Healthy Brownies

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a stack of two squares of healthy brownies with melted chocolate chips

5 from 4 votes

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www.theconsciousplantkitchen.com

These healthy brownies are easy, vegan, flourless brownies with a delicious fudge texture and dark chocolate flavors.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/healthy-brownies/ or scan the QR code here ➡️

Prep Time10

Cook Time25

Total Time35

Servings: brownies

Calories: 145.6kcal

Author: Carine Claudepierre

Ingredients

¾ cup Dairy-Free Yogurt (note 1)
½ cup Unsweetened Cocoa Powder
⅓ cup + 2 tablespoons Coconut Sugar (note 2)
½ cup Almond Butter (note 3)

Optional

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a 6-inch brownie pan with parchment paper and grease it with cooking oil spray. Set aside.
In a large mixing bowl, add yogurt, coconut sugar, almond butter, cocoa powder, vanilla extract, and salt, if used.
Stir with a silicone spatula until the batter is sticky and well combined.
Fold in chocolate chips if used and stir to incorporate.
Pour the batter into the prepared pan and spread evenly. Sprinkle extra chocolate chips on top if you like.
Bake the brownies on the center rack of your oven for 25-30 minutes at 350°F (180°C) until a toothpick inserted in the center comes out clean.
Cool in the pan at room temperature for 10 minutes, then on a cooling rack for an hour before slicing.

Notes

Note 1: Use plain plant-based yogurt. Any kind of yogurt works, like oat yogurt, cashew yogurt, or coconut yogurt.

Note 2: You must use a granulated sweetener. No maple syrup or the brownies won't firm up. You can use brown sugar, sugar, and Monk fruit blend for a sugar-free option.

Note 3: Natural peanut butter, tahini, or sunflower seed butter can be used in the same amount as a swap to almond butter

Storage: Store the brownies in an airtight container in the fridge for up to 5 days or freeze for up to 1 month.

Nutrition