Healthy Chocolate Chunk Brownies

Okay, so maybe calling these Healthy Chocolate Chunk Brownies is pushing the boat out a little, but they’re healthier than regular brownies. They aren’t packed with vegetables or beans, but instead they completely replace any added butter with a much healthier alternative – Greek yoghurt.

 
 
This is quite a serious statement to make, but I have taken a lot into consideration and can honestly say that these are the best brownies I’ve ever made. Wonderfully soft and velvety, whilst densely fudge-like at the same time – they are everything I look for in brownies.
 
The original recipe called for flax seeds – something that I’ve never ever seen in a Canarian supermarket – in place of eggs. I didn’t want disappointingly flat brownies, so I whipped, whipped, whipped two egg whites and folded them in to get air into the batter. I also sifted all of my dry ingredients to make the result as light and airy as possible.
 
 
If you’re really craving brownies but are trying you’re hardest to cut the calories – may I suggest you avoid a dessert? – then you could also cut out the chocolate chunks. You’ll end up with the same fudge-like texture with less of the fat and sugar. I wouldn’t recommend reducing the sugar in the recipe, though; these brownies are perfect – not too sweet at all.
 
If you’re feeling good about all the calories you’ve saved from not adding any butter into the mix, then treat yourself and top these brownies with a deliciously tempting Chocolate Buttercream Frosting. =D
 
 
Healthy Chocolate Chunk Brownies
Makes 12 small brownies
Inspiration from In Sock Monkey Slippers
Ingredients
150g dark chocolate
1/3 cup milk chocolate chunks
1 cup Greek yogurt
½ cup sugar
1 teaspoon vanilla extract
¾ cup flour
2 eggs
½ teaspoon baking soda
Pinch salt
 
Recipe
1. Preheat the oven to 350F/175C and line an 8”x8” baking tray with parchment paper. If you don’t have any parchment paper, you’ll have to generously grease the dish so your brownies don’t stick.
 
2. Melt the dark chocolate in the microwave. Remove every 30 sections and stir to make sure it doesn’t burn.
 
3. Separate the eggs. Beat the whites until you have stiff peaks – this is best done with an electric mixer.
 
4. Stir together the yoghurt, melted chocolate, sugar, egg yolks and vanilla extract.
 
5. In a separate bowl, sift the flour, baking soda and salt. Gently fold this into the chocolate mixture until just combined.
 
6. Carefully fold in the egg whites and chocolate chunks. Folding is the best method here – if you over-mix the batter at this point, you’ll end up with flat brownies.
 
7. Bake for around 18 minutes, or until a toothpick inserted in the middle comes out with a few crumbs sticking to it.
 
8. Using the parchment paper as a handle, remove the brownies from the baking dish and allow to slightly cool on a wire rack. Cut into squares and serve warm.
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Comments

  1. Chaya says

    Three cheers for healthy brownies. Brownies are part of life so these are really appreciated. Thanks for linking to My Meatless Mondays.

  2. Katherines Corner says

    healthy brownies!!! wonderful, thank you for sharing. Hopping over from Judy’s creative Monday. I’m your newest follower. Hugs!

  3. Izzy V. says

    Replacing butter with Greek yogurt- what a great idea!! Definitely going to try this. Do you think I could make the same substitution in other recipes, like cupcakes, cakes, etc.?

    • Nicola says

      Definitely! You can use Greek yoghurt to replace oil, butter or sour cream in any recipe. I often use it to replace mayonnaise in savoury recipes, too!

  4. Kelli Becton-AdventurezInChildRearing says

    I know some littles who would love love this! thanks for linking with us at Kids in the Kitchen!

  5. Carrie {My Favorite Finds} says

    Those look so much better than boxed brownies! I love brownies with frosting! Thanks for sharing at Must Try Monday. I’m hosting a blog swap, coming up, and you can sign up starting today. I’d love to have you!

  6. Mixed Kreations says

    These sound really good and look very yummy. I have never heard of using yogurt in baking instead of oil or butter, but I have used applesauce as a substitute. I will have to try the yogurt sometime in baking. Guess I can start with your yummy looking brownies (-;

  7. Michelles Tasty Creations says

    These look amazing! And are healthy for you? A win-win in my book. Thanks so much for linking up to Creative Thursday this week. I can’t wait to see what you link up next week. Have a great day.

    Michelle

    • Nicola says

      They taste so good that you’ll never guess they’re good for you either. Can’t believe my favourite brownie recipe is healthy!

  8. Anonymous says

    I made these tonight and they didn’t turn out right! The step where it said: “stir in melted chocolate, yogurt, etc.” went wrong and the melted chocolate became solid when it mixed with the cold yogurt and the brownies turned out more like a white brownie with chocolate chips…what did I do wrong??

    • Nicky @ Pink Recipe Box says

      Oh no! I’m so sorry they didn’t turn out right for you. I didn’t have any problem melting the warm chocolate into the cold yogurt at all. If you try them again, maybe you should wait for the chocolate to cool thoroughly and bring the yogurt out of the fridge to warm up to room temperature. I hope this helps! 🙂

  9. MO says

    Just made these — really good! Very quick and easy to make. I used full fat sheep’s milk Greek yogurt (unfortunately no nonfat Greek yogurt in Germany, but sheep’s milk is lower fat than cow’s milk). My husband also enjoyed them. Baking time was about 25ish minutes @ 175°C for me.

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