand is a great option and is allergy friendly too.
How To Make Fudgy, Gooey Brownies
What makes brownies so fudgy, soft, and gooey? Fat. There is no way around it. The more fat and chocolate (from the fat in the chocolate) you use, the gooier your brownies will be. That being said, I didn’t want to make these brownies so high in fat that they would totally dive bomb your entire day’s caloric intake, so I backed off of the fat content slightly. These are on the gooey side with just a hint of cakey-ness to them. A nice middle ground, so to speak. However, if you want them gooier, you can add an extra ½ cup of butter and an additional 1 cup of chocolate chips. Other additions such as walnuts can be added as well. ½ to 1 cup of nuts should be plenty if they are chopped.
How To Make Cakey Brownies
If you want your healthy brownies to be more cake-like, then you’ll want to reduce the fat a bit and add more flour. For these, you can cut back to 1/4 cup butter and use an additional 1/4 cup of cocoa powder PLUS a ½ cup more of flour PLUS a ½ cup of milk. Use only 1 cup of chocolate chips. Other additions such as nuts can be added at a ½ to 1 cup, as long as they are chopped.
Healthy Brownie Recipe With Cocoa Powder
Don’t skip the cocoa powder in this recipe, no matter how you make your brownies. While you can certainly melt chocolate chips into the butter to create a solid chocolate flavor, I find that the cocoa powder allows the chocolate chips to just be themselves. Nice little nuggets of chocolate in the middle of a brownie.
How To Line A Brownie Pan
Lining your brownie pan, while not completely necessary, makes life so very much easier when it comes time to remove the brownies from your pan. I highly recommend a square cake pan. It makes cutting the brownies into even pieces easier, as well as making it much simpler to fully line your pan. You’ll want to spray your pan, but under the parchment, and over the parchment, with an oil sprayer of some sort. Here’s how to do it.
Step 1
Frit oil your pan, then cut two strips of parchment paper to the width of the base of your pan. Don’t worry about the length. Place one piece of the parchment down into the pan, pressing into the corners to score your paper so it stays in place.
Step 2
Place the second piece of cut parchment going in the other direction, and press down in the corners to score your paper so it stays in place.
Fold the overhang edges over and score them with your fingers so they stay down and out of the way when you pour the batter in. You do not have to score them at the edge of your pan. In fact, it’s easier to score the parchment just above the edge.
Step 3
Now spray the parchment with oil just like you did the pan.
Step 4
Now go ahead and add the batter to the pan, using a spatula to help spread it out as evenly as possible.
Step 5
Once baked, allow the brownies to cool for a bit. Once cooled down, they should easily lift out of the pan without breaking, by grasping the parchment on opposite corners. Make sure you grasp two pieces of parchment in each hand, then lift the brownies onto a cutting surface.
About The Ingredients
Whole wheat pastry flour – If you can’t find any of this, look for white whole wheat flour, which is more widely available in mainstream grocery stores.
Sucanat – This is the brand name of an unprocessed sugar. You can use other unprocessed sweeteners too such as monk fruit or coconut sugar.
Unsweetened cocoa powder – You can also use cacao powder if you prefer. It’s the cleanest option.
Salt – I used pink Himalayan salt, but use whatever you normally bake with.
Butter – You can use dairy-free butter if you need it. Either way, melt it.
Large eggs – These work best at room temperature.
Chocolate chips – I use Lily’s or Enjoy Life brands. 365 also has a great sugar-free chocolate chip at Whole Foods.
How To Make Healthy Brownies
Preheat the oven to 350 degrees F. and line your pan as instructed above.
In a large mixing bowl, whisk together the dry ingredients.
To the dry ingredients, add the melted butter and eggs, and stir well to combine. This batter should be slightly on the thicker side. Lastly, stir in your chocolate chips.
Scoop the batter into the parchment-lined pan and smooth with a spatula to spread it as evenly as possible.
Bake for 25-30 minutes. Remove from oven and cool for 5-10 minutes.
Lift the brownies out of the pan onto a flat cutting surface and cut three times in each direction. If the brownies begin to crumble too much, then they need to cool down a bit more before you continue cutting.
Serve with a glass of milk!
How To Store Healthy Brownies
These are best kept in an airtight container in the fridge for up to 5 days. But they should be brought to room temperature or warmed for serving. If packed well, these will freeze well for up to 4 months.
Recipe Supplies
If you need a brownie pan, there are some pretty creative ones on Amazon these days. Here are a few I found. (Affiliate links)
More Healthy Brownies
- Flourless Brownies
- Freedom Brownies (allergy friendly)
- Slow Cooker Brownies
Healthy Brownies Recipe Card
Healthy Brownies
Ingredients
Brownie Ingredients:
- ½ cup whole wheat pastry flour
- 1 cup Sucanat (or coconut sugar)
- ½ cup unsweetened cocoa powder
- ½ tsp. salt
- ¾ cup butter (melted)
- 3 large eggs
- 1 cup chocolate chips (I use Lily's or Enjoy Life brands)
Instructions
- Preheat oven to 350 degrees F. and line your pan as instructed above.
- In a large mixing bowl, whisk together the dry ingredients.
- To the dry ingredients, add the melted butter and eggs, and stir well to combine. This batter should be slightly on the thicker side. Lastly, stir in your chocolate chips.
- Scoop the batter into the parchment lined pan and smooth with a spatula to spread it as evenly as possible.
- Bake for 25-30 minutes. Remove from oven and cool for 5-10 minutes.
- Lift the brownies out of the pan onto a flat cutting surface and cut three times each direction. If the brownies begin to crumble too much, then they need to cool down a bit more before you continue cutting.
- Serve with a glass of milk!
Notes
Nutrition
This post from the Gracious Pantry® archives, originally posted 10/26/10. Recipe has been changed to update and improve.
Love the marshmallow drooping over the cute chocolaty brownies. Can’t wait for long to try it out.
Sanjeeta – Let me know how they turn out for you!
these sound so delicious! I’ll definitely be turning to them for the next time I make brownies… if I can part with a whole jar of almond butter, that is. 🙂
Kelsey – LOL. Ya, that was tough, but sooooo very worth it!
given my latest obession with almond butter…i’d have a hard time using a whole container of it at once! LOL but wow those look good and I have heard great things about Elana!! I will definitely be giving these a try the next time I am craving brownies!
Tangy – Elana is fabulous. I can’t enough great things about her blog. Enjoy!
These look awesome! Just curious, though – what size of baking pan did you use?
Chrystal – It was 9X13.
Yum, those have to taste so good, especially with the almond butter in them!
Lynn – Ya, there’s really no way for them to NOT taste good!
Wow, thank you so much for sharing this clean eating recipe with us! I love it. I’m not necessarily a clean eater but I do try to eat as healthy as possible and use healthy substitutions whenever possible (maybe that does make me a clean eater?). these brownies look great. I love the whole cup of honey in there!
Roxan – You’re welcome! Glad you enjoyed the recipe!
Would it be possible to create a vegetarian-friendly version of the marshmallow “frosting”? Gelatin… Well, you probably already know what it’s made from… Ick.
Have you tried adding pureed black beans (about 1/2 cup) to brownies? It replaces some of the fat (like from the almond butter), and adds more complex carbohydrates and lots of fiber. 🙂
Charlena – I was not able to create a vegetarian frosting. I tried.
Yes, I did try the black beans, but the flavor was overpowering. Thanks though!
YUMMY !! Thanks so much for sharing this ! Do you think it would change the taste if I used agave in place of the honey or 1/2 and 1/2?
Dawn – The flavor would be fine with the substitution.
These look delish — and, I bought a jar of almond butter and didn’t care for it, so now I can use it up! (No, I don’t know what’s wrong with me. I usually love almonds.)
Thanks! 🙂
Molly – lol. I don’t know what’s wrong with you either, but I think you’re fantastic anyway! 😉 I think you’ll love the brownies! Sooooo yummy!
I would love to make these for my mom, but she is allergic to eggs. Is there anything I could substitute for the egg whites?
Lauren – This is the page I always send people to for egg substitutions. Hope it helps! http://www.thecookinginn.com/eggsub.html
I was wondering about using natural peanut butter instead of the almond butter? Any thoughts?
Thanks!
Charlotte – Yes! That would be yummy!
Just made these today to bring into work! They’re amazing! I can’t believe I haven’t had almond butter before this, but I tasted some while putting the batter together and I’m sold! Thanks for the recipe!
Kathy – You’re welcome! So happy you enjoyed them! (Let me know what your coworkers think!)
Oh and also, I copied the recipe into livestrong.com where I log my food, and it came out as 7g of protein, not 5g….of course it depends on what brands/exact ingredients you put into the system but hey, even better!
Kathy – Great!
OMG, These are delicious! I am NOT a huge chocolate fan but thought that these would be great for my husband and kiddos…turns out that they are great for me too! I love, love, love the use of the almond butter and I used 1/2 & 1/2 honey and agave becuase I am not a huge honey fan either. I think I will try using some cashew butter next time and cut back a bit more on the honey since the cashew butter is sweeter.
Q: cashwew butter has a much thinner consistency than the almond, do you think that will mess up the texture? This is an easy recipe and a MUST try for anyone who can’t break their brownie habit….I didn’t even have one until now. Tiffany, thanks so much for all of your time spent “experimenting” in the kitchen, your recipes always taste as good as they look.
Karen – Thank you so much! I hope you guys enjoy the brownies! I’ve never tried it with cashew butter, but I don’t see why it couldn’t work. Hope they turn out well for you!
I was just thinking cashew butter would be awesome. And, I too, will use agave. I always have a giant jug of it in the cupboard.
Laprimus – Wonderful! I’m sure cashew butter would be very tasty.
I tried it out with sunflower butter since my daughter is allergic to nuts. I have to say it was absolutely horrible! I feel bad that I wasted the whole jar of sunflower butter to figure it out. Its a shame because the batter didnt taste that bad. Trial and error 🙂
Maria – I’m so sorry! I have to admit, I’m not familiar with sunflower butter, but thanks for letting everyone know.
Where would I find grain sweetened choc chips in Canada?
Wendy – Hmmm. That’s a great question. I’ve never been there, so I can’t tell you. But the web site is http://www.sunspire.com. You may be able to contact them to find out.
I made these yesterday with peanut butter and I cut the honey to 3/4 c and used plain old choc chips. I did not have any gelatin to make the topping and they were delicious!!!! Will be making them again for sure.
Thanks so much for the great recipes!!!!
Charlotte – Fantastic! It’s important to be able to adjust recipes according to what you have on hand. Glad that worked out for you!
These sound absolutely amazing! Can not wait to try! I just found your blog this a.m. and have been on it for over an hour. Thank you so much for this amazing resource 🙂
April – You’re welcome! Happy to have you as a reader! Happy New Year!
Made these without the frosting/topping the other night. Made a half recipe as I didn’t have enough almond butter. Used an 8 x 8 pan. Turned out wonderful! I cut them into 16 small pieces and froze them in small snack bags. They defrost wonderfully and I’m not tempted by them on the counter all the time! 🙂 Everyone loved them!
Becky – That’s awesome!!! I bet they’re good half frozen too! lol
Simply amazing!!! Great for those chocolate cravings every month;)
Madison – I couldn’t agree more!