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You’ll never believe how fudgy and deceivingly decadent these healthy brownies are. Gluten free, dairy free, and only 6 ingredients to make!
I’ve never met a brownie I didn’t like. However, these beauties are in a league of their own.
Coming off the holidays, I find most people want to strictly cut out what they seemingly overindulged in the month prior. However in my opinion, January should not be a month of deprivation.
Instead, I prefer to continue enjoying the foods I love (cookies, brownies, etc.), just in more healthful way.
These brownies boast all there is to love about the classic dessert:
- Rich chocolate flavor
- Ultra moist
- Fantastically fudgy
They also happen to be made with a stellar list of ingredients, including heart-healthy tahini and mineral-rich maple syrup.
The blind taster would NEVER guess they were classified as a “healthy dessert.” The only thing they’ll be questioning is where you got the recipe, and if there are any more left.
How to Make Healthy Brownies
Naturally gluten free, dairy free, AND nut free, these brownies will appeal to the masses. I have not tried them with any substitutes, so the following ingredients are the only ones I know work.
- Tahini: Tahini is made from ground sesame seeds, and has a texture similar to a loose peanut butter. Just make sure to stir tahini well in the jar before you measure (it should be pourable). The brand I prefer is Soom Foods, and you can get 10% off your orders using code dishingouthealth
- Eggs: I have not tried this recipe with a vegan alternative (such as flax eggs), so I cannot confirm anything else works!
- If you’re looking for a vegan brownie recipe, use this one!
- Maple Syrup: I prefer using maple syrup over granulated sugar for its richer, deeper flavor. I find it complements the chocolate profile beautifully.
- Cocoa Powder: Look for unsweetened cocoa powder, such as Hershey’s brand.
- Baking Powder: This leavening agent helps lighten the texture of the brownies so they’re not too dense.
- Vanilla: Make sure you’re using pure vanilla extract, which is made from higher quality vanilla beans. The vanilla actually enhances and enriches the chocolate flavor.
- Mix-Ins: I love mixing in some chocolate chips (either Lily’s or Enjoy Life brand), however walnuts are also a great choice!
Once the brownies are hot out of the oven, I like to sprinkle some flaky salt overtop. Maldon’s Sea Salt Flakes do the job best!
The Directions:
Step 1: Combine Wet Ingredients
Preheat oven to 350ºF and line an 8×8-inch baking pan with parchment paper.
In a large bowl, combine tahini, eggs, maple syrup, and vanilla; whisk well to combine.
Step 2: Add Dry Ingredients
Add cocoa powder, baking powder, and salt; use a wooden spoon or rubber spatula to stir until the mixture is smooth.
Step 3: Fold in Chocolate Chips and Bake
Fold in chocolate chips and transfer mixture to prepared baking pan. Bake for 25 minutes, or until a toothpick inserted in the center comes out mostly clean. Sprinkle with flaky salt, if desired.
Let brownies cool completely in the pan on a wire rack. Lift parchment and brownies from the pan and cut into squares. 
Recipe FAQs
What Can Replace Sugar in Brownies?
This recipe calls for pure maple syrup, which is considered an unrefined sweetener. Maple syrup is rich in minerals, such as calcium, potassium, and magnesium, which gives it a leg up over other sweeteners.
Can You Reduce Sugar in Brownies?
This recipe only calls for 1/2 cup of sweetener, which is significantly less than most. You can also reduce sugar by omitting the chocolate chips (or swapping them for walnuts), or using a lower-sugar chocolate chip, such as Lily’s Brand.
What Makes Brownies Fudgy?
Using heart-healthy tahini in place of oil or butter makes these brownies supremely fudgy. Also completely omitting flour lends a fudgy over cakey texture.
Storage Tips:
- To Store. Store brownies in an airtight container or gallon zip-top bag at room temperature for up to 5 days. You can also store them in the refrigerator for up to 7 to 10 days.
- To Freeze. Place brownies in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw at room temperature.
More Healthy Dessert Recipes to Try
Fudgy Vegan Brownies
Healthy Chocolate Peanut Butter Cookies
Healthy Pumpkin Bars
If you give these healthy brownies a try, I’d love for you to come back and give it a rating and review. Also, be sure snap a pic and tag #dishingouthealth so I can see your beautiful creations.
Healthy Fudge Brownies
Equipment
- 8x8-inch baking pan
- Mixing bowl
Ingredients
- 1 cup tahini, well-stirred (I use Soom Foods brand) sub creamy cashew butter
- 1/2 cup pure maple syrup
- 2 large eggs
- 1 tsp. vanilla extract
- 1/3 cup cocoa powder
- 1 tsp. baking powder
- 1/4 tsp. kosher salt
- 1/2 cup chocolate chips or chopped walnuts (use Enjoy Life brand for dairy-free, or Lily's brand for lower-sugar)
Instructions
- Preheat oven to 350ºF and line an 8×8-inch baking pan with parchment paper.In a large bowl, combine tahini, maple syrup, eggs, and vanilla; whisk well to combine.Add cocoa powder, baking powder, and salt; use a wooden spoon or rubber spatula to stir until the mixture is smooth.
- Fold in chocolate chips (or walnuts) and transfer mixture to prepared baking pan. Bake for 24 to 26 minutes, or until a toothpick inserted in the center comes out mostly clean. Sprinkle with flaky salt, if desired.Let brownies cool completely in the pan on a wire rack. Lift parchment and brownies from the pan and cut into 12 squares.
Video
Notes
- To Store. Store brownies in an airtight container or gallon zip-top bag at room temperature for up to 5 days. You can also store them in the refrigerator for up to 7 to 10 days.
- To Freeze. Place brownies in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw at room temperature.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
My brownies turned out fabulous and fudgy! Thank you so much for this recipe, it’s super simple and adjustable. I didn’t have tahini so I substituted half sunflower seed butter half greek yogurt and the sunflower butter incorporates so well with the other flavours and also extra protein boost with the yogurt! I look forward to trying out other variations with this. 🙂