Let’s be honest—who doesn’t love a rich, fudgy brownie? But if you’re trying to eat healthier, traditional recipes can feel off-limits. Good news: you don’t have to choose between indulgence and nutrition! We’ve gathered 22 delicious healthy brownie recipes that let you satisfy your sweet tooth guilt-free. Get ready to bake your way to happiness with these wholesome treats.
Avocado Fudge Brownies
Avocado fudge brownies redefine decadence with their rich, fudgy texture and surprising nutritional boost. Always a crowd-pleaser, these treats deliver intense chocolate flavor while remaining gluten-free and dairy-free.
Ingredients
– 1 cup ripe avocado flesh, thoroughly mashed
– ¾ cup granulated sugar
– 2 large pasture-raised eggs, lightly beaten
– 1 tsp pure vanilla extract
– ½ cup high-quality cocoa powder, sifted
– ¼ cup almond flour
– ¼ tsp fine sea salt
– ½ cup dairy-free dark chocolate chips
Instructions
1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper.
2. In a medium bowl, combine the mashed avocado and granulated sugar until smooth and creamy.
3. Add the lightly beaten pasture-raised eggs and pure vanilla extract, whisking vigorously until fully incorporated.
4. Gently fold in the sifted cocoa powder, almond flour, and fine sea salt until no dry streaks remain.
5. Stir in the dairy-free dark chocolate chips, distributing them evenly throughout the batter.
6. Tip: For optimal texture, avoid overmixing once the dry ingredients are added to prevent toughness.
7. Transfer the batter to the prepared pan, spreading it into an even layer with a spatula.
8. Bake at 350°F for 22-25 minutes, until the edges are set but the center still appears slightly soft.
9. Tip: Use a toothpick test—it should come out with moist crumbs, not clean, for fudgy results.
10. Allow the brownies to cool completely in the pan on a wire rack for at least 1 hour before slicing.
11. Tip: Chilling the brownies for 30 minutes after cooling makes cleaner cuts and enhances fudginess.
12. Cut into 16 squares using a sharp knife wiped clean between slices for neat edges.
Zesty and deeply chocolatey, these brownies boast an ultra-moist, dense crumb with subtle avocado creaminess. Serve slightly warmed with a sprinkle of flaky sea salt or alongside fresh berries for contrast.
Sweet Potato Brownies
Gather your ingredients for these fudgy, nutrient-packed brownies. Sweet potato adds natural sweetness and moisture while keeping them gluten-free. Expect rich chocolate flavor with a dense, satisfying texture.
Ingredients
– 1 cup mashed roasted sweet potato, cooled
– ¾ cup almond flour
– ½ cup Dutch-process cocoa powder
– ⅔ cup coconut sugar
– 2 pasture-raised eggs, lightly beaten
– ¼ cup coconut oil, melted and cooled
– 1 tsp pure vanilla extract
– ½ tsp baking soda
– ¼ tsp fine sea salt
– ½ cup dark chocolate chunks (70% cacao)
Instructions
1. Preheat oven to 350°F and line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, whisk together almond flour, cocoa powder, coconut sugar, baking soda, and sea salt until no lumps remain.
3. Add mashed sweet potato, beaten eggs, melted coconut oil, and vanilla extract to dry ingredients.
4. Fold mixture gently with a spatula until just combined—avoid overmixing to prevent toughness.
5. Incorporate dark chocolate chunks evenly throughout the batter.
6. Transfer batter to prepared pan and spread into an even layer using an offset spatula.
7. Bake for 22–25 minutes until edges are set and a toothpick inserted near the center comes out with moist crumbs.
8. Cool brownies completely in pan on a wire rack for at least 1 hour before slicing—this ensures clean cuts.
9. Use a sharp knife dipped in hot water to slice into 16 squares.
Enjoy these brownies chilled for a fudgy, dense texture that highlights the deep chocolate notes. Serve topped with a sprinkle of flaky salt or alongside vanilla bean ice cream for contrast.
Black Bean Chocolate Brownies
Crafting decadent desserts doesn’t require compromise. These black bean chocolate brownies deliver intense flavor with a nutrient-dense twist. They’re fudgy, rich, and surprisingly simple to make.
Ingredients
– 1 (15-ounce) can black beans, rinsed and drained
– 3 large pasture-raised eggs, lightly beaten
– ⅓ cup pure maple syrup
– ¼ cup coconut oil, melted
– ½ cup Dutch-process cocoa powder
– ½ cup coconut sugar
– 1 teaspoon pure vanilla extract
– ½ teaspoon baking powder
– ¼ teaspoon fine sea salt
– ⅔ cup dark chocolate chips
Instructions
1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper.
2. Combine black beans, eggs, maple syrup, and melted coconut oil in a food processor.
3. Process the mixture until completely smooth, about 2 minutes, scraping down the sides once.
4. Add cocoa powder, coconut sugar, vanilla extract, baking powder, and salt to the processor.
5. Pulse until all ingredients are fully incorporated and the batter is uniform.
6. Fold in dark chocolate chips using a spatula until evenly distributed.
7. Pour the batter into the prepared pan and spread into an even layer.
8. Bake for 25-30 minutes until the edges are set and the center springs back lightly to touch.
9. Cool completely in the pan on a wire rack before slicing.
Gluten-free and packed with protein, these brownies boast a dense, moist crumb with deep chocolate intensity. Serve slightly warmed with a sprinkle of flaky sea salt or crumbled over vanilla bean ice cream for an elegant dessert presentation.
Keto-Friendly Almond Butter Brownies
Perfectly fudgy and guilt-free, these keto almond butter brownies satisfy chocolate cravings without the sugar spike. They come together quickly using simple, wholesome ingredients. Expect rich flavor with a dense, chewy texture.
Ingredients
– 1 cup smooth almond butter
– 2 large pasture-raised eggs, lightly beaten
– 1/3 cup granulated erythritol
– 1/4 cup unsweetened cocoa powder
– 1 tsp pure vanilla extract
– 1/2 tsp baking soda
– 1/4 tsp fine sea salt
– 1/4 cup sugar-free dark chocolate chips
Instructions
1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper.
2. In a medium bowl, combine the almond butter, lightly beaten pasture-raised eggs, granulated erythritol, unsweetened cocoa powder, pure vanilla extract, baking soda, and fine sea salt.
3. Mix vigorously with a spatula for 60 seconds until the batter is smooth and fully incorporated.
4. Fold in the sugar-free dark chocolate chips evenly throughout the batter.
5. Spread the batter into the prepared pan, using the spatula to press it into an even layer.
6. Bake at 350°F for 18–20 minutes, until the edges are set but the center still appears slightly soft.
7. Remove from the oven and let cool completely in the pan on a wire rack for at least 1 hour.
8. Lift the brownies out using the parchment paper and cut into 9 squares with a sharp knife.
Lusciously dense and moist, these brownies boast a deep chocolate flavor with a subtle nutty undertone from the almond butter. Serve them slightly warmed with a dollop of keto whipped cream for an indulgent dessert, or enjoy chilled for a firmer, fudge-like bite.
Flourless Zucchini Brownies
These flourless zucchini brownies deliver intense chocolate flavor with a surprisingly moist texture. They come together quickly for a healthier treat that doesn’t skimp on indulgence.
Ingredients
– 1 cup almond flour
– ¾ cup Dutch-process cocoa powder
– ½ teaspoon fine sea salt
– 1 teaspoon baking soda
– 3 large pasture-raised eggs, lightly beaten
– ½ cup pure maple syrup
– ¼ cup melted coconut oil
– 1 teaspoon pure vanilla extract
– 1½ cups finely grated zucchini, excess moisture squeezed out
– ¾ cup dark chocolate chips (70% cacao)
Instructions
1. Preheat oven to 350°F and line an 8×8-inch baking pan with parchment paper.
2. Whisk together almond flour, cocoa powder, sea salt, and baking soda in a large bowl until fully combined.
3. In a separate bowl, combine beaten eggs, maple syrup, melted coconut oil, and vanilla extract.
4. Pour wet ingredients into dry ingredients and mix until just incorporated—do not overmix.
5. Fold in squeezed zucchini and chocolate chips until evenly distributed throughout the batter.
6. Spread batter evenly into prepared pan using a spatula, ensuring corners are filled.
7. Bake for 25-30 minutes until the center springs back lightly when touched and a toothpick inserted comes out with moist crumbs.
8. Cool completely in pan on a wire rack before slicing into squares.
Fudgy and rich with subtle earthy notes from the zucchini, these brownies maintain perfect moisture without gluten. Serve slightly warmed with a sprinkle of flaky sea salt or alongside vanilla bean ice cream for contrast.
Quinoa Protein Brownies
Deliciously fudgy and packed with nutrients, these quinoa protein brownies satisfy cravings without guilt. Dense yet moist, they’re perfect for post-workout fuel or healthy snacking.
Ingredients
– 1 cup cooked quinoa, cooled
– ¾ cup almond flour
– ½ cup unsweetened cocoa powder
– ¼ cup whey protein isolate, chocolate flavor
– 2 pasture-raised eggs, lightly beaten
– ½ cup pure maple syrup
– ¼ cup coconut oil, melted
– 1 tsp pure vanilla extract
– ½ tsp baking soda
– ¼ tsp fine sea salt
– ½ cup dark chocolate chips, 70% cacao
Instructions
1. Preheat oven to 350°F and line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, combine cooled quinoa, almond flour, cocoa powder, protein powder, baking soda, and sea salt.
3. In a separate bowl, whisk together beaten eggs, maple syrup, melted coconut oil, and vanilla extract until emulsified.
4. Pour wet ingredients into dry ingredients and fold gently until just combined; avoid overmixing to prevent toughness.
5. Fold in dark chocolate chips evenly throughout the batter.
6. Transfer batter to prepared pan and spread into an even layer using a spatula.
7. Bake for 20-22 minutes, until edges are set and a toothpick inserted near the center comes out with moist crumbs.
8. Cool in pan on a wire rack for 15 minutes to allow structure to set before slicing.
9. Lift parchment to remove brownies, then slice into 12 squares using a sharp knife for clean edges.
10. Serve warm or store in an airtight container for up to 5 days.
Outrageously rich with deep chocolate flavor, these brownies boast a chewy, dense texture from the quinoa. Crumble over Greek yogurt or enjoy slightly warmed with a dollop of almond butter for extra protein.
Greek Yogurt Brownies
Never underestimate the power of Greek yogurt in baking—these brownies achieve fudgy perfection with a protein boost. No mixer required, just one bowl and 30 minutes to chocolate heaven. They’re rich, tangy, and impossibly moist.
Ingredients
– 1 cup granulated sugar
– ¾ cup Dutch-process cocoa powder
– ½ cup all-purpose flour
– ¼ teaspoon fine sea salt
– 2 large pasture-raised eggs, lightly beaten
– ½ cup plain full-fat Greek yogurt
– ½ cup unsalted butter, melted and slightly cooled
– 1 teaspoon pure vanilla extract
– ½ cup semi-sweet chocolate chips
Instructions
1. Preheat oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a large bowl, whisk together granulated sugar, Dutch-process cocoa powder, all-purpose flour, and fine sea salt until no lumps remain.
3. Add lightly beaten pasture-raised eggs, plain full-fat Greek yogurt, melted unsalted butter, and pure vanilla extract to the dry ingredients.
4. Fold gently with a spatula until just combined; avoid overmixing to prevent a tough texture.
5. Stir in semi-sweet chocolate chips evenly throughout the batter.
6. Pour batter into the prepared pan and spread into an even layer with the spatula.
7. Bake for 20–25 minutes, until the edges are set and a toothpick inserted 1 inch from the edge comes out with moist crumbs.
8. Cool completely in the pan on a wire rack for at least 1 hour before slicing to allow the center to firm up.
Gooey and dense with a subtle tang from the yogurt, these brownies stay moist for days. Serve warm with a scoop of vanilla ice cream or enjoy chilled for a firmer, fudgy bite.
Chickpea Espresso Brownies
Whip up these decadent chickpea espresso brownies for a protein-packed treat with a sophisticated caffeine kick. They’re gluten-free, rich, and surprisingly easy to make. Perfect for satisfying sweet cravings with a boost.
Ingredients
– 1 (15-ounce) can chickpeas, drained and rinsed
– ½ cup creamy almond butter
– ⅓ cup pure maple syrup
– ¼ cup unsweetened cocoa powder
– 2 pasture-raised eggs, lightly beaten
– 1 tablespoon finely ground espresso beans
– 1 teaspoon pure vanilla extract
– ½ teaspoon baking soda
– ¼ teaspoon fine sea salt
– ½ cup dark chocolate chips
Instructions
1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper.
2. In a food processor, combine the chickpeas, almond butter, maple syrup, cocoa powder, eggs, espresso grounds, vanilla extract, baking soda, and salt.
3. Process the mixture on high speed for 60 seconds until completely smooth, scraping down the sides once to ensure no lumps remain.
4. Fold in the dark chocolate chips gently with a spatula to distribute them evenly without overmixing.
5. Pour the batter into the prepared pan and spread it into an even layer using the spatula.
6. Bake for 25 minutes at 350°F until the edges are set and a toothpick inserted into the center comes out clean.
7. Allow the brownies to cool completely in the pan on a wire rack for at least 1 hour to firm up before slicing.
8. Cut into 9 equal squares using a sharp knife for clean edges.
Dense and fudgy, these brownies boast a deep chocolate flavor with a subtle espresso undertone. Serve them slightly warmed with a dollop of coconut whipped cream for an elegant dessert or enjoy as an energizing afternoon snack.
Pumpkin Spice Brownies
Vividly spiced and decadently rich, these pumpkin spice brownies blend warm autumn flavors with deep chocolate intensity. They come together quickly for a seasonal treat that satisfies every craving.
Ingredients
– 1 cup unsalted butter, clarified
– 1 ½ cups granulated sugar
– ¾ cup Dutch-process cocoa powder
– ½ teaspoon fine sea salt
– 1 teaspoon pure vanilla extract
– 3 pasture-raised eggs, lightly beaten
– ¾ cup all-purpose flour
– 2 teaspoons pumpkin pie spice
– ½ cup semi-sweet chocolate chips
Instructions
1. Preheat oven to 350°F and line an 8×8-inch baking pan with parchment paper.
2. Melt clarified butter in a saucepan over medium heat until fully liquid.
3. Whisk granulated sugar into the warm butter until fully incorporated and glossy.
4. Sift Dutch-process cocoa powder and fine sea salt into the butter-sugar mixture to prevent lumps.
5. Stir in pure vanilla extract and lightly beaten pasture-raised eggs until the batter is smooth.
6. Fold in all-purpose flour and pumpkin pie spice just until no dry streaks remain.
7. Gently mix in semi-sweet chocolate chips for pockets of melted chocolate.
8. Pour batter into the prepared pan and spread evenly with a spatula.
9. Bake for 25–30 minutes, until the edges are set and a toothpick inserted comes out with moist crumbs.
10. Cool completely in the pan on a wire rack before slicing into squares.
Amazingly fudgy with a crackly top, these brownies offer a warm spice undertone that complements the rich chocolate. Serve slightly warmed with a dollop of whipped cream or crumbled over vanilla ice cream for an indulgent dessert.
Vegan Beetroot Brownies
Hearty and moist, these vegan beetroot brownies deliver deep chocolate flavor with a subtle earthy sweetness. They’re gluten-free and packed with nutrients, making them a guilt-free indulgence. Perfect for a quick dessert or snack.
Ingredients
– 1 ½ cups almond flour
– ¾ cup raw cacao powder
– 1 cup coconut sugar
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– 1 cup pureed roasted beets
– ½ cup melted coconut oil
– ¼ cup unsweetened almond milk
– 1 teaspoon pure vanilla extract
– ½ cup dairy-free dark chocolate chips
Instructions
1. Preheat oven to 350°F and line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, whisk together almond flour, cacao powder, coconut sugar, baking soda, and sea salt until fully combined.
3. In a separate bowl, mix pureed roasted beets, melted coconut oil, almond milk, and vanilla extract until smooth.
4. Tip: For optimal texture, ensure all wet ingredients are at room temperature to prevent coconut oil from solidifying.
5. Pour wet ingredients into dry ingredients and stir until just incorporated; avoid overmixing.
6. Fold in dairy-free dark chocolate chips evenly throughout the batter.
7. Transfer batter to the prepared pan and spread into an even layer with a spatula.
8. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
9. Tip: Check for doneness at 25 minutes to prevent overbaking, as beetroot adds moisture that requires careful timing.
10. Remove from oven and let cool completely in the pan on a wire rack for at least 1 hour.
11. Tip: Cooling fully ensures the brownies set properly and develop a fudgy texture.
12. Once cooled, lift out using parchment paper and cut into 9 squares.
Soft and fudgy with a rich chocolate intensity, these brownies have a velvety crumb from the beet puree. Serve them slightly warmed with a dollop of coconut whipped cream for an elegant dessert, or enjoy them as a midday treat with a cup of coffee.
Banana Oatmeal Brownies
Oatmeal and ripe bananas transform into decadent brownies with minimal effort. These wholesome treats deliver rich chocolate flavor without excessive sugar. Perfect for breakfast or dessert, they satisfy any craving.
Ingredients
– 3 overripe bananas, mashed
– 1 cup old-fashioned rolled oats
– ½ cup Dutch-process cocoa powder
– ⅓ cup pure maple syrup
– 2 pasture-raised eggs, lightly beaten
– ¼ cup coconut oil, melted
– 1 tsp pure vanilla extract
– ½ tsp baking soda
– ¼ tsp fine sea salt
– ½ cup dark chocolate chips
Instructions
1. Preheat oven to 350°F and line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, combine mashed bananas, maple syrup, beaten eggs, melted coconut oil, and vanilla extract until fully incorporated.
3. Add rolled oats, Dutch-process cocoa powder, baking soda, and fine sea salt to the wet ingredients.
4. Fold in dark chocolate chips until evenly distributed throughout the batter.
5. Pour batter into the prepared pan and spread into an even layer using a spatula.
6. Bake for 25-30 minutes until the edges pull away from the pan and a toothpick inserted comes out with moist crumbs.
7. Cool completely in the pan on a wire rack for at least 1 hour before slicing.
Soft and fudgy with intense chocolate notes, these brownies feature a subtle banana sweetness. Serve slightly warmed with a dollop of Greek yogurt for contrast, or enjoy chilled for a firmer texture.
Coconut Flour Brownies
Whip up these decadent coconut flour brownies for a gluten-free treat that satisfies any chocolate craving. They’re rich, fudgy, and surprisingly simple to make with pantry staples.
Ingredients
– 1 cup granulated sugar
– ½ cup unsalted butter, melted and cooled
– 2 large pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
– ½ cup Dutch-process cocoa powder
– ¼ cup coconut flour
– ¼ teaspoon fine sea salt
– ½ cup semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, whisk together the granulated sugar and melted unsalted butter until fully combined and smooth.
3. Add the lightly beaten pasture-raised eggs and pure vanilla extract to the sugar-butter mixture, whisking vigorously for 60 seconds to incorporate air and ensure a crackly top.
4. Sift the Dutch-process cocoa powder, coconut flour, and fine sea salt directly into the wet ingredients to avoid lumps and promote even distribution.
5. Fold the dry ingredients into the wet mixture using a spatula until just combined; do not overmix to maintain a tender texture.
6. Gently stir in the semi-sweet chocolate chips, reserving a handful for topping if desired for extra visual appeal.
7. Spread the batter evenly into the prepared pan, smoothing the top with the spatula.
8. Bake for 20-25 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs attached.
9. Allow the brownies to cool completely in the pan on a wire rack for at least 1 hour before slicing to set properly.
Best enjoyed for their dense, fudgy interior and intense chocolate flavor, these brownies pair wonderfully with a scoop of vanilla ice cream or a dusting of powdered sugar for an elegant dessert.
Spelt Flour Chocolate Brownies
Unbelievably fudgy and rich, these spelt flour brownies offer a nutty depth that elevates classic chocolate indulgence. Using whole grain spelt adds nutritional heft without sacrificing decadence.
Ingredients
– 1 cup unsalted European-style butter, clarified
– 1 ½ cups granulated cane sugar
– ¾ cup Dutch-process cocoa powder, sifted
– 3 pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
– ½ cup whole grain spelt flour
– ¼ teaspoon fine sea salt
– ½ cup dark chocolate chunks (70% cacao)
Instructions
1. Preheat oven to 350°F and line an 8×8-inch baking pan with parchment paper.
2. Melt 1 cup clarified butter in a saucepan over medium heat until just liquid.
3. Whisk in 1 ½ cups granulated cane sugar until fully dissolved and mixture is smooth.
4. Remove from heat and vigorously whisk in ¾ cup sifted Dutch-process cocoa powder until no lumps remain.
5. Allow mixture to cool for 5 minutes to avoid cooking the eggs.
6. Stir in 3 lightly beaten pasture-raised eggs and 1 teaspoon pure vanilla extract until fully incorporated.
7. Gently fold in ½ cup whole grain spelt flour and ¼ teaspoon fine sea salt until just combined; do not overmix.
8. Fold in ½ cup dark chocolate chunks evenly throughout the batter.
9. Pour batter into prepared pan and spread into an even layer with a spatula.
10. Bake at 350°F for 25–28 minutes, until edges are set but center still appears slightly underdone.
11. Cool completely in pan on a wire rack for at least 1 hour before slicing.
Just out of the oven, these brownies boast a crackly top and a dense, fudgy interior with melty chocolate pockets. Serve warm with a sprinkle of flaky sea salt or alongside a scoop of vanilla bean ice cream for contrast.
Date-Sweetened Brownies
These date-sweetened brownies deliver rich flavor without refined sugar. They feature a dense, fudgy texture with natural caramel notes from the dates. Perfect for health-conscious dessert lovers.
Ingredients
– 1 cup Medjool dates, pitted and chopped
– ½ cup unsalted butter, clarified
– ¾ cup Dutch-process cocoa powder
– 2 pasture-raised eggs, lightly beaten
– ½ cup almond flour
– 1 tsp pure vanilla extract
– ½ tsp fine sea salt
Instructions
1. Preheat oven to 350°F and line an 8×8-inch baking pan with parchment paper.
2. In a small saucepan, combine dates with ¼ cup water and simmer over medium heat for 5 minutes until softened.
3. Transfer date mixture to a food processor and blend until a smooth paste forms, about 2 minutes.
4. In a double boiler, melt clarified butter with cocoa powder, stirring until fully combined and glossy.
5. Tip: Use a double boiler to prevent cocoa from scorching and ensure smooth melting.
6. Combine date paste with cocoa-butter mixture in a large bowl, whisking vigorously until emulsified.
7. Add lightly beaten eggs and vanilla extract, whisking until fully incorporated and mixture thickens slightly.
8. Tip: Whisk eggs in thoroughly to create a stable emulsion for fudgy texture.
9. Fold in almond flour and sea salt with a spatula until no dry streaks remain; do not overmix.
10. Pour batter into prepared pan, spreading evenly with an offset spatula.
11. Bake for 22-25 minutes until edges are set but center still appears slightly underdone.
12. Tip: Underbaking slightly ensures a fudgy center; a toothpick should have moist crumbs attached.
13. Cool completely in pan on a wire rack for 2 hours before slicing.
Outrageously fudgy with deep chocolate intensity balanced by caramel-like sweetness from the dates. Serve slightly warmed with a sprinkle of flaky salt or crumbled over vanilla bean ice cream for contrasting temperatures and textures.
Matcha Green Tea Brownies
Crafting these matcha brownies transforms classic indulgence into antioxidant-rich elegance. Their vibrant green hue and earthy sweetness offer a sophisticated twist on tradition.
Ingredients
– 1 cup all-purpose flour
– ¾ cup granulated sugar
– ½ cup unsalted butter, melted and cooled
– 2 pasture-raised eggs, lightly beaten
– 3 tablespoons culinary-grade matcha powder
– ½ teaspoon baking powder
– ¼ teaspoon fine sea salt
– ½ cup white chocolate chips
Instructions
1. Preheat oven to 350°F and line an 8×8-inch baking pan with parchment paper.
2. Sift together flour, matcha powder, baking powder, and salt into a medium bowl to eliminate lumps and ensure even distribution.
3. Whisk melted butter and sugar in a large bowl until fully combined and slightly pale, about 2 minutes.
4. Tip: Use room-temperature eggs to prevent the butter from seizing and achieve a smoother batter.
5. Gradually add beaten eggs to the butter-sugar mixture, whisking continuously until emulsified.
6. Fold the dry ingredients into the wet mixture using a spatula until just combined; avoid overmixing to keep the texture tender.
7. Gently stir in white chocolate chips, reserving a few for topping.
8. Spread the batter evenly into the prepared pan and smooth the surface with a spatula.
9. Sprinkle reserved chocolate chips over the top for visual appeal and extra pockets of sweetness.
10. Bake for 22–25 minutes, until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
11. Tip: Underbake slightly for fudgy brownies; the residual heat will continue cooking them as they cool.
12. Cool completely in the pan on a wire rack for at least 1 hour before slicing to allow the structure to set.
13. Tip: For clean cuts, use a sharp knife wiped clean between slices.
These brownies boast a dense, fudgy crumb with the earthy, slightly bitter notes of matcha balanced by sweet white chocolate. Try serving them warm with a dusting of matcha powder or alongside vanilla ice cream for a contrasting cool creaminess.
Blueberry Almond Flour Brownies
Yield: 12 brownies. You’ll love these fudgy, gluten-free brownies packed with juicy blueberries and nutty almond flavor—no refined sugar, just wholesome ingredients.
Ingredients
– 1 cup blanched almond flour
– 1/2 cup unsweetened cocoa powder
– 1/2 cup coconut sugar
– 1/4 teaspoon fine sea salt
– 1/2 cup clarified butter, melted and cooled
– 2 pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
– 3/4 cup fresh blueberries
Instructions
1. Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, whisk together the blanched almond flour, unsweetened cocoa powder, coconut sugar, and fine sea salt until fully combined.
3. Pour the melted and cooled clarified butter into the dry ingredients and stir with a spatula until a thick paste forms.
4. Add the lightly beaten pasture-raised eggs and pure vanilla extract to the bowl, mixing vigorously for 60 seconds to incorporate air and ensure a smooth batter.
5. Gently fold in the fresh blueberries using a folding motion to avoid crushing them and distribute evenly.
6. Tip: For even baking, tap the filled pan firmly on the counter to release air bubbles before placing in the oven.
7. Spread the batter evenly into the prepared pan using an offset spatula for a smooth top.
8. Bake in the preheated oven for 22-25 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs attached.
9. Tip: Avoid overbaking to maintain a fudgy texture; the brownies will continue to set as they cool.
10. Remove the pan from the oven and place it on a wire rack to cool completely to room temperature, about 1 hour.
11. Tip: For clean cuts, chill the cooled brownies in the refrigerator for 30 minutes before slicing with a sharp knife.
12. Lift the brownies from the pan using the parchment overhang, slice into 12 squares, and serve.
Heavenly fudgy with bursts of tart blueberry, these brownies have a dense, moist crumb from the almond flour. Serve warm with a dollop of coconut whipped cream or crumble over vanilla bean ice cream for an elegant dessert twist.
Honey Walnut Brownies
Lusciously rich and nutty, these brownies feature a deep honey flavor with toasted walnuts. They bake up fudgy with a crackly top. Perfect for dessert or an indulgent snack.
Ingredients
– 1 cup unsalted European-style butter, clarified
– 1 cup granulated cane sugar
– 3/4 cup dark amber honey
– 3 large pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
– 3/4 cup Dutch-process cocoa powder
– 1/2 cup all-purpose flour
– 1/4 teaspoon fine sea salt
– 1 cup raw walnut halves, toasted and roughly chopped
Instructions
1. Preheat oven to 350°F and line an 8×8-inch baking pan with parchment paper.
2. In a double boiler, melt clarified butter over medium heat.
3. Whisk granulated cane sugar and dark amber honey into melted butter until fully dissolved.
4. Remove from heat and cool mixture to 90°F.
5. Tip: Cooling prevents eggs from scrambling when added.
6. Incorporate lightly beaten pasture-raised eggs and pure vanilla extract into cooled mixture.
7. Sift Dutch-process cocoa powder, all-purpose flour, and fine sea salt directly into wet ingredients.
8. Fold until just combined; avoid overmixing to maintain fudgy texture.
9. Tip: Use a spatula for gentle folding to preserve air in batter.
10. Gently fold in toasted and roughly chopped raw walnut halves.
11. Pour batter into prepared pan and spread evenly.
12. Bake at 350°F for 25-30 minutes, until a toothpick inserted comes out with moist crumbs.
13. Tip: Do not overbake; brownies continue to set as they cool.
14. Cool completely in pan on a wire rack before slicing.
Brownies boast a dense, fudgy interior with a crisp, shiny crust. The honey adds a floral sweetness that complements the earthy walnuts. Serve warm with a scoop of vanilla bean ice cream for a decadent treat.
Tahini Chocolate Chip Brownies
Even the most decadent brownies benefit from tahini’s nutty depth, creating a sophisticated twist on a classic. Expect fudgy centers with crisp edges and a subtle sesame undertone. These come together quickly for an impressive yet approachable dessert.
Ingredients
- 1 cup granulated sugar
- 2 large pasture-raised eggs, lightly beaten
- 1/2 cup high-quality unsalted butter, melted and slightly cooled
- 1/3 cup well-stirred tahini paste
- 2/3 cup all-purpose flour, spooned and leveled
- 1/2 cup Dutch-process cocoa powder
- 1/4 tsp fine sea salt
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
- Whisk together granulated sugar and lightly beaten pasture-raised eggs in a large bowl until pale and slightly thickened, about 2 minutes.
- Stream in melted unsalted butter while whisking continuously to emulsify the mixture.
- Add well-stirred tahini paste and whisk until fully incorporated and smooth.
- Sift all-purpose flour, Dutch-process cocoa powder, and fine sea salt directly into the wet ingredients to avoid lumps.
- Fold the dry ingredients into the wet mixture using a spatula until just combined; do not overmix.
- Gently fold in semi-sweet chocolate chips, reserving a handful for topping.
- Spread the batter evenly into the prepared pan and smooth the top with the spatula.
- Sprinkle the reserved chocolate chips over the batter for a bakery-style finish.
- Bake for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs attached.
- Cool the brownies completely in the pan on a wire rack for at least 1 hour to set properly.
- Use the parchment overhang to lift the brownies out of the pan before slicing into 16 squares with a sharp knife.
Heavenly fudgy with a crackly top, these brownies offer a rich chocolate intensity balanced by tahini’s earthy notes. Serve slightly warm with a drizzle of extra tahini and a sprinkle of flaky salt for an elegant touch, or enjoy them chilled for a denser, more intense experience.
Conclusion
Satisfy your sweet tooth without compromise! These 22 healthy brownie recipes prove indulgence can be nutritious. Try your favorites, share which ones you love in the comments, and pin this roundup to your Pinterest boards for future baking inspiration. Happy guilt-free baking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
