During my high school years, my mom’s coworker gave birth to an angelic blue-eyed boy. Shortly after swaddling him in a blanket and announcing his name, the doctors realized something alarming: he basically lacked an immune system. Similar to the movie “The Boy in the Plastic Bubble,” they transported him to a specialized sterile room in an elite hospital in San Francisco while debating over surgical procedures.
His parents moved into a Ronald McDonald House a block away from the medical center, and my mom commuted into the city after work a few days each week to visit them. She rode the elevator up to the baby’s hospital room, chatting with the couple and relieving them of their watchful duty to run errands, shower, and nap. Gradually, once she vigorously scrubbed her hands with soap and donned teal scrubs, they invited her into the boy’s sterile environment too.
After her hour-long trip to and from San Francisco, Mom lost all energy and motivation to cook dinner. She stopped by a few gourmet eateries around the hospital before driving home instead, presenting us with peasant pies to split. (We usually fought over the curried one!) And on particularly horrendous bumper-to-bumper traffic days, Mom bought a brownie from the bakery next door too.
With the texture of fudge, the oversized treat disappeared within seconds after she pulled it from the white paper bag. We attempted to cut the first one she ever purchased into quarters in order to share a bit with Dad after he arrived home from work… But that plan crumbled to pieces after we each nibbled off a bite. Mom always ordered 2 after that incident, but we were barely satisfied with just half of a rich brownie!
However, a boatload of butter contributed to that decadent indulgence, and the treats left large grease stains on the sides of the paper bags. Before the fat took its toll on our bellies (and exercise routines), we tried weaning ourselves off of them one day at a time. Years later, we still fantasize about those heavenly chocolaty squares, so I finally resolved to bake a healthier version.
After a few tries, I successfully created The Ultimate Healthy Fudgy Cocoa Brownies! Packed with intense dark chocolate flavor, the luscious squares practically melt on your tongue, leaving behind sweet luxurious memories—but not a single ounce of guilt. Each regular-sized brownie only contains 99 calories, but these skinny treats don’t taste healthy at all!
These brownies come together faster than a box mix. Just whisk the dry ingredients in one bowl and the wet ingredients in another; then stir them together and pour the batter into the pan. So simple! And unlike the prepared packages sold at the grocery store, this recipe contains NO preservatives or artificial ingredients.
Cocoa powder contributes all off the chocolate flavor. It’s true—you don’t actually need melted chocolate to make a rich, decadent brownie! Although I always swoon over my ooey gooey brownie recipe, I rarely enjoy scrubbing the extra dirty bowl from melting chocolate. (I’d much rather lick it clean instead!)
I opted for whole wheat flour in the final rendition of these low-fat brownies. For 100% whole wheat baked goods, I almost exclusively choose Gold Medal; other brands turn my treats dense and dry. Its flavor is difficult to detect, and it adds a little extra healthy fiber. But you could easily substitute all-purpose flour instead if you prefer!
Just like the easy box mixes, I used oil instead of melted butter. Again, it reduces the number of dirty dishes (or pots) to wash—always a benefit in my kitchen! You only need 2 tablespoons of oil; skim milk and Greek yogurt contribute the rest of the moisture while keeping these brownies low in fat and calories. (Bonus: the Greek yogurt bumps up the protein content too!)
These brownies bake at a mere 300°F. This fairly low temperature prevents the edges from crisping and ensures the entire pan stays fudgy. Incredibly fudgy. Leave it in the oven for only 24-28 minutes. Although the center may look wet, it continues to cook as it cools in the warm pan. If you pull out the brownies after too much longer, they’ll dry out and crumble.
Look at those fudgy beauties! They just exude dark chocolaty decadence and smooth luxurious flavor. It can be our little secret that they’re The Ultimate Healthy Fudgy Cocoa Brownies and secretly skinny. Nobody would believe you after they sampled one of these moist, indulgent squares!
Can you blame me for devouring 3 the second I finished the photo shoot?
And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthy brownies!
The Ultimate Healthy Fudgy Cocoa Brownies
Ingredients
- 1 cup (120g) whole wheat flour or all-purpose flour (measured like this)
- ¾ cup (60g) unsweetened cocoa powder (measured like this)
- ¼ tsp baking powder
- ¼ tsp salt
- 2 large eggs, lightly beaten
- 2 tbsp (30mL) canola or vegetable oil
- 1 tsp vanilla extract
- ¾ cup (144g) granulated sugar
- ¼ cup (60mL) nonfat milk
- ¼ cup (60g) plain nonfat Greek yogurt
Instructions
- Preheat the oven to 300°F, and lightly coat an 8”-square baking pan with nonstick cooking spray.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, whisk together the eggs, oil, vanilla, and sugar. Mix in the milk and yogurt. Add in the cocoa mixture, stirring just until incorporated.
- Spread the batter into the prepared pan, and bake at 300°F for 24-28 minutes (24 minutes for fudgier brownies; 28 minutes for firmer and less fudgy brownies). Remove the pan from the oven and place on a wire rack. Cool completely to room temperature in the pan before slicing into squares.
View Nutrition Information + Weight Watchers Points
P.S. After a bone marrow transplant, the doctors allowed the sweet little boy to head home and recover. I baby-sat him for a few summers as he grew, and he currently lives a normal, active, Thomas-the-Tank-Engine-obsessed life. Thank goodness for modern medicine and miracles! ♥
Hi Amy! I just tried these, I ran out of granulated sugar, so I substituted brown sugar at a 1:1 ratio. I put the brownies in for 24 minutes and just checked them, they looked raw , but the toothpick came out clean so I took them out of the oven. I quickly discovered that I could lift up the whole brownie batch ? I tried one, they were extremely gummy, but tasted really good? I really want to try the recipe again , so any tips would be appreciated ? Personally, I think the brown sugar is responsible for this but I would like to get your expert opinion ?
I’m glad you enjoyed the brownies’ flavor Nina! We’ll figure out what happened with their texture so your next batch turns out perfectly. I promise! 🙂 If they were gummy, I’m guessing that wasn’t due to the brown sugar. What sort of flour did you use, and did you make any other substitutions besides the brown sugar? Also, did you use an electric or stand mixer to mix up the batter, or did you simply use a fork or spoon?
I used all purpose flour, and since my electric mixer is broken I used a fork? I really appreciate your speedy reply, I hope I can try them again today with success!?
Good! For 95% of my recipes, you don’t need an electric mixer. I almost always use a fork, with the only exception of cheesecake. In fact, I recommend against using a mixer! It’s really easy to over-mix batters and doughs with an electric mixer, which is what usually leads to a gummy texture. However, since you didn’t use a mixer, let’s keep thinking. 🙂 What brand of cocoa powder did you use, and how did you measure it? Did you scoop it directly from the container with the measuring cup? Also… The brownies were gummy and tough, rather than fudgy and ooey gooey, correct? No other substitutions? And you didn’t over-mix with the fork? Just making sure we cover all of our bases!
I used Hersheys Unsweetened Cocoa Powder, and I spooned cocoa powder into the measuring cup, until the cup was filled?Yes, sadly they were tough and gummy. Thank you for helping me figure this out, other bloggers are probably not as patient and nice as you are!
It’s my pleasure Nina! 🙂 That’s the same cocoa powder that I use, and that’s the perfect way to measure it. If the brownies were tough and gummy, then it really does sound like the batter was over-mixed. The gluten in flour is normally fairly short and small, but when batter is over-mixed, those bits of gluten keep bumping into their other gluten neighbors and attach to those neighbors, which forms very long strands of gluten. Those long strands are what cause a tough and gummy texture in baked goods. The next time you bake the brownies, make sure you stir gently and just until the dry ingredients are incorporated and appear to have dissolved. That should really help give them a fudgy texture!
Knowing myself, I probably over-mixed! I’m going to try them again today, and I’ll let you know the results! Wish me luck!??
Good luck Nina!!! 🙂 I can’t wait to hear how they turned out!
I did the recipe but I didn’t like it, the flavor is ok , but they came out dry…
That sounds disappointing Valeria. How did you measure the flour and cocoa powder? Did you scoop them directly from the container, or did you use the spoon-and-level method as directed by the link in the Ingredients? I’ve found that if I scoop directly from the container, I end up with 1.5 times as much of both ingredients as when I lightly spoon and level, which would definitely make the brownies dry.
Hi Amy, i tried these the other day and they were amazing! My boyfriend couldnt believe they were made with healthy ingredients! I added a few choc chips across the top for something extra 🙂 I was wondering if you could substitute the sugar for Natvia? I have the ‘baking’ natvia and was wondering whether I can substitute it at a 1:1 ratio for this recipe? Thanks 🙂
I’m so glad you enjoyed the brownies Brodie! That means a lot to me that your boyfriend was amazed they were healthier. And I can never say no to extra chocolate! 😉 Since I’m located in the US, I don’t have any experience with Natvia. However, if you’ve had success substituting Natvia in similar recipes at a 1:1 ratio, then it should probably work in this recipe as well. I’d love to hear how the brownies turn out if you try that!
Hi Amy! Will the brownies still turn out fine (palatable) if I use 1/2 cup honey, or even 1/2 cup granulated sugar?
If you’d like to make your brownies with honey, I’d actually recommend this recipe of mine instead. (I like them slightly better than these!) 🙂 I’d love to hear what you think if you try them Sally!
Hi Amy! I would really love to try this recipe however only have brown sugar in the house. Would that work or is granulated sugar a must?
Yes, brown sugar will be just fine to use! 🙂 I can’t wait to hear what you think of the brownies!
Thank you! One additional question- can I use butter or olive oil instead of vegetable/canola oil?
Yes, either will work, as long as the butter is melted! 🙂 I’m so excited to hear how the brownies turn out!
Did you prepare these in a metal pan or a glass one? I only have glass 8×8. I’ve heard that when using glass pans in a recipe that calls for a metal pan, it’s best to lower the temperature by 25 degrees F. I’d love to bake these once I know what adjustments I might need to make.
I used a metal pan! 🙂 I can’t wait to hear what you think of these brownies Diana!
Well, I decided to try a glass pan, lowering the temperature to 275. It didn’t quite work as I had hoped – the edge pieces were done while the inner ones were still underdone. My family members still loved them with vanilla ice cream, though, so it worked out in the end!
I’m glad your family enjoyed the brownies Diana! How long did you bake them for at 275°F?
If I am using a 9″x9″ pan should I change the cooking time?
I really appreciate your interest in my recipe Jacci! I highly recommend against using a 9″-square pan. There isn’t enough batter to cover the bottom of the pan and still be thick enough. 😉 I’m excited to hear what you think of these brownies!
If I am using a 9″x9″ pan do you think I should change the cooking time or would it be best to just go out and buy an 8″x8″ pan?
I’m lactose intolerant so was hunting for a brownie recipe that doesn’t use butter and found this one! I used lactose free milk and soya yogurt and it worked perfectly. They’re better the next day! My husband didn’t find them sweet enough though and has asked if they can be made sweeter. Would you suggest just adding more sugar or should I add a little more liquid as well, to compensate? Thanks for a great recipe!
I’m so glad you enjoyed these brownies Lisa! That means a lot to me! You should be able to add a bit more sugar to make them sweeter for your husband. No extra liquid though! The sugar dissolves, unlike flour, so adding more liquid would actually be the exact opposite of what you should do. As long as you don’t use more than about 2 extra tablespoons, I think you should have to slightly increase the baking time as the only modification! 🙂 I’d love to hear how that version turns out, if you try it!
Could Splenda be substituted for the sugar?
I really appreciate your interest in my recipe Christi! You can substitute granulated Splenda (the type for baking, rather than the packets!), but you’ll need to add an additional 2-3 tablespoons of milk. The batter should be very thick but not dry. 🙂 I can’t wait to hear what you think of these brownies!