Who loves brownies? Me, 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? YIPEEE! Also, super fudgy and just melt in your mouth the moment you take a bite.
So many people are trying to eat healthier, as we all should but sometimes we just want a chocolate filled, fudgy-charged brownie topped with vanilla ice cream or whatever you fancy and call it a day. Hey, we all work hard so a little treat once in a while is necessary but if we can still keep it on the healthier side than it’s a win for all of us.
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 and canola oil 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 coconut sugar and maple syrup.
Super simple substitutions that make these brownies both healthy and so good!
How to make these healthy fudgy brownies with only a few ingredients
- Mix up the wet ingredients – applesauce, peanut butter, egg, maple syrup
- Mix up the dry ingredients – cocoa powder, almond flour, coconut sugar, baking powder
- Combine the dry ingredients with the wet ingredients and stir to combine it all together.
- Fold in the mini chocolate chips if you are using them.
- Pour the batter into an 8×8 baking dish and bake at 375F degrees for 40-45 minutes. See baking time recommendations based on desired results (cakey vs, fudgy) below.
- Remove, let cool and enjoy!!!
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?
Can you substitute butter for oil in brownies?
Absolutely! In this recipe I left out the butter and canola oil and used peanut butter ( I like chunky peanut butter but you could also use creamy). You could also swap the peanut butter and use coconut oil which contains MCT’s that help our bodies burn fat. Which is pretty awesome!
How long do you bake brownies?
Any brownie recipe will include a recommended bake time like this one that bakes in about 40-45 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!
- 3/4 cup unsweetened applesauce
- 1/3 cup peanut butter - creamy or chunky both work
- 1/4 cup maple syrup
- One egg lightly beaten
- 3/4 cup unsweetened cocoa powder
- 1/4 cup fine ground almond flour
- 1/2 cup coconut sugar
- One teaspoon baking powder
- Pinch of kosher salt
- 1/2 cup mini chocolate chips
- Preheat oven to 375°F degrees and spray an 8x8 baking dish with cooking spray. You could also line the baking dish with parchment paper.
- Add the wet ingredients to a small mixing bowl and stir. If you are using chunky peanut butter and it is a little hard, then stick it in the microwave for 10 seconds to soften it up, so it is easier to mix.
- Sift the cocoa powder and almond flour together into a mixing bowl. Then add the rest of the dry ingredients to the same mixing bowl and whisk well.
- Combine the dry ingredients with the wet ingredients and stir to combine. Then fold in the chocolate chips if using. I like using a rubber spatula for this step.
- Pour the batter evenly into the sprayed baking dish and bake for 40-45 minutes depending on your desired result. See notes below for recommendations on how to get different fudgy/cakey results.
Cool for at least 20 minutes, slice and ENJOY!!!!!
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 40-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 35-37 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.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 110 Total Fat: 3g Saturated Fat: og Cholesterol: 6mg Sodium: 22mg Carbohydrates: 11.7g Fiber: 1.7g Sugar: 8.6g Protein: 2.2g