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!
Hi Amy, I just made these brownies and they were amazing! I’d definitely make them again ???? Thanking for sharing your recipe.
I’m so glad you loved these brownies Arifah! That’s the best kind of compliment if you already think that you’d make them again. Thank you SO much for taking the time to let me know!! 🙂
Just made the brownies they are perfect … love the consistency of them and love the healthy ness too ! Your amazing Amy!!!
I’m truly honored that you’d call these brownies perfect Dena!! That’s the BEST compliment — thank you so much for taking the time to let me know! You just made my entire day! 🙂
Hi ! Thanks for the recipe
Could you confirm that you can substitute the whole wheat flour with regular all purpose flour in the same amount ?
Thanks
Yes, that’s correct! Just make sure you measure the flour correctly. (I share how to do that at the pink “like this” link in the ingredients list!) 🙂 I can’t wait to hear what you think of these brownies Sam!
Hello! This recipe was very good, it tasted great! Though I have to ask: are you really supposed to bake brownies at such a low temperature? I don’t normally bake brownies, but the ones I made using this recipe took a really long time to bake at such a low temperature.
I’m so glad you loved these brownies Kay! That really means a lot — thanks for taking the time to let me know! 🙂 I’ve actually answered your question in my blog post above the recipe. I know it can be easy to miss that! 😉 How long did you bake these brownies? And did you make any modifications to the recipe, including those listed in the Notes section?
To store these brownies, can I freeze them?
Yes! Once cooled and sliced, these brownies freeze (and thaw!) really well. 🙂 I’d love to hear what you think if you try making them Ireland!
They’ve become a family favorite!
Oh my goodness! I’m SO honored that these have become a family favorite, Mara! That truly means the world to me — thank you for taking the time to let me know!! 🙂
Would I be able to substitute Monk fruit granulated sugar substitute for the coconut sugar? On WW and it goes from 4 points to 2 points with this change.
I’m honored that you’d like to try making these brownies Aimee! What’s the exact brand + product name of the monk fruit sweetener that you have? (Because the other modifications you’ll need to make to the ingredients vary with the exact product, I just want to make sure I give you the best possible advice!) 🙂
The brownie turned out gritty and did not taste good at all. I had to throw away.
I’m honored that you tried making these brownies, Sarah! That sounds really disappointing and not like how they should turn out at all, so I’d love to work with you to figure out what happened. 🙂 Did you make any modifications to the recipe, including those listed in the Notes section? Which flour option did you use? How did you measure the flour and cocoa powder? How long did you bake your brownies?
I know I just asked a LOT of questions, but once I know your answers to all of them, I should have a much better idea of the potential culprit! 🙂
HI! Would I be able to substitute full fat Greek yogurt? It’s all I’ve got handy but if it makes a big difference I can definitely wait until my next grocery run and get nonfat! Thanks so much!
Yes, full fat Greek yogurt is fine! I completely understand not wanting to wait until your next grocery run… I’m such a chocoholic and wouldn’t want to wait to eat brownies either! 😉 I’d love to hear what you think of these if you try making them, Kerri!
Hi there, would I be able to use a Stevia sweetener instead of the coconut sugar instead? If so, what amount should I use? Thank you!
I’m honored that you’d like to try making these brownies, Becky! What’s the exact brand and product name of the stevia sweetener that you’d like to substitute? Many stevia products have a slightly different sweetness level, so the answer (and any other potential modifications that you’d need to make!) depends on the exact ingredient that you have. 🙂
Thank you for your quick reply! As I live in England it won’t be a brand that you recognise, which is Morrisons granulated Stevia sweetener which contains Maltodextrin and 2 per cent steviol-glycosides. IThanks you for your help 5000 miles away!
It’s my pleasure, Rebecca! Even if it’s not a brand I recognize, I still research online to try to find that specific brand + product’s conversion charts. That way, I can figure out how much of your product is the equivalent of 1 cup of granulated sugar, and then I can do the conversions to see how much you’d need! 🙂 From the information that I found, the product that you have says that 1 teaspoon of it is the equivalent of 1 teaspoon of granulated sugar. Is that correct?
If so, you’ll need ½ cup to replace the granulated sugar, and you’ll also need an additional 4-5 tablespoons of milk because maltodextrin absorbs and dissolves much differently in liquids compared to coconut or granulated sugar. The batter should be thick and spreadable, almost like the consistency of really runny cookie dough. (You can see my video here for the batter consistency! The recipe is slightly different, but the batter texture is exactly the same.) Does all of that make sense?
I can’t wait to hear what you think of these brownies if you try making them!
Thanks for in depth reply. Sorry I should have added before that it says when baking to replace 100g of sugar with 10g of Stevia then add a tap of baking powder to get more rise. So it seems to only need a tenth of the amount. I will look online for how to convert cups to grams (we use that over here or ounces for old recipes) then I can get baking! I will let you know how it goes. Thanks once again.
It’s my pleasure, Becky! That’s not actually true though — you don’t need 1/10th of the amount!! If you only use 1/10th of the amount, your brownies will taste REALLY bitter. Weight is based off of density, rather than volume. If you measured out 1 cup of cotton balls versus 1 cup of sand, they’d take up the same amount of space (volume)… But the cup cotton balls would definitely weigh less than the cup of sand! Or if you measured out 1 pound of cotton balls versus 1 pound of sand, you’d end up with a small handful of sand… And a pillowcase or two full of cotton balls! Same weight, different volume.
The same thing applies to different ingredients. So ½ cup of coconut sugar or granulated sugar is 96g, whereas ½ cup of your sweetener is 9.6g, because they have different densities. Does that make sense?? 🙂