Dark Chocolate Brownie Recipe for Singer's Vocal Health


Melt in your mouth fudgy brownies that are dairy-free, sugar-free (almost) & gluten -free & oil-free!

If you know me, you know I love to bake!
I am mostly plant-based, gluten free, and I don’t like to eat very much sugar or dairy because I try to keep inflammation down. (I feel better when I don't and my voice is MUCH clearer and more resonant to practice nāda yoga with!) My boyfriend should avoid saturated fats (for heart health), and I like to bake…
So my latest experiment has blown my mind with how “more-ish” it is (my favorite Aussie synonym for “yummy” meaning you want more and more!)

About these dark chocolate brownies that support your vocal health:

There’s no oil or butter.
No regular sugar except in the chocolate chips (you could use your own favorite).
No gluten because I used King Arthur GF all purpose blend.
I did use eggs so they’re not totally vegan. 
If you’re not using chocolate chips you probably want to add 1/4 to 1/2 C coconut sugar

The texture is fudgy, melt in your mouth, rich, chocolatey goodness but they’re healthy. Equally good hot out of the oven or the next day. If they don’t get eaten in the first day after you bake them, I would put them in the fridge because of the high egg content.

Sweet treats that don’t bog me down, clog digestion, or create inflammation make my voice smoother and my whole body sing!
I eat other sweets too, but I notice more mucus (crackly voice), overall stiffness and achiness, and lower energy levels. It’s worth it to me to take a few minutes to make my own delicious goodies. 

If you’re coming to one of our chanting and mantra retreats in Hawai’i or elsewhere in the world, let us know you’d like to request this on the retreat menu!

Brownies to Make your Whole Body Sing!


Healthy Dark Chocolate Brownie for Singers Ingredients:

  • 1 small can pumpkin
  • 3 eggs
  • 2 tsp vanilla
  • 1 tbsp canola oil or melted butter
  • 3/4 cup cacao powder
  • 1/3 cup coconut sugar
  • 3/4 cup almond flour
  • 1/2 cup gluten-free flour
  • 2 tbsp of gluten-free flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup chocolate chips

(Optional) Avocado Vanilla Frosting:

  • 1 large fatty avocado
  • 1/2 tsp vanilla
  • 2 tbsp coconut sugar
  • Oat milk

Here's me holding a gluten free brownie birthday cake with avocado frosting that I made for a friend. :)


  1. Preheat your oven to 350°F (175°C). Grease and flour a baking pan.
  2. In a large bowl, mix together pumpkin, eggs, vanilla, and canola oil or melted butter until well combined.
  3. Add cacao powder, coconut sugar, almond flour, gluten-free flour, baking soda, baking powder, and salt. Mix until smooth.
  4. Fold in chocolate chips.
  5. Pour the batter into the prepared baking pan and spread it evenly.
  6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  7. Let the brownies cool completely before frosting.

(Optional) Avocado Vanilla Frosting:

  1. In a blender or food processor, combine avocado, vanilla, and coconut sugar. Blend until smooth.
  2. Add oat milk as needed to achieve the desired consistency.
  3. Spread the frosting over the cooled brownies.
  4. Slice, serve, and enjoy the rich, fudgy goodness!

If you want individual servings, bake in muffin tins (makes 12)
Or a brownie pan or cake, use an oiled and floured small baking dish at 350 until risen and a bit cracked on top. 

You probably won’t be mad about under baking them slightly (more melty fudgy texture) but you do want the eggs to be fully set. A toothpick inserted in the center will definitely come out gooey, so don’t use that as a test for doneness.

Alternate easy chocolate topping:
Sprinkle a layer of chocolate chips on top while still hot, then spread them with a knife for "frosting"

Enjoy these sweets that don't make you achy, tired, or mucousy the next day.


Learn more about sound healing yoga, mantra meditation, and nada yoga here:

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