These healthy brownies are rich, decadent, gooey and delicious! They do not look or taste healthy. In fact, nobody can ever tell they are made with healthier ingredients. These brownies are quick and easy to make. They are great for birthdays, Christmas, Valentine’s Day, birthdays, rainy days and more!
Why You’ll Love This Recipe
- These healthy brownies are quick and easy.
- Way better than store bought brownies.
- These brownies are made with wholesome ingredients.
- They are not loaded with sugar.
- These healthier brownies are made without black beans or any weird ingredients.
- They are rich, gooey and fudge like.
- These brownies are not dry or bland.
- For another healthy brownie recipe, try these Greek Yogurt Brownies.
- This recipe is Paleo, grain free, gluten free, dairy free, nut free and refined sugar free.
- Great for holidays, birthdays, special occasions or busy weeknights.
- Check out these Paleo Brownies for another favorite dessert!
Ingredients & Substitutions
These are the main ingredients and substitutions for healthy brownies. Scroll down to the recipe card for full ingredients list and instructions.
Coconut sugar adds sweetness. It is a great healthier sweetener option. If needed, use lightly packed brown sugar or white sugar in its place. I have not tried date sugar or maple sugar, but those would probably work well.
Two eggs help bind the brownies together. In addition, the meringue from the egg whites help create beautiful shiny tops.
Melted coconut oil adds moisture. Use refined coconut oil for a neutral flavor. Unrefined coconut oil has a slight coconut taste. If desired, replace with melted butter or melted dairy free butter.
Dark chocolate chips add the rich chocolate flavor. Use naturally sweetened chocolate chips. I have tried this recipe using Keto chocolate chips. It works fine, but the brownies are not as shiny on top.
A teaspoon of vanilla adds a classic flavor.
Cocoa powder adds even more chocolate flavor. Use regular or dark cocoa powder.
Tapioca flour adds substance. This flour is very similar to cornstarch and arrowroot powder. Any of these options work well. For an almond flour version, make these Almond Flour Brownies.
Lastly, sprinkle in some extra chocolate chips on top before baking if desired. This creates delicious pools of melted chocolate in every bite!
Finally, garnish with sea salt if desired. Chocolate and sea salt pair so well together.
Taste & Texture
These healthy brownies are rich, decadent, chocolaty and flavorful! They are way better than boxed brownies. They are perfect for any chocolate lover.
These brownies are gooey and fudge like. They are not cake like or dry. The melted chocolate chips throughout are creamy and gooey.
How to Make
First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch by 8 inch pan with parchment paper.
In a large mixing bowl, add eggs and coconut sugar. Use a hand mixer to beat together for 2 to 3 minutes, until light and frothy.
In a skillet over low heat, add melted coconut oil and chocolate chips. Stir constantly until fully melted and creamy. Or, microwave in 30 second increments. Stop and stir between each increment.
Pour melted chocolate mixture into the mixing bowl. Stir to combine.
Add in vanilla, cocoa powder and tapioca flour. Stir to combine.
Pour batter into the lined baking pan. Dot with extra chocolate chips on top if desired.
Bake for 24 to 27 minutes or until toothpick inserted comes out with moist crumbs.
Finally, remove healthy brownies from oven. Garnish with sea salt if desired. Cool fully before slicing.
Expert Tips & Tricks
Carefully measure all ingredients.
Beat eggs and coconut sugar for 2 to 3 minutes. It takes this long to become light and fluffy.
Do not try to mix the eggs and sugar by hand. This recipe requires a hand mixer or stand mixer.
Be sure coconut oil and chocolate chips are completely melted. Melt in a skillet or microwave.
Do not over bake these healthy brownies. If anything, under bake them and use the toothpick test. Insert toothpick into brownies. If it comes out with only moist crumbs, remove from oven. If it comes out with wet batter, continue baking.
Slice into brownies once fully cool.
How to Serve & Store
Serve healthy brownies once fully cooled.
Serve with a tall glass of milk, coffee, tea, ice cream or hot chocolate.
Store covered at room temperature for up to 3 days.
Freeze for up to 1 month. Thaw before eating.
Frequently Asked Questions
Use the toothpick test. Insert toothpick into brownies. If it comes out with only moist crumbs, remove from oven.
You can directly substitute the tapioca flour with cornstarch or arrowroot powder. Otherwise, try these Oreo Brownies which use gluten free flour or all purpose flour.
In this specific recipe, do not substitute the eggs. Flax eggs, chia eggs and applesauce will not work. Instead, make these Vegan Brownies.
Yes, this recipe is gluten free.
These brownies are Paleo, grain free, gluten free, dairy free, nut free and naturally sweetened with coconut sugar. Unlike most brownies, they are not loaded with white flour or sugar.
Best Brownie Pan: This is truly the best pan for baking brownies. I have used other lower quality pans and the brownies do not come out as good.
Hand Mixer: I used this hand mixer for the brownies in these photos. It is affordable and durable!
KitchenAid Stand Mixer: This is a classic in any kitchen.
Pre-Cut Parchment Paper Sheets: These pre-cut parchment paper sheets for great for cookies and brownies.
Pyrex 3 Glass Mixing Bowls: I used these bowls for this recipe.
Pyrex Glass Measuring Cups: These high quality measuring cups are great for this brownie recipe.
You May Also Like
- Healthy Chocolate Chip Cookies
- Protein Brownies
- Healthy Pumpkin Cookies
- Chocolate Peanut Butter Brownies
- Avocado Brownies
If you make this healthy brownies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more sweet treats, check out these Dessert Recipes.
Get the Recipe: Healthy Brownies
- First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch by 8 inch pan with parchment paper.
- In a large mixing bowl, add eggs and coconut sugar. Use a hand mixer to beat together for 2 to 3 minutes, until light and frothy.
- In a skillet over low heat, add melted coconut oil and chocolate chips. Stir constantly until fully melted and creamy. Or, microwave in 30 second increments.
- Pour melted chocolate mixture into the mixing bowl. Stir to combine.
- Add in vanilla, cocoa powder and tapioca flour. Stir to combine.
- Pour batter into the lined baking pan. Dot with extra chocolate chips on top if desired.
- Bake for 24 to 27 minutes or until toothpick inserted comes out with moist crumbs.
- Finally, remove from oven. Garnish with sea salt if desired. Allow brownies to cool before slicing into.
- Beat eggs and coconut sugar for at least 2 to 3 minutes. This helps get those shiny tops on the brownies! Do not mix this by hand; use a stand mixer or electric hand mixer.
- Melt the coconut oil and chocolate chips until fully melted. Stir constantly to prevent burning.
- Do not bake too long. Insert toothpick into brownies. It should come out with moist crumbs.
- Allow brownies to fully cool before slicing into.
- Store covered at room temperature for up to 3 days.
- These brownies are great chilled.
- Freeze for 1 month if desired.
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