healthy brownie recipe

Thick, fudgy vegan brownies that taste decadently chocolaty but use simple, healthy ingredients. Made without eggs or butter. Even non-vegans love these!

Vegan Brownies

all-purpose flour

sugar

cocoa powder

baking powder

salt

applesauce

coffee

canola oil (or melted, cooled coconut oil)

vanilla extract

chocolate chips (dairy free if needed)

Place a rack in the center of your oven and preheat the oven to 350 degrees F. Line an 8x8-inch baking pan with parchment paper so that the paper overhangs 2 opposite sides like handles. Lightly coat the paper with non-stick spray. Set aside.

In a large mixing bowl, stir together the all-purpose flour, white whole wheat flour, granulated sugar, cocoa powder, baking powder, and salt until well combined.

Add the applesauce, coffee, canola oil, and vanilla. Whisk until smoothly combined. Fold in the chocolate chips.

Scrape the batter into the prepared pan and smooth the top. Bake the brownies for 15 minutes, until the edges are set, the center looks slightly under baked, and a toothpick inserted in the center comes out without any wet batter clinging to it (a few moist crumbs are fine). Place the pan on a wire rack and let cool for at least 1 hour (these actually taste even better refrigerated overnight if you can stand the suspense). Lift onto a cutting board using the parchment handles. Slice and serve.

These are the best black bean brownies ever! This healthy dessert recipe is gluten-free, dairy-free, has no refined sugar and is ready in 30 minutes!&nbsp;

Black Bean Brownies

can black beans, drained, and rinsed

honey

coconut oil (melted)

tsp vanilla extract

coconut sugar

sea salt

eggs

chocolate chips (divided)

Preheat oven to 350 degrees F. Grease an 8x8" baking pan and set aside.

Put beans, coconut oil, coconut sugar and honey into the container of your (Vitamix) or food processor. Blend until well combined.

Add cocoa powder, salt, baking powder and vanilla.  Blend until smooth.

Add in eggs and blend until just combined.

Mix in ½ cup chocolate chips by hand.

Pour into greased 8×8-inch pan and top with remaining ¼ cup chocolate chips.

Bake for 25-30 minutes or until the top is set and brownies are just barely pulling away from the sides.

Let cool, cut and ENJOY!

Store in an airtight container in the refrigerator. Reheat for 15 seconds in the microwave to restore the fresh-from the oven gooeyness.

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The BEST Black Bean Brownie Recipe ever! I make these embarrassingly often because they are the perfect healthy dessert that's ready in 30 minutes and are delicious straight from the oven. #dairyfree #glutenfree #brownies #chocolate #blackbeans #blackbeanbrownies #vitamix #recipe #video

Black Bean Brownies Recipe

These&nbsp;Healthy Greek Yogurt Brownies are lightened up but still irresistibly fudgy and decadent!

Healthy Greek Yogurt Brownies

almond flour (or oat four*)

bittersweet chocolate, chopped ((4 oz))

TBS butter (or coconut oil, melted)

Vanilla Greek yogurt**

chocolate chips (to mix in)

½ cup 4 ounces bittersweet chocolate, chopped

heavy cream (or coconut cream, or half & half)

Preheat oven to 350 degrees grease a 9x9” baking pan and set aside.

Mix almond flour, cocoa powder and sea salt in a small bowl; set aside.

Melt chocolate &amp; coconut oil/butter together in the microwave. Mix until completely melted.

Mix in sugar, Greek yogurt and vanilla.

Mix in eggs, one at a time until the batter is completely smooth.

Add dry ingredients, whisk until just incorporated.

Add chocolate chips!

Pour batter into prepared pan and bake for 20 to 25 minutes until the top is just barely set and the edges are slightly pulling away from the sides of the pan. (20 = gooier brownies)

When brownies are finished baking, place the pan on a wire rack and cool.

While the brownies are baking, make the ganache.

Add heavy cream to a small saucepan and warm over medium-high heat until it just begins to bubble. Do NOT let it boil.

Turn off heat and whisk in chopped chocolate and vanilla until the mixture is dark and smooth.

Remove from warm burner and let cool slightly. The ganache thickens as it cools.

Make the Ganache:

Once the ganache is slightly cooled, pour it over your cooling brownies.

Let the ganache firm up at room temperature or place in the refrigerator to speed up the process.

Remove from refrigerator, cut and serve at room temperature, or serve cold!

Putting it together:

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Healthy Greek Yogurt Brownies with Chocolate Ganache are so fudgy and delicious that no one ever suspects they're healthy! Gluten-free & grain-free!

These double chocolate zucchini brownies are filled with zucchini and are naturally sweetened yet have a decadent flavor that you’re going to love! The zucchini gives the brownies a super moist and fudgy texture (but you can’t taste it at all). Cacao powder and chocolate chips lend richness, and a 2-ingredient frosting takes the brownies over the top. You can use regular all-purpose flour OR a gluten-free flour blend in this recipe. Almond flour keeps these brownies super tender. For a dairy free version, use nut milk in the frosting.

Healthy Zucchini Brownies (Gluten Free, Naturally Sweetened, Dairy Free)

Cooking spray or coconut oil (for pan)

zucchini

neutral vegetable oil

maple syrup

flour all-purpose flour

almond flour

fine sea salt

chocolate chips chocolate

chocolate chips

milk milk

Preheat the oven to 350˚F (175˚C). Spray an 8x8-inch baking pan with cooking spray, or rub it with oil. Line the pan crosswise with parchment paper, leaving an overhang (this will make it easier to pull the brownies out later, but it&#039;s optional).

In a food processor (or Vitamix), combine the zucchini, vegetable oil, eggs, maple syrup and vanilla. Process until smooth (you’ll still see flecks of green). Add the flour, almond flour, cacao powder, baking powder and salt. Pulse just until incorporated (don’t over-mix). Scrape the sides. Add the chocolate chips and pulse to combine.

Scrape the batter into the prepared pan and spread it in an even layer. Bake until the top is matte and a toothpick inserted in the center comes out with damp crumbs, 25-30 minutes.  Place the pan on a rack and let the brownies cool for 10 minutes. Using the parchment paper as handles, remove the brownies from the pan (you can skip this step and serve the brownies straight out of the pan if you prefer!). Let cool completely (the sides will shrink in slightly as it cools).

Make the brownies

Combine the chocolate chips and milk in a small microwave safe bowl or double boiler. If microwaving, cook on high in 15 second intervals, stirring between each, until the chocolate is melted and shiny. If using a double boiler, cook over medium-low heat, stirring occasionally, until the chocolate is melted and shiny.

Spread the warm frosting over the brownies. Let the brownies sit until the frosting is set (you can pop them in the fridge for 15 minutes to chill faster… and if you can’t wait that long and need to sneak a bite when the frosting is still melty and gooey, I get it). Slice the brownies and serve!

Make the frosting

These chickpea brownies taste super rich and fudgy but are completely gluten free, vegan, and made with natural ingredients. If you're craving brownies but want something a bit more light, this recipe is for you. Don't worry, you cannot taste the chickpeas one bit!

Fudgy Chickpea Brownies

chickpeas

tsp baking soda

natural sunflower seed butter*

non dairy milk

oat flour

tsp kosher salt

dark chocolate

full fat coconut milk (from a can)

Cacao nibs,

Flaky sea salt,

Add the drained and rinsed chickpeas to a saucepan and fill with enough water to cover the chickpeas by 1/2 an inch. Sprinkle in the baking soda.

Bring to a boil, then reduce the heat to medium and simmer for about 15 minutes.

The chickpeas should turn really tender. Drain the chickpeas in a fine mesh strainer but do not rinse.

Transfer the hot chickpeas to a food processor and spread the chickpeas around so they can cool down a bit faster. Allow the chickpeas to cool for 10 minutes before continuing on.

In the meantime, preheat the oven to 350F and grease and line a 8&#215;8 square baking dish with parchment paper. Allow the paper to hang up and over the sides for easy removal later on.

Once the chickpeas have cooled, add the maple syrup, sunflower seed butter, vanilla, and milk to the food processor. Blend until smooth.

Add in the oat flour, cocoa powder, and salt and blend again until smooth. The mixture should turn thick, just like brownie batter.

Scoop the batter in the prepared pan and spread it as even as possible.

Bake for 15-17 minutes, then allow the brownies to cool at room temperature for about 30 minutes. Chill in the refrigerator for another hour or until completely cooled. If you&#8217;re storing for longer than an hour, cover the pan before chilling.

Chickpea Brownies

Add the chocolate to a heat-safe bowl and the coconut milk to a separate heat-safe measuring glass.

Microwave the milk for about 1 minute, or until bubbling and steaming.

Pour the hot milk over the chocolate and let it sit for 3 minutes.

Then whisk the two together until smooth. Allow the ganache to cool at room temperature for about 20-30 minutes to thicken. (Cooling is an optional step. Otherwise, feel free to pour the thin and warm ganache on top. Either way is fine!)

Once thickened, spread the ganache over the chilled brownies and top with cacao nibs and sea salt (optional). Now slice and enjoy!

Chocolate Ganache

Delicious.  We are not vegan, but I am always trying to get my truck driver husband to eat nutritiously, an almost impossible task.  I omitted the ganache (too difficult to eat while driving a truck) and sprinkled some chocolate chips on instead.  These came out fudgy and chocolaty and yummy.  Thank you for the recipe.

Was looking for a brownie recipe to make this weekend and these popped up on my insta feed. The chickpea and sunbutter combo is genius and the recipe was fairly easy to follow. The brownies are yummy and will make again when I want something a little healthier for a sweet treat. Next time I will use the coconut oil sub in the ganache because I don’t like only using 1/4 cup of coconut milk from a can and having an awkward amount leftover.

My friends absolutely loved it!  How would you adjust the bake time if I doubled the recipe but still used a 8x8 pan to achieve a thicker brownie?

These are amazing!! They taste exactly like a cosmic brownie! I love how fudgy they are in addition to the creamy ganache. Great recipe!

These are amazing! Made recipe as written and turned out perfectly. Will definitely make again.

This is my new favorite brownie recipe! These brownies actually have enough chocolate flavor to satisfy me. The relatively healthy ingredients are an added bonus. I removed most of the chickpea skins, used tahini for the nut butter and mini chocolate chips in the batter. We had some vegan vanilla cream cheese frosting to use up and it went surprising well. Not sure why these need to be refrigerated unless, like me, you used cream cheese frosting.

These banana brownies are moist, fudgy, and delicious. They are very easy to make and a great for a last minute dessert that everyone will love. Made with walnuts, they are gluten-free, Paleo, flourless, dairy-free and grain-free.

Banana Brownies

bananas ((2 1/2 cups mashed))

coconut oil

almond butter

coconut flour

baking soda

cinnamon

oz chocolate bar ((chopped in 1/2 " chunks))

walnuts

Preheat the oven to 350ºF. Line a 8&nbsp;x 8 " baking dish with baking paper.

In a large bowl, combine the mashed bananas, eggs, coconut oil, nut butter and vanilla extract until fully combined.

Add the coconut flour, coconut sugar, baking soda, baking powder, cinnamon and sea salt to the wet ingredients and mix well. Fold in the chocolate chunks and chopped walnuts using a spatula. Reserve some of the chocolate chunks &amp; chopped walnuts for later.&nbsp;

Pour the batter into the prepared baking dish. Top with the reserved chocolate chunks and walnuts. Bake in the preheated oven for about 25 - 30 minutes. A toothpick inserted into the center should come out clean.

Remove from oven and allow to cool on a wire rack for about 10 minutes before cutting the brownies.

https://content.jwplatform.com/videos/AR4hjJlz.mp4

Delicious and fudgy Banana Walnut Brownies (Paleo)

Paleo Banana Walnut Brownies

Fudgy sweet potato brownies satisfy your chocolate craving the healthy way! Easy to make, naturally sweetened, and so chewy and yummy.

Sweet Potato Brownies

sweet potatoes (about 8 to 10 ounces each)

white whole wheat flour

ground nutmeg

baking powder (I recommend aluminum free)

Preheat

Preheat the oven to 350°F. Line an 8x8-inch pan with parchment paper so that you have some overhanging the sides, then lightly coat with baking spray. Set aside.

Beat

Place the sweet potatoes in the microwave and cook on high for 7 to 10 minutes or until completely softened. Once cool enough to handle, scoop out 2 cups of the flesh and discard the skin. Place in a larger mixing bowl, then beat until mashed and fairly smooth. Beat in the melted coconut oil (or butter) until combined, then beat in the maple syrup and vanilla extract. Beat in the eggs 1 at a time, stopping to scrape down the bowl as needed.

Stir

In a separate bowl, stir together the white whole wheat flour, cocoa powder, cinnamon, nutmeg, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix gently, just until the dry ingredients are incorporated. Fold in the chocolate chips.

Bake

Scrape the batter into the prepared baking pan and smooth the top. Bake for 25-30 minutes, just until a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let cool completely. (The brownies taste better the longer they sit). Gently lift the brownies out of the pan onto a wire rack. Slice and serve.

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Ultra fudgy Sweet Potato Brownies will satisfy your chocolate craving in a healthy way! Clean eating, easy recipe that's kid approved!

Top 7 healthy brownie recipe recipes from across the web

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Vegan Brownies

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Top 7 healthy brownie recipe recipes from across the web

The most viewed healthy brownie recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Brownies

Black Bean Brownies

Healthy Greek Yogurt Brownies

Healthy Zucchini Brownies (Gluten F...

Fudgy Chickpea Brownies

Banana Brownies

Sweet Potato Brownies

The most viewed healthy brownie recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine