Wildly chocolatey, foolproof healthy brownies with major fudge factor and chewy edges! They taste like a boxed mix in the best way. Shockingly fast to make in 1 bowl with almond flour and a secret ingredient: olive oil for decadent chocolate flavor. The search for the most amazing brownie recipe with better-for-you ingredients ends here! She’s grain, gluten and dairy free.
SHE IS BEAUTY SHE IS GRACE.
For real though, I tested these brownies a 79 times and every time someone took a bite, they exclaimed, “Wow. These taste like a box mix!” Could there be any higher praise for a brownie made with almond flour and olive oil?
The simple ingredient list, the method you can’t mess up (hi, a bowl and a whisk) and a chocolate flavor so intense it sings…these are perfect. And I don’t use that word lightly!
Picture melt-in-your-mouth fudgy with pockets of chocolate for textural intrigue (store them in the fridge or else), those barely crisp edges you’d do anything for, and a flaky salt finale….
I’ve mastered many reader-loved healthy brownies in my day (hello, flourless banana brownies and healthy zucchini brownies) but this is EASILY the most impressive brownie recipe I’ve ever made. See for yo’self!!
A bit more info on our key ingredients
- Almond flour: Look for super fine blanched almond flour, not almond meal which has the skins. Almond flour has healthy fats and is naturally sweet, which keeps these super moist. No other flour will work here; this recipe is all based around the unique fat profile of almond flour!
- Cane sugar: Basically granulated sugar, just a bit less processed, but either works. This is what make these taste eerily similar to a boxed mix! I tested these with coconut sugar and they were less sweet and fudgy, and just overall inferior. I like the chocolate flavor to be the star of my brownies, so I find ⅔ cup delish, and also loved them with ¾ cup. The perfect amount of sweetness without that cloying vibe.
- Cocoa powder: I tested these with regular unsweetened cocoa powder, raw cacao powder, and Dutch-process cocoa. Honestly they all tastes amazing, so use your favorite! Dutch process (Guittard was my fave) has the more intense chocolate flavor and raw cacao has the highest levels of antioxidants. Since there’s no leaving agents here, they all will also work fine.
- Extra virgin olive oil: Because it’s an absolutely stunning complement to chocolate here, trust me. I buy Corto fresh extra virgin olive oil from California. You can’t beat the flavor of quality olive oil! The complexity of flavor blows butter brownies out of the water. This also makes them dairy free, winning.
- Eggs: Essential for moisture and rise. If you want egg-free brownies, I suggest my fan-favorite healthy pumpkin brownies. Room temp eggs means they’re easier to incorporate which yields a smoother batter and lighter brownies!
- Flaky salt: Critical! Similar to the function of the olive oil and vanilla, it balances and intensifies the sweet, chocolate flavor.
Let’s make ’em!
Healthy brownies, say what?
To Sandra in the comments who’s gonna lose her marbles because I called something with sugar healthy: while these surely aren’t a salad and yes they have some sugar, compared to classic recipes, they…
- have HALF the sugar
- have more heart-healthy fats and less saturated fat
- are made with nutrient dense, brain-boosting ingredients like almond flour anf olive oil versus white flour and butter
- are lower in carbs
- taste as good as regular brownies (!!)
I hope you’re as obsessed with these brownies as I am!
I’d be super grateful if you’d take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you’ll crave!
Serve with a chilly glass of [almond] milk and praise the brownie gods above.
Seriously, the Best Healthy Brownies Ever
-
Prep Time:
5 minutes -
Cook Time:
22 minutes -
Total Time:
27 minutes -
Yield:
12 brownies 1x -
Category:
Dessert -
Method:
Oven -
Cuisine:
American -
Diet:
Gluten Free
Description
Wildly chocolatey, foolproof healthier brownies with major fudge factor and chewy edges! They taste like a boxed mix in the best way. Shockingly fast to make in 1 bowl with almond flour and a secret ingredient: olive oil for decadent chocolate flavor. The search for the most amazing brownie recipe with better-for-you ingredients ends here! She’s grain, gluten and dairy free.
Ingredients
Units
Scale
Instructions
- Preheat oven to 350F. Line an 8×8 inch baking dish with parchment paper. Place eggs in a small bowl of very warm water to let them come to room temperature.
- In a medium or large mixing bowl, whisk almond flour, sugar, cocoa powder, and salt.
- Add olive oil, room temp eggs, and vanilla and whisk until glossy and smooth. Mix in chocolate chips.
- Pour into baking dish and top with chocolate chips. Bake for about 22 minutes. This will yield a perfectly fudgy brownie with chewy edges. (You can under-bake them for even fudgier brownies.)
- Top with plenty of flaky salt and let them cool completely before slicing. I like to refrigerate them once they’ve cooled for an hour and slice after they’re cold. They’re insanely good right out of the fridge and think their flavor is best this way, especially the next day!
Notes
Regular unsweetened cocoa powder, raw cacao, and Dutch-process cocoa powder (more intense chocolate flavor) all work well. My favorite batch was with Guittard Dutch-process!
**⅔ cup sugar for dark chocolate brownies and ¾ cup for classic brownies. Do not use coconut sugar, they won’t taste the same!
I made a batch with a Trader Joe’s 72% pound plus bar cut into chunks and it was delish!
