Healthy One-Bowl Chocolate Chunk Brownies
Yields: 16 brownies
I’m obsessed with this recipe! Brownies are my favorite dessert, and these are supremely rich, incredibly fudgy, and true chocolate heaven. They never last long in my kitchen! Leftovers will keep for at least one week if stored in an airtight container in the refrigerator, and they also freeze well.
  • 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
  1. Preheat the oven to 300°F, and lightly coat an 8”-square baking pan with nonstick cooking spray.
  2. 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.
  3. 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.
Notes: Follow the instructions precisely for the best results! The order of addition and order of mixing together ingredients is very important. Do not use a stand or electric mixer! Use a whisk where instructed and a fork for everything else.

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}
Recipe by Amy's Healthy Baking at