These Healthier Flourless Fudge Brownies are rich, decadent and so delicious! Made with ingredients you can feel good about, this healthy brownie recipe is a game changer.
How to Make Healthy brownies from Scratch
It’s no secret we LOVE chocolate. But, like many, we also try to keep a balanced diet. Especially with the wedding just a few months away now (omg!).
So I wanted to create a “compromise” recipe that’s super decadent and satisfying… but also wouldn’t leave you in a sugar coma for days. And that is where these flourless fudge brownies come into the picture! This easy brownie recipe is naturally gluten-free and made with healthier ingredients like coconut oil, dark chocolate, coconut sugar, and almond milk. I know some people may not consider these “healthy”, which is why I decided to be proactive and label them “healthier”. Which they totally are! They’re a great candidate for days you’re craving something sweet and indulgent, but also want to keep it clean(ish). And of course they’re perfect for anyone who can’t handle gluten!
Tips and Tricks for Recipe Success
- I highly suggest following this recipe exactly as written. I’ve tested these brownies over and over again to ensure the recipe is 100%, so if you change something – even the tiniest thing (!) – your results may be completely different than the brownies you see here. Small changes can make BIG differences in the baking world. Moral of the story? Stick to the recipe and you’re golden!
- These brownies are served chilled, and must be cooled first in the pan, then again in the fridge for a few hours. This dual cooling process allows the fudgy texture to develop, and is a MUST. If you serve the brownies before chilling them, the texture will be more foamy and less fudgy 🙁
- Since these brownies are chilled, they’re very make-ahead friendly! You can actually make them up to 3 days in advance – just keep them covered in the fridge until needed.
- When you remove your brownies from your oven the edges should be set, but the center should still be just a little wiggly. They firm up a great deal and won’t be gooey when you cut into them.
Chocolate lovers, get ready to fall in love with this one! ♥♥♥
If you try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on Instagram!
Healthier Flourless Fudge Brownies
Prep
Cook
Total
Yield 18 small brownies
Fudgy Flourless Brownies made with healthy ingredients!
Ingredients
- 12 ounces dark chocolate, roughly chopped
- 1/2 cup coconut oil
- 2 tablespoons unsweetened almond milk
- 1/4 cup plus 1 tablespoon granulated sugar (coconut sugar may be used instead)
- 4 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup unsweetened cocoa powder
Instructions
- Preheat oven to 325 degrees (F). Line an 8x8 inch square baking pan with parchment paper. Spray parchment paper and any exposed pan with non-stick spray; set aside.
- Combine the chopped chocolate, coconut oil, and almond milk in a medium saucepan over low heat; melt, stirring frequently, until chocolate and coconut oil are completely melted. Add in the sugar and whisk smooth; remove from heat. Beat in eggs, one at a time, then add in the vanilla. Fold in cocoa powder. Pour batter into prepared pan.
- Bake for 25-28 minutes, or until the edges are firm and the center is only slightly wobbly. Cool brownies completely in the pan set on top of a wire rack. Place pan in the fridge for at least 4 hours before cutting and serving. These brownies are to be served to cold and should be stored in the fridge until needed - up to 3 days.
Notes
For best results, this recipe should be followed exactly as written. When cut into 18 brownies, each piece is 185 calories. Brownies must be chilled before serving.
Courses Dessert
Cuisine American
Nutrition Facts
Serving Size 1 small brownie
Amount Per Serving | ||
|---|---|---|
% Daily Value |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Jen Platt says
April 6, 2016 at 11:53 amI have died and gone to brownie heaven! Thank you for this recipe, Ashley. We made them last night and after waiting patiently for them to chill were rewarded with melt in your mouth fudgy goodness. Definitely a new favorite.
Doreen trotta says
April 18, 2016 at 3:55 pmI am making the brownies and it doesn’t say when to add the 1/3 of unsweetened cocoa!!!!
Mara Theobald says
January 16, 2018 at 8:45 pmIt Does, read again fold in at the end Happy baking
Leah says
April 6, 2016 at 11:49 pmHi. I am looking forward to making this. When you say dark chocolate, would that be the same as semi-sweet? Or is there a certain %% cocoa you use? Thank you!
bakerbynature says
April 9, 2016 at 12:13 pmHi Leah. I used 60% dark chocolate, but you may use adapt the variety of chocolate to suit your tastes. Semi-sweet will work!
Doreen trotta says
April 18, 2016 at 3:45 pmI am making the brownies and it says 1/3 cup od I sweetened cocoa. U don’t have it on the preparation. Don’t know when or if to put it in the
bakerbynature says
April 18, 2016 at 4:01 pmHello Doreen! It’s folded in after the vanilla, as noted in the instructions 😉 Please let me know if it’s not showing up on your end and I’ll look into it.
Kayle (The Cooking Actress) says
April 23, 2016 at 11:40 pmAMAZING! You’re so genius-these brownies are seriously perfect, I can’t believe they’re healthier!
bakerbynature says
April 25, 2016 at 7:16 pmThank you so much, Kayle! Healthy and super delicious brownies… dangerous 🙂
Amy says
April 25, 2016 at 12:35 amWhat would happen if I used stevia instead of sugar (in whole or part)? Did you try that?
bakerbynature says
April 25, 2016 at 7:14 pmHey Amy. I have no experience baking with stevia, so unfortunately I’m unsure how it would turn out. If you give it a try, I’d love to hear the results 🙂
Radhika says
April 25, 2016 at 5:29 pmHi. Have you used virgin coconut oil? Please tell me the variety
bakerbynature says
April 25, 2016 at 7:10 pmYes! Here’s an affiliate link to the brand I use http://amzn.to/1YQz42e
jelly says
May 1, 2016 at 6:50 pmis it okay to use soya milk instead of almond?
bakerbynature says
May 2, 2016 at 3:22 pmHi Jelly. While I haven’t tried, I think it should work 🙂
Abi says
May 5, 2016 at 2:07 pmmm..they look so tempting to have..should definitely going to try them this weekend
Leen says
June 7, 2016 at 11:18 amYou have no idea how nicely these turned out! They were so perfect. Everyone who tried them said they were so good and light – they didn’t get the same heavy feeling that comes when eating regular brownies! I was so happy with the results that I made another batch the next day and took it with me to a dinner party and served it with coconut ice cream. Dessert heaven..
Kayla says
November 13, 2016 at 5:29 amThese look so so gooood, I really want to make these tomorrow, however we’re out of dark chocolate. Could you recommend any substitutes I could possibly use? Thank you 🙂
bakerbynature says
November 15, 2016 at 3:16 pmYou could use semi-sweet chocolate instead 🙂
Holly says
February 12, 2017 at 11:29 pmThese look amazing. I know your whole thing about changing the ingredients, but do you think I could sub the coconut oil for grapeseed or vegetable oil?
bakerbynature says
February 14, 2017 at 1:20 amHi Holly! It’s not my thing, it’s just hard to give solid advice on substitutions when I haven’t tried them. I never want to steer you wrong 🙂 I would think vegetable oil would work fine, although the brownies may be a little less firm since coconut oil solidifies when cold.
Uma M D says
June 17, 2017 at 3:09 amHi,
What is the the substitute for 4 large eggs for eggfree brownies.
Thank You
Uma.
Andrea says
June 26, 2017 at 3:48 pmi would love to do this brownies, but
May i use any sweetener instead of sugar?
Mara Theobald says
January 16, 2018 at 8:56 pmHi, your recipes are divinely delicious!! Thankyou…Sweetheart if peeps are coming out of the woodwork saying anything it Should be how great your recipes are, if they can’t read healthier you didn’t say healthy they shouldn’t be in the kitchen anyhow , they should only be saying thankyou. Btw:any tips on how to use cocoa powder in place of whole choc? Happy Baking
Maiken says
December 27, 2018 at 10:22 pmWould any nut milk work? I have homemade cashew milk that is thicker than store bought. PS I have loved ALL your recipes that I’ve tried!
bakerbynature says
December 28, 2018 at 12:59 pmHi! I haven’t tested it with homemade cashew milk so I can’t say for sure, but I think it should work 🙂 If you try it, please let us know how it goes!
Viviane says
April 3, 2019 at 1:14 pmHi,
Can I use reg. Milk instead of almond milk?