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!!!
Scale
Ingredients
- 1/2 cup creamy peanut butter
- 2 tbsp maple syrup
- 4 tbsp packed light coconut sugar (or light brown sugar)
- 1 tsp 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 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp kosher salt
- 1/2 cup dark chocolate chips (plus more for topping)
Instructions
- Preheat the oven to 350 degrees F, and line an 8 x 8 baking pan with parchment paper.
- 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.
- In a separate bowl, fully combine the cocoa powder, almond flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix to combine into a dark, smooth brownie batter. Finally, fold in the chocolate chips.
- Transfer the brownie batter to the lined 8 x 8 baking dish and smooth it out evenly. Top with more chocolate chips if desired.
- 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.
- 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.
- Category: Dessert
- Method: Baked
- Cuisine: American