Description
These dense, ultra-chocolatey brownies stay wonderfully fudgy and are made without wheat flour, white sugar, butter, or eggs. Simple pantry ingredients, big chocolate payoff.
Ingredients
Scale
Brownies
- 1½ cups dark chocolate chips (about 53% cacao), divided
- ¼ cup plus 2 Tbsp coconut oil (melted)
- 1 cup honey-vanilla Greek yogurt (or plain + a touch honey)
- 1 tsp vanilla extract
- ½ tsp fine salt
- ½ tsp baking soda
- ½ cup coconut sugar (or light brown sugar)
- ¾ cup oat flour* (make by blitzing rolled oats until powdery)
Optional Chocolate Yogurt Frosting
- ½ cup dark chocolate chips
- 2 Tbsp unsweetened almond milk (or any milk)
- 2 Tbsp vanilla Greek yogurt
- ¾ cup powdered sugar
*To make oat flour: pulse old-fashioned oats in a blender or food processor until very fine, then measure ¾ cup.
Instructions
- Preheat the oven to 350°F (176°C). Line an 8×8 pan with parchment leaving an overhang for easy removal; spray lightly if desired.
- Place 1 cup of the chocolate chips in a heatproof bowl. Heat the coconut oil until liquid (microwave short bursts or warm on the stove). Pour the hot oil over the chocolate and stir until fully melted and glossy. If needed, heat in 10–15 second intervals and stir between bursts. Let the mixture cool slightly.
- Whisk the Greek yogurt into the chocolate-oil mixture until smooth. Stir in the vanilla, salt, baking soda, and coconut (or brown) sugar until well combined.
- Add the oat flour and fold gently until the batter is uniform. Fold in the remaining ½ cup chocolate chips. The batter will be fairly thick.
- Spread the batter evenly in the prepared pan, smoothing the top. Bake 28–32 minutes — the center should look set but still moist. Avoid overbaking; a slightly underdone center gives the fudgiest texture.
- Remove from the oven and cool completely on a wire rack. For the best texture, cover and refrigerate the pan for at least 6 hours or overnight; chilling firms them up into a fudge-like bar. Use the parchment overhang to lift the brownie slab from the pan, then slice into squares with a sharp knife.
Optional frosting (if you want extra decadence)
- Combine the ½ cup chocolate chips and milk in a microwave-safe bowl and melt in short bursts, stirring until smooth. Stir in the 2 Tbsp Greek yogurt, then whisk in the powdered sugar until glossy and spreadable. Let the frosting sit 10 minutes to thicken, spread over cooled brownies, then chill until set.
Notes
- Storage
- Store chilled in an airtight container for 3–5 days. Wrap individual pieces tightly and freeze up to 2 months; thaw in the fridge before serving.
- Notes & tips
- I like mid-dark chocolate (around 53% cacao) for balanced bitterness — much darker chocolate can taste too sharp here.
- Use refined (mild) coconut oil if you don’t want coconut flavor.
- Flavored Greek yogurt (honey-vanilla) adds a nice sweetness and depth; plain Greek yogurt + a little honey also works.
- For cleaner slices, chill fully and run a hot knife through between cuts.
Nutrition
- Serving Size: 1serving
- Calories: 331kcal
- Sugar: 27g
- Sodium: 164mg
- Fat: 16g
- Saturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 1mg