In 8th grade, my middle school’s concert bands planned a four-day field trip to Disneyland. Our band director scheduled a performance for us inside of the theme park, but for the remainder of our two days in Anaheim, we raced around Disneyland to fit in all of our favorite rides.
For each of the eight-hour bus rides from our Northern California town and back, the chaperones packed plenty of VHS tapes to keep us occupied. Of course, knowing our destination… Most of those movies were Disney-themed, like Aladdin, The Little Mermaid, and The Lion King!
During the last half hour of our Sunday drive, one chaperone popped in The Lion King 1 ½. Since my friends and I hadn’t seen it, we were bummed when the bus pulled into the middle school parking lot… So we decided to meet up at my house the next weekend to watch the rest!
That afternoon, my mom picked up pizzas from our favorite restaurant, and I whipped up a batch of boxed mix brownies (each of my friends had a sweet tooth as big as mine!). Before settling into the family room and pressing play, we grabbed paper plates to serve ourselves lunch.
Because I forgot to cut the pan of brownies, the first guy to reach them offered to help out. Mom handed him a knife, but… In his excitement over dessert, he sliced the most lopsided diagonal lines I’ve ever seen. Each brownie looked more like an uneven trapezoid or rhombus—not a single one was rectangular!
Since then, every time I cut a batch of brownies, I think about that funky geometric pan… And feel very tempted to pull out a ruler, especially if I’m planning on photographing them to share with you!
And yes, that happened with these Healthy One-Bowl Chocolate Chunk Brownies too! I think I did a decent enough job cutting them, don’t you? But regardless of how they look, they taste absolutely amazing! Rich, fudgy, decadent, chocolaty… Basically like squares of fudge with even more bits of chocolate sprinkled throughout. Even so, they’re just 76 calories!
That makes my chocoholic heart so happy! ♡
Let’s go over how to make these healthy one-bowl brownies! You’ll start with just 1 tablespoon of melted butter or coconut oil + 2 egg whites. Yup, that’s it! Most brownie recipes call for way more butter or oil, along with the egg yolks, to keep the brownies moist and fudgy. But instead…
We’re using Greek yogurt! I love incorporating Greek yogurt into my healthy baking recipes because it adds the same moisture as extra butter or oil for a fraction of the calories, and it gives your treats a protein boost, too!
You’ll sweeten these brownies with coconut sugar (like this!) rather than granulated sugar. Coconut sugar is an unrefined sweetener that comes from coconuts (probably pretty obvious!), but it does NOT actually taste like coconuts. It has a nice caramel-like flavor similar to brown sugar, which adds to the richness of these brownies.
Of course, the most important ingredient in this recipe is the cocoa powder! You aren’t using any melted chocolate (fewer dishes to wash—hooray!), so cocoa powder provides all of that rich chocolate flavor in the batter.
Remember to use regular unsweetened cocoa powder, like this! Do not substitute dutched or special dark cocoa powder. Those latter two have a milder and muted flavor, which makes the brownies taste bland, in my opinion.
You’ll also mix in white whole wheat flour (like this!) once the cocoa powder is fully incorporated. No, it isn’t a combination of white (aka all-purpose) flour + whole wheat flour! White whole wheat flour is made by finely grinding a special type of soft white wheat (hence the name!), whereas regular whole wheat flour comes from a heartier variety of red wheat. This gives white whole wheat flour a lighter taste and texture, which lets the richness and fudginess of these brownies truly shine!
Just before spreading the batter into the pan, you’ll gently fold in chopped dark chocolate. I highly recommend these bars of Ghirardelli or Lindt! Aim to cut them about the same size as miniature chocolate chips. This ensures every bite has a bit of dark chocolate!
Nerd alert! Bars of dark chocolate will actually melt in the oven, unlike chocolate chips, which contain a stabilizer that prevent them from fully melting.
Nerd alert 2! You’ll bake your brownies at a lower temperature, only 300°F, to keep them supremely fudgy without the edges drying out. The brownies will be ready to come out of the oven when the edges look fully baked through but the center still looks glossy and underdone. The center will continue to cook through while your brownies cool on the counter. If the brownie edges pull away from the rim of the pan within 10 minutes of pulling them out of the oven, you baked them long enough!
I know it feels almost impossible to wait for your brownies to rest for at least 8 hours once they’ve reached room temperature… But I promise that results in the fudgiest texture! If you cut into them sooner, they’ll have a slightly more cakey texture instead. And I’m definitely Team Fudgy when it comes to brownies!
Pure chocolate heaven! 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 brownies!
| Healthy One-Bowl Chocolate Chunk Brownies | | Print |
- 1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
- 2 large egg whites, room temperature
- 1 tsp vanilla extract
- ¼ tsp salt
- ¼ cup (60g) plain nonfat Greek yogurt
- ½ cup (96g) coconut sugar
- 6 tbsp (90mL) nonfat milk
- ¾ cup (60g) unsweetened cocoa powder (measured like this)
- ¼ tsp baking powder
- ¾ cup (90g) white whole wheat flour or gluten-free* flour (measured like this)
- 3 tbsp (42g) finely chopped dark chocolate
- 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 butter, egg whites, vanilla, and salt. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the coconut sugar. Stir in the milk. Add in the cocoa powder and baking powder, stirring just until incorporated. Stir in the flour until just incorporated. Gently fold in 2 ½ tablespoons of the chopped dark chocolate.
- Spread the batter into the prepared pan, and gently press the remaining chopped dark chocolate into the top. Bake at 300°F for 15-19 minutes (15 minutes yields the fudgiest brownies; 19 minutes yields slightly cakier brownies). Cool completely to room temperature in the pan, and let the brownies sit for at least 6 hours at room temperature for the fudgiest texture before serving.
For the gluten-free flour, use as follows: ½ cup (60g) millet flour, 2 tablespoons (15g) brown rice flour, 2 tablespoons (15g) tapioca flour, and ½ teaspoon xanthan gum. Most store-bought gluten-free flour blends (like this one!) will work as well, if measured like this.
Regular whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the white whole wheat flour. Oat flour (gluten-free, if necessary!) may be substituted as well, but be extremely careful when measuring it!
I don’t recommend using Dutched or special dark cocoa powder. The brownies already taste very rich and dark chocolaty without it! Make sure you measure the cocoa powder correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much will dry out your brownies and make them taste bitter.
If your cocoa powder is very bumpy and/or clumpy, then sift it into the mixing bowl.
Brown sugar or granulated sugar may be substituted for the coconut sugar, but the brownies will no longer be clean eating friendly.
Any milk may be substituted for the nonfat milk.
If you’d prefer, ½ cup (120mL) of pure maple syrup, honey, or agave may be substituted for the coconut sugar and ¼ cup of the milk. (You still need to add those 2 final tablespoons of milk!)
For the best results, use regular bars of dark chocolate—not chocolate chips! Chocolate chips contain stabilizers that prevent them from fully melting while baking. I love and highly recommend bars of Ghirardelli and Lindt! Cut them so the pieces are about the size of mini chocolate chips.
To see how these brownies are made, watch my video here! (It’s for a similar recipe!)
{gluten-free, clean eating, low fat}
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ Healthy Slow Cooker Fudgy Dark Chocolate Brownies
♡ Healthy Fudgy Dark Chocolate Cheesecake Swirled Brownies
♡ Healthy Small Batch Fudgy Dark Chocolate Brownies
♡ Healthy Fudgy Raspberry Dark Chocolate Brownies
♡ Healthy Flourless Chocolate Chunk Brownie Bites
♡ …and the rest of Amy’s healthy brownie recipes!
I so wanted to make these but we don’t have Hershey’s over here. Only Dutch Cocoa so I won’t be able to make this. Too bad because these look so good !
I really appreciate your interest in my recipe Biancka! If you don’t have regular unsweetened cocoa in grocery stores near you, only Dutched cocoa, you can substitute that — just remember that the brownies won’t taste quite as rich! 🙂 I’d love to hear what you think if you decide to try them!
We just made them with Dutch cocoa (live in Holland!) and coconut flour. They came out very rich, maybe a bit too dry and not as sweet as we would have liked. But good with ice cream 😉
I’m so glad you enjoyed these brownies Ali! The coconut flour is actually what made your brownies dry. Coconut flour behaves very differently compared to every other flour — it’s about 3X as absorbent! Thus, it soaks up tons of moisture from the batter and the brownies turn out dry. If you want to try using coconut flour again, start with just ¼ cup instead! 🙂
Amazing, thank you for the tip! 😀
My pleasure Ali! 🙂
HA! Too much about all the geometrically diverse brownie shapes back then. Just goes to show that brownies taste amazing, no matter the shape 😉 Love this healthier indulgence recipe (AS ALWAYS).
Thanks so much Liz! And SO true — brownies always taste good, no matter what shape! 😉
YUMMY !
Shape !? My 14 year old son and I wouldn’t care if these brownies were round…just hand them over ! He had a few friends over so sadly they disappeared in seconds. Good thing I’m well stocked for another batch this weekend : )
Thank you Amy !!!
I’m so glad you, your son, and his friends all enjoyed these brownies Kimberly! That’s the best kind of compliment if they disappeared so quick AND you already plan on making more. I’m truly honored — thank you for sharing that with me!! 🙂
HAHA! That’s too funny about the lopsided brownies… fun OCD fact about me: when I make a pan of brownies, I don’t let Chris slice them! I’m too OCD for that! They have to be divided down the middle of the pan, then the middle of the middles, and so on and so forth… lol. Sorry Chris. Wonder why he’s kitchen shy? Oops!
That’s EXACTLY how I cut mine too!! Middle first, then the middle of the middles. Turn the pan 90° and repeat. 🤓 I almost never let anyone slice anything — brownies, cake, you name it! 😉 But at least Chris still gets to eat your treats, so I’m guessing he doesn’t complain much!
What are the size of these brownies, are they small, the way you cut them?
They’re 2″ squares! 🙂 I’d love to hear what you think if you try these brownies Anna!
This was amazing! I used melted chocolate instead of cocoa powder and left out the butter to compensate. It came out great! I would definitely say that they are dangerously delicious. “Healthy” only applies if you don’t eat half the brownies in one go and I did… So I put the rest in a tupperware and asked my boyfriend to bring them to his place!
I have no idea when I will make them again because I can’t contain myself around them but I think they are the perfect treat to bring at a party or for a special occasion 😀
Thank you so much Amy!
I’m so glad you loved these brownies, Kim! That means SO much to me that you’d be tempted to eat half the pan — and then give them to your boyfriend to avoid more temptation! That’s the best kind of compliment! 😉 When I’m tempted like that, I immediately freeze most of the brownies once they’re sliced. I’m much less tempted to keep reaching for one after another when I have to thaw them first! 🙂
That’s a great plan for next time! Thank you 🙂
My pleasure, Kim! Always happy to help! 🙂
How long will they last for
I really appreciate your interest in my recipe, Amelia! I’ve actually covered that already in the text directly beneath the recipe title in the recipe box. I know it can be easy to miss! 😉 I’d love to hear what you think of these brownies if you try them!
What if I can’t buy white whole wheat flour?
I really appreciate your interest in my recipe Mo! I’ve actually included 5 other alternatives in the Notes section of the recipe, located directly underneath the Instructions. I know that section can be easy to miss! 🙂 I can’t wait to hear what you think of these brownies!
hi Amy,
mine came out gooey ( but really yum) , dontt knw wht went wrong.
i followed the step and measurement as it is.
baked for 20mins.
plz suggest.
Regards
MOhan
Yikes! Let’s get that sorted out. 🙂 Did you use an 8″-square baking pan, and did you bake them at 300°F? How long did you let the brownies sit once they were at room temperature before slicing into them? If you slice into them as soon as they come out of the oven, they’ll look and feel really gooey and wet. However, they firm up a lot if you let them rest for the full recommended time!
amy did the same dont knw wht went wrong 🙁
I’d love to help you Mohan! I just need more information. Could you please answer the questions in my previous comment? That will allow me to help you much better! 🙂
hi Amy,
bothering u again n again.
i used 8″ square pan baked for 20 min at 300F(149c)
it was out in room temperature for alteast 5 hours then overnight in fridge.
i cut them in morning, but it was not same as yours.
il will try it again and let you knw.
thanks for all the help.
god bless.
Mohan
I’m always happy to help Mohan! 🙂 How were they not the same as mine — could you give me more details? Were they still gooey/wet and not fudgy/firm? Or were they too hard?
Thank you for this great recipe! My four little kids loved it! We were all out of eggs (which never happens!) and didn’t have and coconut sugar or chocolate bars, so I used two flax “eggs” and 6T pure maple syrup (and 5T milk), and they were still so good! Thank you Amy!
I’m so glad you and your kids enjoyed these brownies Anna! That means a lot to me! 🙂 Thanks for including your recipe modifications too — I always love hearing what tweaks work!