• Sami Holmes

Healthy Fudgy Brownies

Updated: Apr 20

Normally when I'm trying out a new recipe, I mentally prepare myself for it to turn out "eh" the first time around where I'll probably need to take a few swings at it to get it just right. But with brownies, I had no idea how long it would take to get this recipe right IF I could even finalize a recipe.


Because to me, brownies were just one of those foods that can't be made healthy without "tasting healthy" or like something is missing.


But w o w. Was I wrong. I've never been so happy to be wrong. These taste like the real deal - rich, decadent, and so. so. fudgy. And they're good for you? Uh, yes please.

The first tray disappeared in less than 36 hours. Yes, they are that good.

Brownies


Ingredients:

  • 1 egg

  • 2 TBSP egg whites

  • 5 oz. plain Greek yogurt

  • 2 TBSP butter or coconut oil

  • 1/4 C unsweetened dairy-free milk

  • 6 TBSP unsweetened cocoa powder

  • 1/2 C chocolate chips

  • 1/2 C oat flour*

  • 1/4 C Stevia

  • 1/4 tsp. salt

  • 3 tsp. vanilla

Directions:

  1. Preheat the oven to 350F

  2. Melt the butter and HALF of the chocolate chips in the microwave

  3. In a large mixing bowl, whisk the egg, egg whites, and chocolate mixture together

  4. Add the Stevia, yogurt, and vanilla (it may be a little lumpy)

  5. Mix the rest of the dry ingredients until smooth

  6. One TBSP at a time, mix the milk in until a brownie batter consistency is reached (it should take about 3-4 TBSP)

  7. Fold in the remaining chocolate chips and spread the batter evenly into a prepared 9x9 pan

  8. ake for 17-20 minutes or until a toothpick comes out clean - as the brownies are baking, prepare the ganache (below)

Ganache


This is just the chocolate glaze on top so it's entirely optional - the brownies are great with or without it! I recommend beginning the ganache when there's about 5 minutes left on the brownies so both can cool at the same time.


Ingredients:

  • 1/2 C chocolate chips

  • 1/2 C almond milk (any kind) + 2 1/2 tsp. butter OR 1/2 C half and half

  • 1 tsp. vanilla


Directions:

  1. Heat the almond milk and butter (or half and half) in a saucepan over medium-high heat until it begins to simmer - but be careful not to let it boil

  2. Once simmering, turn off the heat and stir the chocolate chips and vanilla in

  3. Constantly stir until it's dark and smooth

  4. Remove from heat and occasionally stir the ganache as it cools and thickens (the brownies should be cooling around this time too)

  5. pread the ganache over the brownies and let them both continue to cool and set (or they can be placed in the fridge to speed up the process)

Macros per brownie (based on 12):

17.7 C | 10.7 F | 4.4 P


If you cut them up in more of less than 912 bars and still want to know the macros, just divide the macros of the entire pan to get the macros per piece!

Entire pan: 212.7 C | 128.8 F | 53.25 P


If you decide to nix the ganache, here are the macros for the plain brownies, no icing:

Per brownie, plain: 11.68 C | 6.5 F | 3.8 P

Entire pan, plain: 140.2 C | 77.6 F | 45.25 P


And here are the macros for the ganache only (made the almond milk + butter method):

Ganache: 72.5 C | 51.2 F | 8 P

Tips:

  • Yogurt: plain yogurt lowers the sugar content and bumps up the protein - I've tried dairy-free yogurt and I didn't like the texture as much as regular yogurt

  • Flour: WW, almond, oat - different types of flours can be used but different flours may yield different densities and chewiness, so keep that in mind

  • Chocolate: Grant and I both LOVE chocolate so feel free to use more or less depending on your preference. Our favorite chocolate chips for this recipe are Nestle's Simply Delicious 3-Ingredient, Enjoy Life, and Lily's

  • Half and Half: heavy cream can also be used but half & half was our first choice due to slightly better macros. For a dairy-free ganache, full-fat coconut cream or dairy-free creamer can be used.

  • Half and Half OR Almond Milk + Butter: you can try coconut cream or dairy-free creamer in place of the half and half. We forgot to buy half and half when we were making them one time which is how we came up with the almond milk + butter alternative which is actually our preferred way to make the ganache now (it's healthier but it is a little runnier FYI)

  • Mix-Ins + Toppings: crushed Oreos, peanut butter cups, sprinkles, get creative and spice the brownies up!

  • For a fudgier brownie, take it out around 16 minutes when the middle is spongy to the touch

  • Store in an airtight container. Best within 5-7 days of making.


I hope you love them as much as we do!


Try them out and DON'T tell whoever you share them with that they're healthy - I can guarantee they won't be able to tell! When you make these game changing brownies, tag me on IG: @sunutrition_ or FB: SUNutrition - enjoy!!

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