Healthy Treat for Today: Chocolate Chip Brownies

Do you like rich chocolate like I do?

For me…the richer the better…

And this is one wealthy brownie. Loaded. Rollin’ in it. It’s got bank.

These babies require a glass of milk. A tall one.

After you have these, a brownie from a box just won’t do anymore. You won’t even be able to call those boxed things brownies anymore. They’ll just be a brown square of blah-ness. Nope, now these…these are real brownies.

And, guess what?! I experimented a little with the chocolate chips to see if I could make them with butter instead of coconut oil.

Oh yeah!! You SO can!

The chips are a little softer when made with butter, but they still worked just fine.

And they definitely taste good.

And make great Chocolate Chip Brownies!

Chocolate Chip Brownies

1 stick butter, melted
1 cup sucanat
1/4 cup cocoa powder
1 egg
1 teaspoon vanilla
3/4 cup whole wheat flour
1/2 cup homemade chocolate chips (chunks)

Stir together butter, sucanat and cocoa. Mix in egg and vanilla. Stir in flour and mix until combined. Fold in chocolate chips. Pour into a 8×8 baking stone or pan. Bake at 350 degrees for 20 minutes, or until a toothpick inserted in the center comes out clean.

I had to double this recipe today because I’m taking a few to some friends tonight, and because…YUM!

Get yourself a tall glass of milk and sit down and enjoy one of these rich treats!

And then, get up and jog a few laps, because even though these are on the healthier side of things…

They aren’t carrot sticks.


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  1. Kristina says

    These brownies are delicious! Making them for the second time now! Thank you for sharing yummy recipes! I have purchased your Totally Tortillas e-book so tomorrow (Lord willing) will be my first time go at making tortillas! I am very thankful for you site especailly your weekly meal planning!


  2. Marjorie says

    I’m wondering if coconut oil could be substituted for the butter?


    LindseyforLaura@HHM Reply:



    Priscilla W Reply:

    ratio 1 to 1? Or should I use a bit less coconut oil?


    LindseyforLaura@HHM Reply:

    An equal swap should work fine, but if you are hesitant I would start with 1/4 cup and add from there.

  3. Elaine says

    My daughter made these last night and they came out pretty crumbly. She chose to use mostly soft white wheat w/ just a little hard white. Could be just my imagination, but is soft white crumblier??? (hmmm-is that a word) Does using hard white tone that down, or should we be using hard red????
    Nothing like trapping you w/ non-brownie questions. Sorry.


    Laura Reply:

    Yes, you’re right – soft wheat is crumblier. I rarely use it. I always stick with hard white wheat. I don’t care for hard red wheat because it is so heavy. Hard white is my favorite!


  4. Lauren says

    Would this work in a mini muffin tin to make brownie bites? And would they freeze well? I’m throwing a shower for a friend and want to try to make brownie bites ahead of time!


    LindseyforLaura@HHM Reply:

    That is a fantastic idea! I think it would work out well!


  5. Lauren says

    Well, I tried making these the other day, and they just melted straight through the cooling rack and were super hard to get out of the pan. BUT I got a recipe specifically for brownie bites from a friend, and after taking some notes from her method, I was able to use your recipe and it worked! I have to let them cool in the muffin tin for at least 10 minutes, then very carefully remove them to a cooling rack covered with a sheet of parchment paper. I think they’re a little gooey-er because of the chocolate chips, but they taste far superior to the other recipe, so it’s totally worth having to be more careful with them! We’ll see how they freeze and thaw for the upcoming party!


    Lauren Reply:

    * I made theses as brownie bites…just wanted to be clear!


  6. says

    I have these in the oven right now, my first batch. But wanted to share my 2 year old daughter’s reaction to these so far. While I was mixing the batter, she kept asking for “tips” (chocolate chips). Apparently they were just too much, because she needed a glass of milk to go with them. And right now she’s giggling while licking the spoon because she likes the batter so much.
    She also keeps bringing me the hot pad, because she wants me to get them out. She started about .7 seconds after I closed the oven door putting them in.
    I also made my grandmother’s cookie recipe (one I make often) Tuesday with the chips and succant (I’d never heard of it before coming here!), and all 4 dozen were gone within 24 hours. My husband and Dad each at at least a dozen themselves! They said they were the best cookies they’ve ever tasted. Which had to be the ingredients, as I’ve made them before! So thank you for helping make my cookies amazing.


  7. Crystal says

    I just made these for our after supper treat…I substituted honey (1/2 cup) for the sucanat and carob powder for the cocoa powder and I added 1/4 tsp of baking soda. The kids absolutely loved, loved these. And you are soo right….milk is needed with these..they are absolutely chocolaty. Yummy!


  8. Erin says

    Made these tonight. Under baked them slightly. Turned out fabulous! I used white whole wheat from bulk section at Winco. Didn’t know there were so many other kinds of wheat. Thank you!!


  9. nancy haddon says

    Okay, I gotta tell you, these things ROCK! I am in the middle of school with my kids, and I made these for a treat, and they are delish!!! A chocoholic’s dream! And if you still can’t tell, I really like them! Great to have such a yummy treat that you can feel good about. Many thanks, Laura! :)


  10. says

    Thinking of trying this (my favorite brownie recipe) with cinnamon and cayenne pepper for spicy Mexican chocolate brownies…


    Hannah VW Reply:

    1.5 tsp. cinnamon and 1/4 tsp. cayenne pepper in a 9×13 (so a double batch of the above recipe) was tasty and just a hint of warmth from the pepper. Not “spicy” really but good.


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