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    Pinch Me Good! » Healthy Desserts » Healthy Fudgy Brownies – Gluten Free

    Healthy Fudgy Brownies – Gluten Free

    December 13, 2018 by Amy 11 Comments

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    Healthy fudgy brownies! Decadent chocolate flavor, hints of peanut butter, fudgy, cakey and the perfect dessert that is low-fat, low-sugar and gluten-free!!! The easiest healthy dessert!

    fudgy healthy brownies sliced and topped with chocolate chips

    Who loves brownies? Me, me!!!! These healthy fudgy brownies truly are the BEST dessert I have ever made. Plus they contain less than 10 ingredients and no guilt.

    I love that these brownies are: low fat, gluten-free and low in sugar but are still decadent, chocolatey and ooey, gooey.  Nobody will believe they are a healthy dessert!  

    A brownie recipe that is healthy and easy to make?  YIPPEE! Also, super fudgy and just melt in your mouth the moment you take a bite.

    What makes these brownies healthy?

    • No refined flour
    • No refined sugar
    • Made from real, whole ingredients
    • Full of healthy fat, fiber, and protein
    • Naturally sweetened
    • Gluten-free

    Ingredients needed to make this healthy fudgy brownie recipe

    Healthy Fudgy Brownie Ingredients

    How to make healthy brownies

    This brownie recipe is super healthy thanks to a few substitutions I made to remove the gluten, bad-fat, cholesterol and refined sugar.

    To make these gluten-free: I used unsweetened dark cocoa powder and almond flour in place of plain white flour. Which also intensified the chocolatey flavor, which is incredible!

    If you don’t like your brownies decadent and chocolatey, then these may not be your jam but give them a try because when it comes to healthy brownies, these are pretty awesome!

    To add more healthy fats and remove the bad-fat: I swapped the butter with peanut butter. You could also use coconut oil or almond butter in place of the peanut butter if you have a peanut allergy. This may alter the taste a bit but they will still come out delicious!

    In an effort to reduce the refined sugar: I substituted the traditional white sugar with a combo of coconut sugar and maple syrup.

    Super simple substitutions that make these brownies both healthy and so good!

    How to make these healthy fudgy brownies

    1. Mix up the peanut butter, coconut sugar, maple syrup, and vanilla extract until fully combined.
    2. Then add in the applesauce and mix.
    • 1. Mix up the peanut butter, sugar, maple syrup + vanilla
    • 2. Add in applesauce and mix to combine

    3. Add the eggs and mix to combine into a slightly chunky looking, wet batter.

    4. Mix up the dry ingredients – cocoa powder, almond flour, baking soda, baking powder, and salt.

    5. Combine the dry ingredients with the wet ingredients, stir to combine it all together and fold in the chocolate chips.

    6. Pour the batter into an 8×8 baking dish lined with parchment paper, top with more chocolate chips (not required but necessary in my world).

    brownie batter in a glass dish topped with chocolate chips

    7. Bake at 350F degrees for 30-35 minutes. See baking time recommendations based on desired results (cakey vs, fudgy) below.

    Remove, let cool and enjoy!!!

    chocolate brownies in a row sliced

    I added a scoop of Halo vanilla ice cream and it was literally the greatest dessert EVER!!!!  They are great just on their own as well.

    How do you substitute eggs in brownies?

    Want to make these brownies vegan? You can easily substitute the egg with egg replacer or flax egg and you still get that decadent, chocolatey, gooey result you would get with using eggs.

    Can you substitute butter for oil in brownies?

    Absolutely! In this recipe, I left out the butter and canola oil and used peanut butter. You could also use almond butter.

    How long do you bake brownies?

    Any brownie recipe will include a recommended bake time like this one that bakes in about 30-35 minutes. Since ovens vary it is a good practice to use the “toothpick” or “butter knife” test.

    To use the “toothpick/butterknife test”, simply insert a toothpick or butter knife into the center of the brownies about 5 minutes before they are supposed to be done (according to whatever recipe you are following). Pull it out quickly and if you have some wet crumbs than you will get a nice cakey, semi-fudgy brownie. If you have some semi-baked batter on the toothpick or knife then you will get a more fudgy, less-cakey brownie.

    Keep in mind that the brownies will continue to cook a little after you remove them from the oven. You definitely do not want the toothpick or knife to come out clean since that is an indication that you over-baked your brownies which will yield a drier, non-cakey, non-fudgy brownie.

    How do you store brownies?

    The method for storing brownies depends on how long you wish to store them.

    To store brownies for up to a week: Pack them in layers with wax paper/parchment in-between each layer in an airtight container. The brownies should stay fresh for a few days or up to a week depending on the recipe recommendations.

    Freezing brownies is the best way to keep them fresher longer: To freeze brownies it’s a little bit more work but very much worth the effort.

    How to freeze brownies

    Wrap each brownie individually in plastic wrap to prevent freezer burn.

    Place the individually wrapped brownies into a freezer-friendly storage bag that tightly seals shut.

    Label and date the brownies. They should be good for a few weeks or even up to a month. When ready to eat, simply thaw them on the counter or warm in the microwave in 30-second increments until thawed.

    Check out some of my other Healthy Dessert Recipes!

    Vegan Chocolate Mousse – Only 2 Ingredients

    Gluten-Free Almond Flour Blondies

    Recipe tips

    • Use creamy peanut butter or you could even use a very creamy, drippy almond butter in this recipe.
    • Add in some nuts for more crunch and texture. I like chopped walnuts in this recipe.
    • Make sure you use “unsweetened” applesauce or this recipe will be way too sweet.
    • Don’t overbake! Brownies continue to cook while they cool so bake per the recipe recommendations and use the toothpick test mentioned in this post to check for proper doneness.
    • Let them cool before slicing. I know this is tough since you really want to dig in but letting them cool allows them to set up after baking and makes them firmer and easier to eat.

    Did you try this recipe? If you did, then please leave a comment and rating below.

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    Healthy Fudgy Brownies – Gluten-Free


    ★★★★★

    5 from 1 reviews

    • Author: Amy Estes
    • Total Time: 45 minutes
    • Yield: 12 people 1x
    • Diet: Gluten Free
    Print Recipe
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    Description

    Healthy fudgy brownies! Decadent chocolate flavor, hints of peanut butter, fudgy, cakey and the prefect dessert that is low-fat, low-sugar and gluten-free!!!


    Ingredients

    Scale
    • 1/2 cup creamy peanut butter
    • 2 tablespoons maple syrup
    • 4 tablespoons packed light coconut sugar (or light brown sugar)
    • 1 teaspoon vanilla extract
    • 1/2 cup applesauce (unsweetened)
    • 1 large egg
    • 1/4 cup almond flour (or oat flour)
    • 1/4 cup cocoa powder (unsweetened)
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon baking powder
    • 1/4 teaspoon kosher salt
    • 1/2 cup dark chocolate chips (plus more for topping)

    Instructions

    1. Preheat the oven to 350 degrees F, and line an 8 x 8 baking pan with parchment paper.
    2. In a large mixing bowl, combine and beat the peanut butter, sugar, maple syrup, and vanilla extract. Beat in the applesauce until fully mixed in, then beat in the egg until a smooth mixture forms.
    3. In a separate bowl, fully combine the almond flour, cocoa powder, baking soda, baking powder, and salt.
    4. Add the dry ingredients to the wet ingredients and mix to combine into a dark, smooth brownie batter. Finally, fold in the chocolate chips.
    5. Transfer the brownie batter to the lined 8 x 8 baking dish and smooth it out evenly. Top with more chocolate chips if desired.
    6. Bake for 30-35 minutes until the brownies are puffed up and fluffy. If you like fudgier brownies then take them out around the 30-minute mark. For cakier brownies cook them for the full 35 minutes.
    7. Remove, let cool for at least 30 minutes, slice, and serve.

    Notes

    Baking Time and Storing Recommendations:

    • Use the “toothpick/butterknife test,” insert a toothpick or butter knife into the center of the brownies about 5 minutes before they are supposed to be done (according to whatever recipe you are following) for this recipe it would be around that 35-minute mark.
    • Pull it out quickly and if you have some wet crumbs than you will get a sweet cakey, semi-fudgy brownie.
    • If you want a fudgy, less-cakey brownie then do the toothpick test around the 30 minute mark. If the toothpick comes out with a semi-baked batter on it, then you will get a more fudgy result.
    • To store brownies for up to a week: Pack them in layers with wax paper/parchment in-between each layer in an airtight container. The brownies should stay fresh for a few days or up to a week.

    How To Freeze These Brownies:

    • Wrap each brownie individually in plastic wrap.Place the individually wrapped brownies into a freezer-friendly plastic bag and tightly seal it.
    • Label and date the bag and store it in the freezer for up to a month.
      When ready to eat: Remove from the freezer and thaw on the counter or unwrap and place on a safe microwave plate and warm in the microwave in 30-second intervals until fully thawed

    How To Make These Brownies Vegan:

    Sub the egg with egg replacer or flax egg. If using chocolate chips, then use dairy-free.

    • Prep Time: 10 minutes
    • Cook Time: 35 minutes
    • Category: Dessert
    • Method: Baked
    • Cuisine: American

    Did you make this recipe?

    Tag @pinchmegoodfood on Instagram and hashtag it #pinchmegoodfood

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    Filed Under: Gluten-Free, Healthy Desserts, Kid-Friendly, Most Popular

    Reader Interactions

    Comments

    1. alan goodman

      July 13, 2019 at 9:25 am

      Amy, these look delicious! Can’t wait to make these for my boys today. I don’t have cocoa powder so I am going to use Cacao powder..but I was wondering if this would make the brownies too intense?

      Reply
      • Amy Estes

        July 15, 2019 at 5:02 pm

        Hi Alan, It may make them a little bit more richer but I bet they would still be delicious!

        Reply
    2. Sara

      August 30, 2019 at 10:05 am

      Above the recipe you say you use coconut oil, but then the ingredients lists only coconut sugar. I’m confused. Could you clarify? Thank you.

      Reply
      • Amy Estes

        August 30, 2019 at 10:10 am

        Hi Sara, Thank you for your comment. You can sub the peanut butter with coconut oil in the event you have a peanut allergy or do not have peanut butter on hand. You could also use almond butter in place of the peanut butter.

        Reply
    3. Megan

      October 9, 2019 at 10:16 pm

      What can I use instead of coconut sugar and almond flour?

      Reply
      • Amy Estes

        October 10, 2019 at 8:36 am

        Hi Megan,

        You can use Brown sugar or maple syrup in place of the coconut sugar. Gluten-free all-purpose flour is a suitable replacement for the almond flour. Let me know how they turn out!

        Amy

        Reply
    4. Audrey Yeazel

      August 10, 2020 at 2:25 pm

      So good! I make them weekly and they totally satisfy my sweet tooth!!

      ★★★★★

      Reply
      • Amy

        August 11, 2020 at 9:24 pm

        Thank you, Audrey! Me too!

        Reply
    5. Nazia Ahmed

      October 16, 2020 at 2:10 am

      These were great! Made as written except used oat flour instead of almond flour and creamy pb plus a little natural pb as I was a little short of the half cup required. They were really crumbly though. Any idea why?

      Reply
      • Amy

        October 16, 2020 at 12:18 pm

        Hi Nazia, using oat flour instead of the almond flour will make them a bit more crumbly as well as baking them a little longer.

        Reply
    6. Jayme Silvestri

      October 25, 2021 at 6:11 am

      Wow, you have such stunning photos! And these stuffed bell pepers – YUM! These have been on my bucket list for so long – thanks for pushing me to finally give it a try!

      Reply

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