Delicious & Healthy Chocolate Brownie Recipe UK
Rated 5.0 stars by 1 users
Category
Healthier Recipes
Servings
12
Prep Time
10 minutes
Cook Time
18 minutes
Calories
160
Who doesn't love a good brownie?
These healthy chocolate brownies offer a fudgy, rich taste with fewer calories, made from wholesome ingredients like oat flour and Greek yoghurt.
Natural sweeteners such as honey or maple syrup keep things light, while chunks of Whitakers dark chocolate add that deep, satisfying flavour. 🍫
Perfect for a quick snack or dessert, they bake in under half an hour and serves up to 12 people.
Try adding nuts or espresso for extra twist. 😊
Ingredients
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½ cup (120g) Greek yoghurt
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¼ cup (60ml) melted coconut oil or light olive oil
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¼ cup (60ml) honey or maple syrup
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2 large eggs
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1 tsp vanilla extract
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½ cup (60g) oat flour (or blend rolled oats)
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¼ cup (25g) cocoa powder
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½ tsp baking powder
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Pinch of salt
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½ cup (75g) chopped Whitakers dark chocolate
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2 tbsp chopped nuts
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1 tsp espresso powder for deeper chocolate flavour
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A few extra Whitakers chocolate chunks for the top
Optional add-ins:
Directions
Preheat the oven:
Heat to 175°C (350°F). Line an 8x8 inch (20cm) baking tin with parchment.
Mix the wet ingredients:
In a large bowl, whisk together Greek yoghurt, melted coconut oil, honey/maple syrup, eggs, and vanilla until smooth.
Combine dry ingredients:
In another bowl, mix the oat flour, cocoa powder, baking powder, and salt.
Bring together:
Add dry ingredients into the wet mixture and fold gently until just combined.
Add chocolate:
Fold in the chopped Whitakers chocolate, keeping a few pieces aside for the top if desired.
Bake:
Pour the batter into the lined tin.
Bake for 18–22 minutes, depending on how fudgy you like your brownies.
The centre should be set but still soft; avoid overbaking.
Cool:
Allow to cool in the tin for at least 15 minutes before slicing.
Recipe Notes
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields 12 delicious and healthy chocolate brownies.
Calories per serving: 160 calories.
Remember: Please tag #whitakerschocolates with photos of your homemade Chocolate Brownies.
Fudginess: For extra fudgy brownies, remove them from the oven at the earlier time.
Sweetness: To make them sweeter, add 1–2 extra tablespoons of honey or maple syrup.
Dairy Free: For dairy-free brownies, use coconut yoghurt and ensure your chocolate is dairy-free.
Flavour: Add ripe mashed banana (2–3 tbsp) for extra moisture and natural sweetness.
Nutritional Information for This Recipe
| Nutrient | Amount per Brownie |
|---|---|
| Calories | 176 kcal |
| Total Fat | 11 g |
| Saturated Fat | 8 g |
| Cholesterol | 39 mg |
| Sodium | 48 mg |
| Total Carbohydrates | 16 g |
| Dietary Fibre | 2 g |
| Sugars | 9 g |
| Protein | 4 g |
How to Store Your Homemade Brownies
Once these healthy chocolate brownies cool down, proper storage helps maintain their fudgy texture and fresh taste.
Use an airtight container to keep them at room temperature for 3 to 4 days. This method suits short-term enjoyment and preserves moisture well. 🥡
For longer storage, place them in the fridge, where they last up to 6 days. Wrap each piece in cling film first to avoid drying out, as cold air can make them firmer.
If planning ahead, freeze the brownies individually in foil or plastic wrap for up to 2 months.
Thaw at room temperature or heat in the microwave for 10 to 15 seconds to restore that soft centre. ❄️
Always check for any soft ingredients like nuts that might spoil faster, and store in a cool, dry spot away from direct sunlight.
This way, each bite stays as good as fresh-baked.
A Brief History of Chocolate Brownies in the UK
Chocolate brownies originated in the United States at the end of the 19th century.
The popular tale credits their creation to Bertha Palmer in 1893, who asked for a portable dessert for the World's Columbian Exposition in Chicago.
An early printed recipe appeared in 1896 in Fannie Merritt Farmer's Boston Cooking-School Cook Book, using molasses for colour rather than chocolate.
By 1913, Farmer's updated book included melted dark chocolate, setting the stage for the modern version.
In the UK, brownies arrived in the early 20th century.
British cookbooks began featuring them around 1915, when May Byron adapted Farmer's recipes in her Cake Book, swapping treacle for molasses and noting their status as small cakes or biscuits.
Chocolate had been a luxury drink in Britain since the 17th century, with solid bars produced from the mid-1800s, paving the way for such treats.
Over time, UK brownies evolved. In the 1980s, they were often dry, plain chocolate squares, but by the late 20th century, recipes improved for richer, fudgier textures using high-quality cocoa.
Today, they remain a beloved staple, with variations like added nuts or fruit, enjoyed across homes and bakeries.
