Healthy Brownies


5 from 1782 votes
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These healthy brownies are perfectly fudgy and gooey and have those gorgeous crackly tops! Topped with a healthy frosting, there is no flour, no eggs, and no refined sugar needed! 

Love healthy desserts? Try my healthy chocolate chip cookies, healthy lemon bars, healthy apple crisp, and healthy peach cobbler.

Healthy brownies

As someone who loves brownies, having a healthy option makes things easier.

Desserts should be part of any diet, and if you can tweak them slightly to be healthier (without sacrificing on taste!), even better. This healthy brownie recipe is the perfect example of it. I made a few small swaps, and the end result is something that tastes just as good as any brownie out there!

Why I love this recipe

  • There is no flour, eggs, or refined sugar needed, and use simple and affordable ingredients.  
  • Everything is made in just one bowl, so there is minimal cleanup and mess. 
  • They come together in less than 30 minutes and can be enjoyed with or without frosting. 
  • The fudginess is on another level- it will be hard to stop at one! 

Ingredients needed

  • Unsweetened applesauce– A fabulous replacement for oil or butter and keeps the brownies extra fudgy. 
  • Almond butter– Smooth almond butter with no added sugar.
  • Maple syrup– Agave nectar or honey will also work. 
  • Brown sugar substitute OR coconut sugar– All the brown sugar flavor, minus the calories or carbs. Skip the expensive store-bought kind and make homemade brown sugar substitute.
  • Cocoa powder– 100% unsweetened and Dutch-processed cocoa powder. For a richer flavor, use dark cocoa. 
  • Salt– Brings out all the natural sweetness of the other ingredients. 
  • Baking soda– Leavening agent used to give the brownies some rise and depth. 
  • Vanilla extract– A must for any good brownie recipe. 
  • Chocolate chips– Optional, but I love folding through some vegan chocolate chips or sugar free chocolate chips
  • Frosting– Optional, but I love a thick layer of frosting. Try some healthy frosting or 2 ingredient frosting

How to make healthy brownies

Step 1—Make the batter. In a large bowl, add the applesauce, almond butter, and maple syrup and whisk until smooth. Add the brown sugar substitute, cocoa powder, salt, baking soda, and vanilla extract, and mix until fully combined. Fold in the chocolate chips.

Step 2- Bake. Next, transfer the batter to a greased 8-inch pan and bake for 30-32 minutes, or until a toothpick comes out clean. Remove the brownies from the oven and let them cool completely.

Step 3- Frost. Now, once the brownies have cooled, spread the frosting over the top. Let it sit for ten minutes before slicing and serving. 

healthy brownie

Arman’s recipe tips and variations

  • Do not overbake the brownies, as they will continue to cook as they cool. However, if you prefer crispier brownies, you can bake them for the full 35 minutes. 
  • For a richer flavor, use dark cocoa powder and add the optional chocolate chips.
  • Avoid over-mixing the batter, as doing so will not yield a crackly top. 
  • Use other nut or seed butter. Substitute the almond butter for peanut butter, tahini, or sunflower seed butter. 
  • Cut the sugar completely. Replace the maple syrup with sugar free maple syrup.
  • Swap out the applesauce. Pumpkin puree, sweet potato puree, and mashed bananas work. 

Storage instructions

To store: Brownies can be stored at room temperature, covered, for up to three days. If you’d like them to keep longer, store them in the refrigerator and they’ll keep for at least one week. 

  • To freeze: Place the leftovers in a ziplock bag and store them in the freezer for up to six months. 
healthy brownie.

More easy brownie recipes to try

healthy brownie recipe

Healthy Brownies

5 from 1782 votes
These healthy brownies are perfectly fudgy and gooey and have those gorgeous crackly tops! Topped with a healthy frosting, there is no flour, no eggs, and no refined sugar needed! 
Servings: 12 brownies
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes



  • Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
  • In a large mixing bowl, add the applesauce, almond butter, and maple syrup and whisk together until smooth. Add the coconut sugar, cocoa powder, baking soda, salt, and vanilla extract and mix until just combined. Fold through the chocolate chips.
  • Transfer the batter into the lined pan and bake for 30-35 minutes, or until a skewer comes out mostly clean.
  • Remove the brownies from the oven and let them cool completely, before adding the optional frosting.


TO STORE: Brownies can be stored at room temperature, covered, for up to three days. If you’d like them to keep longer, store them in the refrigerator and they’ll keep for at least one week. 
TO FREEZE: Place the leftovers in a ziplock bag and store them in the freezer for up to six months.


Serving: 1BrownieCalories: 100kcalCarbohydrates: 11gProtein: 3gFat: 8gSodium: 191mgPotassium: 168mgFiber: 2gVitamin A: 3IUVitamin C: 1mgCalcium: 62mgIron: 1mgNET CARBS: 9g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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5 from 1782 votes (1,732 ratings without comment)

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Recipe Rating


  1. 5 stars
    Really healthy recipe. I
    Thought it has sugar or something. Definitely need to learnd to make applesauce. I will look in your recipes for it.

  2. 5 stars
    Really healthy recipe. I
    Thought it has sugar or something. Definitely need to learnd to make applesauce.

  3. 5 stars
    These are amazing. Super simple to make! Just what I was looking for in a vegan, refined sugar free, gluten free brownie.

  4. 5 stars
    I’ve made these before and they were absolutely delicious ! Just made a batch and they came out very “crumbly” and not at all fudgy. Any ideas where I went wrong? Thanks !

  5. 5 stars
    These literally are the best “healthy brownies” I’ve had! I used regular Mott’s apple sauce (no sf on hand), Trader Joe’s brand almond butter, some sugar free caramel syrup I had in lieu of maple syrup, brown Swerve, and all the other ingredients as listed, including chocolate chips. I was skeptical, but wow! Pleasantly surprised how gooey and delicious these were. I will absolutely be making these regularly from now on.

  6. 5 stars
    These are AMAZING! My kids even loved them! I love brownies and sugar makes me
    sick! I am so happy to have a brownie I can eat again!
    Thank you!

  7. 5 stars
    I dont want to use applesauce, do you know whats 1/2 cup banana is in grams? I am getting so many different answers on google.

  8. 5 stars
    This brownie recipe truly is delicious. It tastes just like a traditional brownie. My kids couldn’t believe they were healthy brownies! I will be making these again soon.

  9. 5 stars
    Tasted awesome and was super easy to even make with the kids!! Question- the center falls after taking these out of the oven. Am I doing something wrong?

  10. 5 stars
    I love it! But in Norway, we dont use cups, could you please tell us how many grams and kilos? 🥰

  11. 5 stars
    Wow! I don’t know how these brownies ended up with a brownie texture but they did. I used peanut butter so it definitely had a peanutty taste to it, so these were more like peanut butter chocolate chip brownies. I used pumpkin purée in place of applesauce and it has a neutral taste that really doesn’t show up in the final product. Very nice and moist. I’m impressed!

  12. 5 stars
    Very healthy ingredients! Very good idea for people trying to shed excess pounds. It’s an excellent recipe.

  13. 5 stars
    Because of a medical condition, I have been on a Paleo diet for 8 years. This brownie recipe is my absolute favorite! I threw in a handful of chopped walnuts. Yum!

    1. 5 stars
      These were so good!! Even my vert picky husband loved them. Made these plus the healthy frosting and it was so rich and indulgent. A small piece and my sweet tooth is satisfied. Thanks for the great recipe that I am sure I will making many more times.

  14. 5 stars
    I made these and thought there was no way they would turn out… I was SO wrong! These are DELICIOUS and so easy!
    Let them sit after taking out of oven for about 30 min and they’re perfect!

  15. 5 stars
    This has become my family’s FAVORITE brownies!!! These are absolute perfection! So good that I have never made them with the frosting.😉

  16. 5 stars
    These are unbelievable! I substituted agave syrup for the maple (only because that’s what I had) and added chocolate chunks. They were perfectly gooey and moist after 35 mins in the oven. I will definitely be making these again soon!

  17. Hi! these look REALLY delicious and i can’t wait to make them, but i don’t se any instructions on the temperature their supposed to be baked at, i know that it could make a lot of difference and with my clumsy self im scared i’d ruin them😅

  18. I was in the mood for flourless brownies, made these and they were awesome! Fudgy and super chocolatey, as brownies should be. thanks for the recipe.

  19. 5 stars
    Yum- I used a mashed banana in place of the applesauce and PB instead of almond butter and these were super yummy. I left off the frosting- no need for it IMO. The kids loved these too. Recipe saved- thanks!

  20. SO GOOD. You literally can’t even taste the almond butter or applesauce they taste just like less healthy brownies, BEAUTIFUL. New fave brownie recipe!!!

  21. 5 stars
    Obsessed with these! I’ve made them twice this week because we keep devouring them so quickly lol. What’s the key to getting the crisp, cracked top? I try really hard not to overmix the batter but still can’t get that typical brownie top… thoughts?

  22. 5 stars
    Just made them in a 9×9 pan… only realized that I needed a smaller one once it was too late lol. Doesn’t matter – they’re bomb!!!

  23. Hello! I was wondering if I could substitute applesauce with anything else because I don’t have applesauce available in my area.

  24. 5 stars
    I love a recipe that comes together in a couple minutes AND has hidden veggies. Since it has low sugar, I cut it into 9 pieces instead of 12 for more veggies . 😉

  25. I’m curious…the description says 3 ingredient and sugar free but the recipe calls for sugar in both the brownies and the frosting. Am I missing something?

  26. I don’t see a value for sodium. Do you have any idea how much this recipe would contain? I have high blood pressure and have to be careful with salt intake. Thanks!

  27. 5 stars
    I made these delicious brownies a couple of weeks ago. I am allergic to chocolate and peanuts, so I was glad this called for Almond Butter. I always substitute Carob Powder for the Cocoa Powder in recipes. For me, it is a great substitute. I used the canned pumpkin puree since I had that on hand. I also made the coconut chocolate frosting, substituting carob chips for the chocolate chips. I have had to keep the brownies in the freezer and thaw slightly before eating, but they are delicious! When I kept them in the refrigerator, they never firmed up enough, and the icing was just plain gooey! But putting them in the freezer made all the difference.

  28. 5 stars
    We don’t get pumpkins or canned pumpkin purée here in Colombia, so I had to make some squash purée myself by baking the squash and processing it. I imagined pumpkin purée would be a little sweeter than squash, so I added an extra tablespoon of brown sugar. I also replaced the almond butter with peanut because it’s also easier to come by here. I only topped the brownies with some raspberries, they were plenty fudgy by themselves without any frosting and not overtly sweet, which is appreciated. I’m always looking for healthier options to indulge with my family, so these are great. Thank you!

  29. 5 stars
    Awsome! I did half steamed sweet potato half bananas and frosting went with strawberry protein and other slimming sweet non calorie too disquieting to eat bits not in the recipe and still kicks ass. Will be doing these like every week for sure 🙏love love love them

  30. 5 stars
    So idk how to delete my previous comment but I found my issue, baking time. Now originally I baked said brownies for 20 minutes and used the fork method to determine yeah they are basically down. In this case not true at all lol, one brownie in the micro for a minute, and hey omg this is amazing.

    The next time I make this I will have to find a better way to determine that the brownies are done, the fork test was not a good gauge this time around. If anyone has a better way to determine that the brownies are done I would greatly appreciate any tips.

    Rachelle hit the nail on the head, it turned originally like mousse. I wonder if that is from the pumpkin?

  31. 5 stars
    Hi there, I’ve saved your recipes for a year and finally want to try this one. Can I use powdered peanut butter equivalent to the amount of almond butter? Or any suggestions for good replacement? Thank you

  32. 5 stars
    I used a combination of pumpkin, banana and applesauce. I tasted the batter and ended up adding more sweetener but I don’t think I’ll get my boys to eat them yet. I’m wondering if I use less cocoa powder next time if that will help. If you like dark chocolate, it is perfect. My boys aren’t BIG dark chocolate guys.

  33. HI there, I have a question about the coconut frosting, is just cooking the milk and chocolate chips on low heat really going to make a thick, creamy frosting? I am not sure about that process … thanks!

    1. Hi! sure thing, heat the milk (full fat) and then add the chocolate chips and let the warm milk melt them. Allow to cool slightly and then frost.

  34. What is the mass amount for banana, sweet potato or pumpkin? Recipe says 2 cups but I saw that someone commented that each have a different mass weight. They look amazing! Can’t wait to try this recipe.

  35. These turned out like a mousse. I used the 2 cups pumpkin 1 cup peanut butter and 1/2 of cocoa powder. I baked for 35 mins and stopped at that point. What did I do wrong.

  36. Hello,
    I just wanted to know for the brownies, if there is any sugar we have to add. I am hesitant to make these as they may lack any sweetness..thanks

  37. Hi, thank you for the recipe. I made these last night, it was an instant hit. Even though I did alter it a bit (melted dark chocolate chips to add to the batter and added about a table spoon of peanut butter with the almond butter to equal one cup) the brownies will be a definite addition to our monthly desserts. I look forward to making the flourless banana bread.

  38. These are amazing! When I use the banana I top with dried strawberries, which kind of makes it a banana split dessert. You can also add peppermint extract or orange extract to the coconut chocolate ganache making it taste a little different and delicious as well. I also use %100 cacao for the chocolate coconut ganache and then blended a couple soaked dates through it to add sweetness that was just delectable. Love this recipe! So many options !!

  39. i have made these over and over and over again. i have used banana/avacado and pumpkin and sometimes a combo of two or all of them in the same batch. i actually like it with the combo of all three in the same batch. i make a chocolate topping of coconut oil/cocoa powder and a little powdered sugar. they are the bomb

  40. I am late to the post but I have been searching for this MHP PALEO protein. Do they still make it? If not do u suggest another paleo protein powder?

  41. Hi Arman,

    This is another fantastic flourless brownie recipe! I love it!

    I would love to feature it in our website GreenThickies. I will not be posting the actual recipe, but I will only use one image from the post, title, a small quote and link directly back to your post.

    Will that be all right?

    Thanks 🙂


  42. Hi: These look awesome. Would you happen to have the carb count for these, with the frosting, for diabetics on the Keto plan?

    1. Hi Lynn! feel free to calculate it using an online calculator like myfitnesspal for full macronutrient breakdown. ? Enjoy!

  43. Hi Arman, would it be ok to use sweet potato instead of banana? These do look DIVINE! I’m really enjoying your recipes! Thanks so much❣

  44. Hi Arman,

    I am probably a new fan of you and your recipes. And today i tried making this recipe and OMG it turned out soo good i was literally high on this after having one piece. Keep up the great work. I also put the ingredients into myfitnesspal to check out the calories per slice, it came out between 120-150 calories which is NOT at all bad.

    Thankyou once again 🙂

  45. I made the “protein frosting” but added more milk, to make it more into a protein pudding. SOOO goood

  46. I JUST used three ripe bananas to make just-okay banana bread earlier. I wish I would have seen this recipe first! It looks divine!!! Did I hear someone say you’re from Australia? We will be visiting Sydney next month. It would make my trip if I could have a batch of these ready when we get there! 🙂 After a long flight, they would be much appreciated!

    1. Ahh that is so exciting that you are coming to Australia! You should definitely make a batch of these to enjoy on the flight! 🙂

  47. I made this with the cream cheese frosting and it was absolutely delicious! Thank you so much for sharing!!

  48. Hi! These look amazing! If I use pumpkin instead of banana, will the brownies strongly taste of pumpkin or will it affect the sweetness of the brownies? Thanks 🙂

  49. Hi there, I just discovered this brownie recipe and can’t wait to try it out with my kids during the Xmas holidays. Just a quick question, can I substitute raw cacao powder for the dark chocolate Coco powder? Many thanks

    1. Hi Nicole! You sure can, although I would start with less then increase from there- I found raw cacao to be a little bit more earthy than cocoa powder 🙂

  50. I have tried this protein frosting idea a couple times now. Once without nut butter and once without and put it on some homemade donuts. It gets so sticky that it just sticks to the roof of my mouth so bad I actually have to stick my fingers up there to free it. It tastes good but makes things hard to eat! If you know a solution to this I’d love to hear it! Maybe I’m not thinning it enough but I’m afraid if I do it will just all drip off the donuts or whatever I put it on.

  51. How many carbs do you estimate would be in a single brownie? I’m diabetic and this might actually be something I could enjoy again!

    1. Hey Phil! If you add the ingredients you have on hand into myfitnesspal, it will provide a rough estimate for you! 🙂 Enjoy!

  52. I am a pastry chef and I’ve been developing vegan edibles for sick patients, etc….thanks for the ideas you have here. I see what you have and tweek it to fit what I need. Great site. Thanks! Diane

    1. Hi Jake! Each scoop of protein powder is usually 32-34 grams (based on the ones I’ve been using). 🙂

  53. There were amazing! We loved them so much. Even without frosting they were good. I made some in a mini muffin top pan topped with chocolate chips so they were like brownie bites and the kids cleaned them out. I will be making these again…a lot!

  54. I made these in a special square-shaped muffin pan and they were delicious! After chilling them in the fridge for half an hour, they had the perfect dense, gooey texture. And I felt totally guilt-free eating them (I just had them with no frosting). This is definitely going to be a keeper recipe. Thanks!

  55. Probably a silly question but do you pick which frosting or can you later the protein and cream cheese icings on top of one another.

    1. Hi Kiki! I’ve tried both frostings separately, but never thought to layer them up- That’s a great idea though!

  56. I love all your recipes 🙂 I am currently reading “Wheat Belly” and have had such a hard time finding what to have for breakfast besides eggs (since the wheat belly diet doesn’t allow any damn grains) and these recipes have saved my sanity. I really like the gentle sweetness of banana as well. I admire you for taking in feedback and using it to better your recipes. Keep kicking butt at what you do 🙂

    1. Hi Nancy- Thanks so much for your kind words 🙂

      Hope you are enjoying Wheat Belly- It was quite an eye-opening read!

  57. Hi Arman. My question is can I use regular dairy milk and regular dairy cream cheese if I choose that option for the frosting? I’m not restricted from using dairy in my diet and don’t really care for non-dairy products.

    1. Hi Kerry! Absolutely- I always have non-dairy and dairy milks on hand and use both for every recipe! 🙂

    1. Hi Sherri! You can use pumpkin or mashed sweet potato, but you may need to add some sweetness to it 🙂

    1. Hi Carol! For a thick frosting, go for 200-250 grams. For a thinner, yet flavorful frosting, opt for 150 grams or so 🙂

  58. No matter where I look on Pinterest, I always seem to be interested in one of your recipes! It doesn’t get much easier or delicious looking than these flowerless brownies. Thanks …

  59. I didn’t see a quantity amount for the cream cheese for the frosting. Can you tell me how much I should be using? Thank you.

    1. Hi Amelia- Apologies for that! I usually use a 3/4-the whole tub (200 grams), depending on how thick I want it to be 🙂

  60. Just made these. I used peanut butter because me and almonds don’t agree. I made the icing with chocolate hemp protein. I will try the cream cheese next time. I have a feeling this is going to be a serious go to recipe. Thanks so much!

  61. Wow…had to make these and they are very yum! They will not last long around here – or I’m sure anywhere they are made:)


    1. Hi Iva! You can use as little or as much as you like- I love to use the whole tub (hehe!) but you can easily get away with 1/2

  62. Hi!
    How many grams of protein powder? (Is each scoop 30 grams?)
    Also, how much cream cheese? You don’t mention the amount.


  63. Oh Arman! I sooooo want to try these but am truly afraid that healthy as they are, an OD on them (I will surely eat the entire batch!) will totally SCREW my weight loss! Oh, woe is me! Seriously dark cocoa powder? And all these protein things – am really needing a protein thingy 101 I think. Never ever tried that stuff. So now I am dutifully making note of the various items above and will be checking to see if they are actually available where I live. Keep fingers crossed that our local bulk/health food shop will have them! You are leaving for Australia? Oh this is sad…! Not permanently? please say not permanently! And as for your pic – that is infinitely better than any Muppet – but I am afraid I am in love with the original one I saw there like last week? Oh bother! Have a good trip – will they let you into Oz with a 1/2 a suitcase of dark cocoa powder?

  64. Hi there! Made this for my family tonight and we are in love, even my picky 6 year old asked for another piece! Thank you will make again

  65. I hate this word, but there really is no other word to describe how these look…. moist! I can handle banana in my brownies, but cannot deal with beans.

  66. This is something totally for me! I’m a huge brownie fan, workout a lot, so need a lot of proteins and… i love sweets! Thanks so much for sharing the recipe! Gonna have to try it soon!

  67. I love visually unfortunate. Both as food and as a term.

    I think feedback is always so double-edged. Especially when it is negative under the disguise of giving constructive feedback or when it’s super contradicting. In my job I get so much contradicting feedack. It drove me nuts in the first year now I take it with a grain of salt aka when in doubt I am the professional not the others. But I often ask for feedback and when I do I am more than willing to listen and try what other people suggest. In all areas of life.

    I personally don’t mind if a brownie is made of bananas and you can actually taste the banana. It’s not like a big surprise. Yet I am glad you took this feedback and made these brownies because a) dark cocoa powder and b) BEAUTIFUL pictures. Deal with it 😉

  68. Whoa, these brownies look beyond fudgy!! And, I love the optional frostings! For these, I would use peanut butter, because it goes so well with banana’s and chocolate.

  69. I still can’t get over these. I find it funny when people provide subjective feedback. Sometimes it’s constructive, and sometimes it can be pointless. I think both of these versions look fantabulous and I want them in mah face hole.

    1. Alright then, I screwed something up. That should have read:

      “Brownies! Insert heart-eyed emoji here…”

      Okay, all fixed!

  70. Dark cocoa powder is a game changer, can’t go back to regular! The fact that you added frosting to these makes me want to throw a yerchenko with a triple twist and stick that ish!

    1. RIGHT? I just packed some of my suitcase for Australia and 1/2 is dark cocoa powder so far….oops.

      Wait, I wonder if one of those North Korean gymnasts will do it- I bet they can!

  71. Feedback is very important, actually, and I think you handled it so well! Anyways, I think that to combat the banana taste, it would also be wise to just sub for canned pumpkin or sweet potato, but eh, that’s just me 😉 I think that this is such a fantastic idea! The frosting sounds perfect for it!

  72. Omg we just made them using protein frosting (chocolate casein and vega mixed together) and it was amazing!!!!! Didn’t let them cool that much but can’t wait to eat the rest of them tonight!!! You are wizard!!!!

  73. THESE ARE LEGIT FUDGY AF. THEY AF (are fudgy) THEY AFF (are f**king fudgy).. and since the only brownies i eat are those of fudge based variety, eggless variety and gluten free variety, looks like i’ve found the only answer to my AF dreams.

  74. I love bananas in baked goods, so I probably wouldn’t even mind the banana taste! Love how few ingredients are in these – yum!

  75. Yeah so my mouth is watering really bad after seeing this! OMG I am in love <3 Sucks I'm at work or else I'd make them right this second.

  76. I almost couldn’t believe just how delicious these looked, when I saw the small amount of ingredients. Saving this to make today!

  77. Agree with whats been said above – this is by far the most attractive piece of chocolatey heaven you’ve photographed (taking the winning spot with your coconut flour pancakes for drool quota). Apart from the obvious fudgey reasons, I’m saving this solely for the collection of frosting recipes. I’m ALL about cream cheese frosting, in any form. Thanks Arman!!

  78. You are a protein powder wizard, mate. Nay, you are a protein powder Harry Potter. I want to stuff my face with those brownies…right now!

  79. Thanks for the update, the hit the nail on the head- I hate too much banana taste! Will definitely make these soon!

  80. These look really gooey and I want them. I actually don’t mind banana taste in baked goods, but loads of chocolate instead is even better!

  81. These look AWESOME. I’m a texture snob and these look to be the perfect texture. PS ate eggs yesterday and was hungry 30 mins later. <–true story. Needed avocado apparently.

  82. Amazing recipe and gorgeous photos, Arman! Oh feedback haha….being a dancer I get hit with all sorts of criticism basically everyday, but I really do appreciate constructive feedback that helps me in the long run. 🙂

  83. I love how you create these unbelievably appealing frostings – Fortunately, I love the taste of bananas in recipes.

  84. These are, without a doubt, the most visually appealing thing you’ve ever posted. They remind me of my all time favorite cafeteria dessert as a kid. Those brownies were crack.
    I am mixed about bananas in desserts. I think I prefer applesauce or pumpkin because I don’t have I wait for them to ripen!

      1. Hi there – if you substitute banana or pumpkin do you go by mass? Or just still aim for 2 cups?
        I mean, google says 2 cups of bananas weighs 600g, 2 cups of pumpkin weighs 450g, and 2 cups of sweet potatoes weigh 400g

      1. Hi Diana! I don’t think so- From memory, liquid stevia needs several drops to have the same sweetness level of two tablespoons

      2. Plus I read on a different sight that if you sweeten something chocolate with anything stevia based it accentuates stevia’s bitter aftertaste.

      3. 5 stars
        Oh my god! I was so skeptical at first however these are mind blowing. Eaten straight out of the oven they are gooey and give you that chocolate hit. Even once cooled and cut into portions they were still moist and really luxurious. Incredible that there is no gluten in which means my mother can eat these. I love that they are healthier ingredients so they feel like a guilt-free treat, so happy I found this recipe will be making this time after time, thank you sooooo much!

    1. 5 stars
      These are in the oven right now and tasted delish in the mixing bowl! I’m reading reviews that mention protein powder but I don’t see that in the recipe…? Hope mine turn out ok 🙏🏼

  85. The texture of that frosting is killing me! When it comes to recipes I’m the one typically making the changes. Also whenever my kids give feedback it’s usually very accurate so I take that really seriously!