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Healthy Fudgy Brownies – Gluten-Free


  • Author: Amy Estes
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 12 people 1x

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!!!


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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

  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 cocoa powder, almond flour, 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.

  • Category: Dessert
  • Method: Baked
  • Cuisine: American
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