Description
These brownies deliver deep chocolate flavor and a dense, fudge-like texture — without flour, white sugar, butter, or eggs. They’re easy to pull together and taste best chilled.
Ingredients
Brownies
- 1½ cups dark chocolate chips (about 53% cacao), divided
- ¼ cup + 2 tbsp coconut oil
- 1 cup honey-vanilla Greek yogurt
- 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 pulsing rolled oats in a blender until powdery)
Optional Frosting
- ½ cup dark chocolate chips
- 2 tbsp unsweetened vanilla almond milk (or any milk)
- 2 tbsp vanilla Greek yogurt
- ¾ cup powdered sugar
Instructions
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Preheat the oven to 350°F (176°C). Line an 8×8-inch square pan with parchment, leaving a little overhang to lift the slab out later. Lightly coat the paper with cooking spray.
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Place 1 cup of the chocolate chips in a heatproof bowl. Warm the coconut oil until liquid (microwave briefly or melt gently on the stove). Pour the hot oil over the chocolate and stir until the chocolate smooths out. If it needs help, zap in 10–15 second increments, stirring between each burst.
Bold tip: Work gently with heat — chocolate seizes if overheated.
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Whisk the Greek yogurt into the melted-chocolate mixture until fully combined. Add vanilla, salt, baking soda, and coconut sugar; stir until the batter is smooth and glossy.
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Grind rolled oats in a blender until they resemble fine flour. Spoon out ¾ cup of this oat flour and fold it into the chocolate-yogurt batter. Stir in the remaining ½ cup chocolate chips.
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Spread the thick batter into the prepared pan and smooth the top. Bake for roughly 28–32 minutes. A toothpick inserted near the center should come out with moist crumbs rather than raw batter. Aim to slightly underbake if you want ultra-fudgy bars.
Bold tip: Underbake a touch for a dense, ganache-like bite — overbaking dries them out.
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Remove from the oven and let the pan cool to room temperature on a wire rack.
Optional frosting
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To make the lighter frosting, heat the ½ cup chocolate chips with the milk in a microwave-safe bowl until melted and glossy (stir every 15 seconds). Stir in the Greek yogurt, then whisk in the powdered sugar until smooth. Let the frosting rest 10 minutes to thicken, then spread over the cooled brownies.
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Cover the pan and chill for at least 6 hours, or overnight. These brownies firm up in the refrigerator and are easiest to slice cold. Use the parchment overhang to lift the whole block from the pan, then cut into squares.
Notes
- Notes & swaps
- Chocolate: I like chips around 53% cacao for balanced bitterness. If you choose much darker chocolate, reduce the amount or add a touch more coconut sugar. Don’t replace the chips with plain cocoa powder; the melted chips give texture and shine.
- Coconut oil: Brands vary in flavor intensity. If you prefer a neutral taste, pick a mild variety.
- Yogurt: Flavored Greek yogurt (honey or vanilla) gives great taste here — plain will work, but the flavored varieties add sweetness and depth.
- Storage
- Refrigerate: Keep in an airtight container for 3–5 days. They hold best cold.
- Freeze: Wrap individual squares tightly and freeze up to 2 months. Thaw overnight in the fridge.
- Bold final tip: Line the pan with parchment and chill the brownies before slicing — you’ll get neat, stable squares every time.
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