Healthy Brownies
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My healthy brownies are perfectly fudgy and gooey, with those gorgeous crackly tops! Topped with a healthy frosting, there is no flour, eggs, or refined sugar needed!
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. I made a few small swaps, and the end result is something that tastes just as good as any brownie out there!
Table of Contents
Why I love this recipe
- There is no flour, eggs, or refined sugar needed, and it uses 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
The full recipe with measurements are in the recipe card below.
- 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 my 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 my 2 ingredient dairy free 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.
My 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 30 minutes.
- Avoid over-mixing the batter, as doing so will not yield a crackly top.
- Use another 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.
More healthy brownie recipes
- Protein brownies
- 3 Ingredient brownies
- Flourless brownies
- Cottage cheese brownies
- Almond flour brownies
- Vegan brownies
Healthy Brownies
Video
Ingredients
- 1/2 cup unsweetened applesauce
- 2/3 cup almond butter
- 1/3 cup maple syrup
- 2 tablespoons coconut sugar or brown sugar substitute
- 1/3 cup cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips optional
- 1 cup healthy frosting optional
Instructions
- 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 20-25 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.
Could I substitute the almond butter for powdered peanut butter mixed with water or milk? Thanks
No, that won’t work sorry. I did a test batch with PBFit and the brownies were super gummy and lacked any richness.
these brownies are the best they are so fudgy and delicious!
Could you add protein powder or would this dry out the batter to much?
Hi Shelley- sorry for the delayed reply! I wanted to test these out and see how it fared with protein powder, and it worked really well. I did one batch with casein (my go-to) and one batch with brown rice protein (my second fav) and they both worked well, BUT- the batter was a little thick, so I recommend adding about 2 tablespoons of milk or water if you notice this too. Alternatively, if you want a no frills protein brownie, try my original protein brownies or protein mug cake.
Oh SOoooo good 👍
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.
Really healthy recipe. I
Thought it has sugar or something. Definitely need to learnd to make applesauce.
Wow. I was skeptical, but these are absolutely amazing! Fudgy, chocolatey, and delicious. I made the icing as well, but wasn’t a fan of the icing. But the brownies are 10/10 fantastic!
Thanks for your lovely review, Maddy- Love that you enjoyed the brownies as is, without frosting 🙂
this is agood recipe
So fudgy and healthy!
These are amazing. Super simple to make! Just what I was looking for in a vegan, refined sugar free, gluten free brownie.
Do you think I could use regular butter for this as we have an almond allergy?
Has to be a nut or seed butter 🙂
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 !
Hmmm did you change any ingredients?
These were delicious! Are your nutrition facts with choc chips and icing or without?
With chocolate chips but not the frosting 🙂
The best healthy brownies I’ve EVER made!
Hey I was wondering if we could use peanut butter instead of almond and if I could us honey instead of maple syrup and just double to vanilla to balance it out?
Hi Ahana- yes, absolutely on both counts (I did test these with peanut butter and it worked the same as almond butter- it did have a slight peanut butter flavor, though). Honey is also great- you don’t need to double the vanilla, as the amount isn’t one that takes over the whole dessert 🙂
Hey there!
How many bananas do you recommend using instead of the applesauce?
1/2 large ovveripe banana mashed 🙂