Best Ever Healthier Chocolate Brownies

Have you had brownies before? If you have not you are truly missing out. These Best Ever Healthier Chocolate Brownies are truly the best I have had so far.

These Best Ever Healthier Chocolate Brownies are healthier because they are made with whole wheat flour, less sugar and olive oil which has healthier fat content than butter. If you like you can also use coconut oil which will work really good.
I didn’t make this brownie recipe in a long time. It kind of got lost in my old recipe pile though little by little I will be bringing back some of them. A lot of them are worth posting so I will try my best.

I think I have a couple of brownie recipes that I have posted on my blog but I must admit that this one is by far my favorite. It may be the fact that it contains 12 oz of melted chocolate chips in the batter. Not bad at all right?

Anyhow, I will not elaborate any further, I just hope you get to try it soon and that you like it as much as we do. This is super chocolaty, tasty and easy to do.



Best Ever Healthier Chocolate Brownies

Miryam's original recipe

Yield: 10-12 servings

Total Time: 20-30 minutes


1/2 cup olive oil, or coconut oil
2 organic eggs
1/2 cup strong brewed coffee
1/2 cup unrefined sugar (you can do 3/4 cups)
1 tsp vanilla extract (I sometimes use chocolate extract or amaretto liquor)
1 cup whole wheat pastry flour (minus 2 tablespoons)
1/2 teaspoon aluminum free baking powder
12 oz dark chocolate chips



Preheat oven to 350 F. Grease and flour a 8x8 square baking pan and set aside.

In a bowl, with a wire whisk, whisk first 5 ingredients. Add flour and baking powder and incorporate well.

In a bowl place chocolate chips and microwave on high for 1 minute. Stir well. Continue microwaving in 30 second intervals, stirring in between, until chocolate is melted and mixture is smooth.

Incorporate melted chocolate into the batter and mix through. Pour batter into prepared pan and bake for 35-40 minutes or until cake tester comes out clean.

Nutrition facts were calculated based on 12 servings. The software gave these brownies a nutrition grade of D. I can only imagine what the nutrition facts of regular brownie recipes are out there would be because they for sure use much more sugar, white flour and butter rather than olive oil. Olive oil contains healthier fats :-)

Related Posts


  1. Hi Miryam,

    What is an ancinogen? I tried to google it but didn’t come up with much.

    Also, ANY peanut butter, organic or not, is susceptible to contamination by aflatoxin which is the toxin from Aspergillus flavus. Just because the peanuts are grown organically does not mean Aspergillus cannot grow on it and release its toxins.

    • It was a typo, it is a corcinogen :-) Is that right? Where did you get that source from? Organically grown doesn’t use the conventional harmful chemicals regular farmers use. Wouldn’t that already avoid the activation of such potent chemical? Peanuts are one of the must food items to buy organic so I think I will stick with that :-) Thanks for visiting my blog.

  2. I’m a fellow dark chocolate lover! And I can never say no to almond butter either. These cookies look great!

  3. Love dark chocolate and love almond butter! These cookies are a must make!

  4. Wonderful cookies! I would never guess they are made out of oats :) ela

  5. looks so good. i just made oatmeal cookies yesterday, but not GF.
    i’ll be back to baking super healthy once the holidays are up.

  6. They look so good Miriam, can’t wait to bake these next week. Your healthier versions are the best. Love your recipes. Pinning.

  7. I used Once Again brand creamy almond butter. The batter was best described as “gluey,” but I popped the scooped batter into the oven with hopes of transformation. The baked cookies did not disappoint! Both warm and cooled, they were moist and not overly-sweet. Thank you for sharing!

  8. I just wanted to post YUM, I made them and these are amazing. :) My nephew thanks you too!

  9. Hi! I just made these and they spread like pancakes and were very fluffy and airy. I am disappointed with the results. I followed the recipe except I used coconut sugar. I beat the wet ingredients for 2 minutes… could that be why the texture was off? The second batch I tried refrigerating and cooking less time, they were better but fell apart slightly. I think the baking soda is the problem. I have made cookies similar to this recipe that didn’t have the baking soda and they cake out chewy and yummy. Not sure what went wrong

Leave a Reply

Your email address will not be published. Required fields are marked *