Go-To Healthy Brownies
Published 2/20/2025 • Updated 2/28/2025
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We made you the Fudgiest Healthy Brownies of your dreams! Made with a combination of coconut flour and almond flour, these ⭐️⭐️⭐️⭐️⭐️ healthy brownies taste like the real deal, but are actually grain-free, dairy-free, and gluten-free! These have been our go-to healthy brownies for YEARS and thousands of you also agree.
We love healthy dessert recipes! Similar to our sweet potato brownies, these super fudgy brownies are made with no grains and sweetened naturally with maple syrup! They’re absolutely our favorite healthy brownies, and trust me when I say we’ve made A LOT of brownies since starting Fit Foodie Finds almost 15 years ago.
Featured Comment
“These are the absolute best healthy brownies I have ever made! They were gone instantly. I have never made brownies with coconut oil but it made them even more fudgy. I will totally make them again and recommend them to anyone who wants to make sweets a little more nutritious! ” – Donna
What Makes these Brownies Healthier?
My motto with this healthy brownie recipe is “go chocolate or go home.” These brownies are naturally sweetened with maple syrup, are grain-free & paleo, and are so FUDGY.
Most brownies are made with a combination of flour, butter, sugar, and chocolate. While we LOVE all of those things, we thought we’d take it upon ourselves to get the same fudgy, chocolatey texture and flavor, but with better-for-you ingredients. What else makes them healthy?
Protein-rich: every brownie packs a whopping 9g of protein thanks to ingredients like the almond meal, coconut flour, almond butter and an egg.
Gluten and grain-free: this healthy brownie recipe is made with a combination of almond flour and coconut flour.
All-natural sweetener: Instead of using white or brown sugar, we used maple syrup for the sweetener, which is plant-based and unrefined.
Minimal added oil: most brownie recipes call for 1/2 to 1 cup of butter or vegetable oil and this healthy brownie recipe only calls for 1 tablespoon of coconut oil. A lot of the fat (and fudginess for that matter) comes from almond butter!
#1 tip for fudgy brownies
Our number 1 tip for fudgy healthy brownies is —
DO NOT OVER BAKE!
Over-baking your brownies isn’t good for anyone. It results in a crumbly and dry texture, which obviously takes away the fudginess factor.
Our Flour Combo for These Brownies
For these little fudge delights, we used a mixture of grain-free flours. After a few tests, we figured out the perfect ratio of each flour to make them moist and fudgy. Don’t worry, they aren’t chalky whatsoever. You’ll need:
almond meal: when baking, always make sure to use the superfine ground almond meal. We prefer Bob’s Red Mill.
coconut flour: a little goes a long with coconut flour. Make sure to only use the suggested amount. It does not swap 1:1 with any other flour.
cocoa powder: cocoa powder isn’t technically a “flour,” but we did use it in this recipe as one of the dry ingredients. Make sure to buy unsweetened cocoa powder.
Storage
However you choose to store these brownies, we recommend giving them a little nuke in the microwave for 15-20 seconds to warm them up and remelt the chocolate chips when you’re ready to eat another one. Bonus points if you top it with a a scoop of ice cream.
Counter: store in an airtight container on the counter for up to 3-5 days.
Fridge: store in an airtight container in the fridge for up to 5 days.
Freezer: let cool completely, then, place in an airtight container. Store in the freezer for up to 3 months.
Healthy Brownies Recipe
Ingredients
- 1/2 cup superfine almond flour
- 2 tablespoons coconut flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 cup semi-sweet chocolate chips, + more for topping
- 1 large egg
- 1/3 cup all-natural almond butter, drippy
- 1/4 cup maple syrup
- 1/4 cup unsweetened almond milk
- 1 tablespoon melted coconut oil
- sea salt, to taste
Instructions
- First, preheat oven to 350ºF. Then spray a bread pan with coconut oil cooking spray.
- Place almond flour, coconut flour, cocoa powder, baking powder, and chocolate chips into a large bowl. Whisk until there are no more lumps.
- Then, Add in an egg, almond butter, maple syrup and almond milk and milk until combined. Add in melted coconut oil and mix one more time. Your batter should be fudgy thicker than normal brownie batter.
- Transfer batter into bread pan and top with a few more chocolate chips. Bake at 350ºF for 16-18 minutes, making sure not to over bake!
- Remove brownies from oven and sprinkle on some sea salt. Let cool for at least 5 minutes before slicing and serving.
Tips & Notes
- This recipe was updated on 6/11/2019.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I’ve made these a few times and no one can believe how delicious they are when they are dairy free and gluten free. I added mini Easter eggs without icing which was less calories than icing. But the icing ones are ridiculously good.