Description
Delicious and healthy brownies made with dark chocolate, coconut oil, Greek yogurt, and oat flour for a wholesome treat that’s fudgy and satisfying. These brownies have optional frosting for extra indulgence and are best enjoyed chilled.
Ingredients
Scale
Brownie Batter
- 1–1/2 cups dark chocolate chips (53% cacao, divided)
- 1/4 cup + 2 tablespoons coconut oil
- 1 cup honey vanilla Greek yogurt
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup coconut sugar (or light brown sugar)
- 3/4 cup oat flour (blend oats into a fine powder)
- 1/2 cup dark chocolate chips
- 2 tablespoons unsweetened vanilla almond milk (or any milk)
- 2 tablespoons vanilla Greek yogurt
Optional Frosting
- 3/4 cup powdered sugar
Instructions
- Prepare: Preheat your oven to 350°F (176°C). Line an 8×8-inch pan with parchment paper, leaving an overhang for easy removal. Lightly spray the parchment with cooking spray to prevent sticking.
- Melt Chocolate: Place 1 cup of the dark chocolate chips into a large bowl. Melt the coconut oil separately in a microwave-safe bowl until just melted. Pour the hot coconut oil over the chocolate chips, stirring constantly. If the mixture isn’t fully smooth, microwave in 10–15 second bursts, stirring between each, until completely melted and smooth. Let the mixture cool slightly.
- Add Remaining Ingredients: Whisk the honey vanilla Greek yogurt into the melted chocolate mixture until fully combined. Then add the vanilla extract, salt, baking soda, and coconut sugar. Whisk continuously until the batter is completely smooth and uniform.
- Blend Oats: In a blender, process regular oats until they become a fine powder to create oat flour. Measure out 3/4 cup of this oat flour. Stir the oat flour into the batter along with the remaining 1/2 cup of dark chocolate chips.
- Bake: Spread the thick brownie batter evenly into the prepared parchment-lined pan. Bake for 28 to 32 minutes, or until a fork inserted into the center comes out clean. Be careful not to overbake; slightly underbaking yields a fudgier brownie. Once baked, let the brownies cool completely in the pan placed on a wire rack.
- Make Optional Frosting: For the frosting, combine the remaining dark chocolate chips with the almond milk in a microwave-safe bowl. Microwave in 15-second intervals, stirring each time, until the mixture is smooth. Stir in 2 tablespoons of vanilla Greek yogurt, then whisk in 3/4 cup powdered sugar briskly until the frosting is completely smooth. Let the frosting sit at room temperature for 10 minutes to thicken before spreading over the cooled brownies.
- Chill: Cover the pan with a lid or foil and refrigerate the brownies for at least 6 hours or overnight. These brownies are at their best when served cold. To serve, lift the brownies out of the pan using the parchment paper overhang and cut into squares.
Notes
- Using Greek yogurt makes the brownies moist and adds protein without extra fat.
- Substitute coconut sugar with light brown sugar if unavailable.
- The oat flour can be prepared by blending regular oats to a fine consistency.
- Don’t overbake—fudgier brownies come from slightly underbaking.
- The optional frosting adds extra sweetness but can be omitted for a lighter treat.
- Chilling enhances the texture and flavor of these brownies.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: healthy brownies, dark chocolate brownies, Greek yogurt brownies, oat flour brownies, low fat brownies, fudgy brownies, homemade brownies
