These healthier brownies are soft and fudgy. They need just 4 ingredients and don’t require any flour, refined sugar, dairy, butter or oil. The brownies are easy to prepare and can be made ahead of time.
A stack of four brownies

These brownies are so easy to make. The ingredients are blended together and then ready to be baked. I also love that there is a hidden healthy ingredient in the brownies, but you won’t taste it at all.

Ingredients

  • Cocoa powder
  • Tofu
  • Eggs
  • Coconut sugar

Cocoa powder: Make sure to use Dutch process cocoa powder. Natural cocoa powder is too bitter.

Tofu: You will want to use silken tofu for this recipe. Avoid soft, medium, firm or extra firm tofu which will affect the texture of the brownies.

Eggs: Eggs provide structure and fat for the brownies.

Coconut sugar: The brownies are sweetened with coconut sugar. You can use another sugar substitute but make sure it is a granular substitute. Liquid sweeteners will make the batter too moist. Depending on the granular sugar substitute you use, the texture of the brownies may not come out the same. We chose coconut sugar because it retains more moisture, helping keep the brownies soft and not crumbly.

How to Make Healthier Brownies

  • The tofu is blended in a food processor until smooth. Add in the cocoa, eggs, and coconut sugar and blend until you have a smooth batter.
  • Transfer the batter to your prepared baking pan. Bake for about 55 minutes or until brownies are set.
  • Allow brownies to cool fully before cutting and serving. You can also add frosting on top before serving.

Frosted brownies cut into squares

Texture

The brownies have a soft, velvety texture and a rich cocoa flavor. They remind me a little of the center of a truffle if it were turned into a brownie. The brownies are not super sweet. If you prefer sweeter brownies, you can a sweet frosting on top.
A brownie with a bite taken from it

Expert Tips

  • While the recipe uses 1 cup of coconut sugar, coconut sugar is less sweet than regular granular sugar, which is why a full cup is needed.
  • Different kinds of sugar will affect the texture of the brownies differently. Some may result in a more crumbly texture. Coconut sugar works well because it retains more moisture ,which keeps the brownies soft. Avoid using a liquid sweetener, which will make the brownie batter too wet.
  • Make sure to use silken tofu. The other types of tofu are too firm.

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5 from 3 votes

4 Ingredient Healthier Brownies

These 4-Ingredient Brownies are rich, deeply chocolatey, and fudgy—no flour, dairy, refined sugar, butter, or oil required. Silken tofu blends seamlessly into the batter, giving the brownies an almost truffle-like texture while letting the cocoa flavor shine.
Servings: 16 brownies
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
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Ingredients

  • 1 (16 oz/454g) package silken tofu, drained, about 318g after drained
  • 3/4 cup (66g) unsweetened dutch process cocoa powder
  • 2 large eggs + 1 large egg yolk
  • 1 cup (156g) coconut sugar

Instructions
 

  • Preheat the oven to 350°F (177°C). Line an 8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
  • Add the drained silken tofu to a large food processor. Blend until completely smooth, scraping down the sides of the bowl as needed.
  • Add the cocoa, eggs, egg yolk, and sugar to a food processor and blend until completely smooth, scraping down the sides of the machine as needed.
  • Transfer the batter to the prepared baking pan, spreading it evenly with a spatula. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow brownies to fully cool before removing them from the baking pan. Cut brownies with a large sharp knife. If desired, you can also add frosting to the brownies before cutting and serving. See notes section for the optional frosting. Store leftover brownies in an airtight container in the fridge.

Notes

  • Tofu note: Make sure to use silken tofu and not other tofu varieties. Drain the liquid from the tofu before using.
  • This recipe requires 2 large eggs and an additional egg yolk. Do not use 3 full eggs which will alter the texture of the brownies.
  • Sugar note: This recipe uses coconut sugar because it retains moisture better. If you want to try a different sugar, you can try regular brown sugar or a monkfruit-sweetened brown sugar alternative. We have not tested the recipe with these sugar substitutes, but they likely would be the closest to coconut sugar.
  • Optional chocolate frosting:
    • ½ cup dark chocolate chips
    • ¼ cup (2 ounces) canned coconut milk (can substitute with heavy cream if you don't need the brownies to be dairy-free)
    • Add chocolate chips to a medium bowl and set aside. Heat coconut milk in a small pot or pan over medium low heat. Heat until simmering. Pour hot coconut milk over chocolate chips. Let sit for 60 seconds then gently mix until chocolate is completely melted.
  • Estimated nutrition does not include optional frosting.
Serving: 1brownie, Calories: 70kcal, Carbohydrates: 13g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Sodium: 17mg, Fiber: 2g, Sugar: 7g, NET CARBS: 11
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!