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!
Thank you so much. Yes I think I do understand. What would half a cup be on grams please? I really appreciate your help
You’re welcome, Becky! As I mentioned in my previous comment, ½ cup of your exact stevia sweetener should be 9.6g (which would probably show up as 10g on a kitchen scale — that’s fine!). Remember to make the other modifications with the milk that I previously mentioned as well! 🙂 I’m excited to hear what you think of these brownies!
Ah thank you, As soon as I make them I’ll definitely let you know how they turned out!
You’re welcome Becky! I can’t wait!! 🙂
Hey the recipe looks very promising, just had a question are we supposed to let the brownies cool uncovered meaning not in a container also would it still be fudgy if I cut them and then let them cool?
I’m honored that you’d like to try making these brownies, Amal! For the fudgiest texture, let the brownies cool completely to room temperature while in the pan you baked them in (and uncovered!), then let them rest for 6+ hours (still in that same pan and uncovered!) once they’re at room temperature before slicing. If you slice into them sooner, they’ll be cakey, rather than fudgy. Letting them rest and set for that long (although it feels nearly impossible!) makes a HUGE difference in their texture! Does that make sense? 🙂 I can’t wait to hear what you think of these brownies if you try making them!
Amy – these brownies are OUTSTANDING. Thank you! I needed an emergency recipe to use up some yogurt before it spoiled — this delivered and then some. You’re a goddess!!
I’m so glad you loved these brownies, Madi!! Thank you for taking the time to let me know — that truly means a lot! 🙂
How many calories per brownie?
The full nutrition information (including calories per brownie!) is actually included directly underneath 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 making them, Rachel!
can i use plain yogurt instead of greek yogurt? and if i use oat flour will the result be the same?
Yes and yes! Just be extra careful when measuring your oat flour because it tends to be a bit more absorbent than wheat-based flours, so even a little bit too much can start to dry out your brownies. I can’t wait to hear what you think of these, Almira! 🙂
These brownies are incredible! I made ‘normal’ brownies for my mum and sister and these for me and these were definitely the most delicious. All the best bits of a brownie without the unhealthy ingredients. Thank you Amy (cookies to be made today)!
I’m so glad you loved these brownies, Kirsty! It truly means a lot that you’d say these were the most delicious — I’m honored! Thank you for taking the time to let me know! 🙂 I can’t wait to hear what you think of the cookies too!
Hi Amy! Recipe looks promising and I’m excited to make these! I am thinking of adding chia seeds. Would that make the brownies dry? How should i remedy that? Thanks.
I’m honored that you’d like to try my recipe, Penny! There’s definitely a possibility of that since chia seeds are so absorbent. What measurement of chia seeds were you thinking of adding? 🙂
I was thinking to add 3 tablespoons 🙂
Thanks for sharing, Penny! That will definitely change the texture of these brownies. I’d recommend adding an 1-2 tablespoons of milk to compensate — or possibly even soaking the chia seeds in that extra milk ahead of time. (I’m not the biggest fan of the gel-like consistency of chia seeds in my brownies, so this is my best guess based on what I’ve noticed when adding chia seeds to my muffins and cookies!) 🙂 I’d love to hear how your brownies turn out if you end up making them!
I will 100% agree about waiting for the brownies to cool/sit for plenty of time. I ate a serving about half an hour after removing from the oven, and I thought I had just made something fairly uninteresting. Oh well. Tried it again the next day, and the fudgey-ness really came together! I was pretty impressed, given that it is relatively low in calories for a brownie.Thanks for the recipe, definitely will make again!
I’m so glad you enjoyed these brownies, Luke! That’s the best kind of compliment if you already think that you’ll make them again. Thank you so much for taking the time to let me know! 🙂
It’s crazy what a few extra hours of resting can do to the texture of these, isn’t it? It always feels like it’s going to be impossible to wait that long (especially with how big of a chocoholic I am!), but every time, it’s worth the wait! 😉
can i substitute the flour with potato flour? and substitute the oil with sunflower seed oil?
I really appreciate your interest in both of my brownie recipes, Almira — this one and my flourless fudgy chocolate chip cookie dough brownies! Sunflower seed oil is fine to substitute. I don’t have enough experience working with potato flour in baking recipes to know whether it would work as a substitute, and I don’t want to lead you astray. If you decide to try making either of these brownie recipes, I’d love to hear what you think of them! 🙂
Hi, I’m a tad confused. In the recipe you state egg whites, however in the video you use whole eggs?