Healthy Chocolate Brownies

These healthy chocolate brownies are rich, fudgy, and deeply chocolatey — without relying on traditional refined ingredients. Made with better-for-you pantry staples, they deliver the indulgent texture of classic brownies while feeling lighter and more balanced. Each bite is moist, satisfying, and perfect for when a chocolate craving hits.

This recipe is ideal for dessert, snacks, or even a healthier sweet treat during the week. They’re easy to make in one bowl and bake up beautifully every time, making them a reliable go-to for chocolate lovers.

Ingredients

This recipe uses wholesome ingredients that work together for a fudgy brownie texture:

• 1 cup mashed ripe bananas
• ½ cup creamy peanut butter or almond butter
• ¼ cup maple syrup or honey
• 1 large egg
• 1 teaspoon vanilla extract
• ½ cup cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup chocolate chips

Substitution notes: Almond butter can replace peanut butter for a nut-neutral flavor. Dark chocolate chips work best for richer brownies.

Instructions

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
2. In a large mixing bowl, mash the bananas until smooth.
3. Add the nut butter, maple syrup, egg, and vanilla extract. Stir until fully combined.
4. Add the cocoa powder, baking soda, and salt. Mix until a smooth batter forms.
5. Fold in the chocolate chips.
6. Spread the batter evenly into the prepared baking pan.
7. Bake for 20–25 minutes, until the edges are set and the center is slightly soft.
8. Remove from the oven and allow the brownies to cool completely before slicing.

Tips, Variations & Substitutions

• For extra fudgy brownies, slightly underbake and let them set as they cool.
• Add chopped walnuts or pecans for texture.
• Sprinkle flaky sea salt on top before baking for contrast.
• These brownies are naturally gluten-free when made as written.

Storing & Serving

Store brownies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Serve chilled for a denser texture or warm slightly for a softer bite.

Frequently Asked Questions

Do these brownies taste like bananas?
The banana flavor is subtle and mostly masked by cocoa and chocolate.

Can I make these brownies vegan?
Yes, replace the egg with a flax egg made from ground flaxseed and water.

Are these brownies very sweet?
They’re lightly sweetened, but you can add a bit more maple syrup if desired.

Can I freeze these brownies?
Yes, they freeze well for up to 3 months when stored properly.

Crispy Garlic Parmesan Fries

Crispy, golden fries tossed in a savory garlic‑herb butter and Parmesan for a restaurant‑style side that’s irresistible.

Print Recipe Pin Recipe

Prep Time1 hour hr

Cook Time30 minutes mins

Total Time1 hour hr 30 minutes mins

Servings:4 servings

Calories:320

Ingredients Method Notes

Ingredients

  

• 3 large Russet potatoes peeled and cut into fries
• 2 to 3 tablespoons cornstarch for coating
• vegetable oil for frying
• ¼ cup unsalted butter melted
• 1 tablespoon garlic finely minced
• 1 tablespoon parsley finely chopped
• 2 to 3 tablespoons Parmesan grated
• ¼ teaspoon black pepper
• ½ teaspoon salt
• ¼ teaspoon dried oregano

Method

 

1. In a small bowl, combine melted butter, minced garlic, chopped parsley, Parmesan, salt, black pepper, and oregano. Mix and set aside.
2. Rinse and peel the potatoes, then cut into 1/4‑inch thick rectangular sticks.
3. Soak the cut potatoes in ice water for 30 minutes to remove excess starch, then drain and rinse them 2–3 times.
4. Bring salted water to a boil and add the potatoes. Par‑boil for 5–6 minutes; they should not be soft.
5. Pat the fries completely dry, then sprinkle with cornstarch and toss to coat evenly.
6. Heat oil in a pan over medium‑low until it reaches about 250°F (120°C). Fry the potatoes in batches for 3–5 minutes; they should hold their shape but not brown. Drain on a wire rack.
7. Heat the oil to about 350°F (175°C). Fry the potatoes again until golden and crispy. Drain on a wire rack and sprinkle with a little salt.
8. Transfer the hot fries to a large bowl, drizzle with the garlic‑herb butter mixture, and toss to coat evenly.
9. Serve immediately with ketchup or your favorite dipping sauce.

Notes

Soaking the cut potatoes in ice water helps remove excess starch and makes the fries extra crispy. You can add truffle oil for a gourmet twist. Recipe source: Moribyan. :contentReference[oaicite:1]{index=1}