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.
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Recipes they keep me healthy
The flavor is out of this world amazing.
I have a question about the texture. It seems the middle is always extremely soft when I bake it for 35 minutes.
The outter crust is perfect. Do I just need to let them cool completely or should I add 10 minutes to the bake time.
Thanks!
Hi Anna! I recommend cooling them completely, as the carryover cooking will see the bronies firm up a little as they cool down. Extra baking time will overcook the crust and the edges. Let me know how you go!
Wish I had found this years ago! So easy to make and can’t believe these are flourless. I used Ghirardelli Dutch cocoa powder and these taste like Ghirardelli’s boxed brownies but better! Thank you for the recipe!!!
Aw, Dawn- what a lovely complement. How GOOD if Ghirardelli cocoa powder? I went to a food event recently, and one of the chefs there has said that they are releasing a dark cocoa powder in 2026 which will be a game changer! You are so welcome 🙂
Hi! This was actually such an easy recipe. Thanks for sharing!
I tried this recipe and it came out amazing! I was wondering if it was possible to add protein powder to it to make them protein brownies?
Hi Tatiana- absolutely! I tested it with casein and brown rice protein powders, and it worked well. I do recommend adding some water or milk IF the batter is too thick. You could also have a go at my original protein brownies.
healthy is great! thanks for sharing recipe — making these today!!!
Quite literally THE BEST brownies Ive ever baked. I will say- for some reason I had to bake much longer than recipe called for because they were STILL SO MOIST! (Not a bad problem to have at all) lol. My partner thinks theyre amazing as well. I will never make brownies differently!
What can I replace with apple sauce? We don’t get that here in this part of the world.
Hi there! Mashed overripe banana is great!
This was delicious but my batch was quite sticky. Skewer came out clean, what could I have done wrong?
First time making these, flavor was awesome. I used cashew butter because it’s what I had. The only thing I experienced was the brownies were very soft and fell apart. Did I need to bake them longer? If I make these again I definitely would keep them in the oven longer.
These are absolutely delicious! I wouldn’t have suspected that they are healthy at all! Thanks for sharing such a great recipe. Since I had date syrup and date sugar on hand, I used that instead of maple syrup and coconut sugar, but that’s the only substitutions I made. Just fabulous!
What can I use instead of applesauce?
Hi Noura- mashed overripe banana, pumpkin puree, or sweet potato puree are all fantastic options to replace applesauce. Let me know how you go! 🙂
Very good!
I actually have all ingredients at home already. Also today made by myself almond butter. Will make this!
Love these healthy brownies! Second time making them and gonna bring to a friend who just had a baby:)
Fab idea!
Very good recipe for brownie. I usually make it very often.
Very easy to make for me. Brownies I always make when I have more time. But I work intense job now so dont have time.
Will do after summer.
These were UNREAL. I didn’t even make the frosting and I am still in disbelief at how good and how healthy they are!!!!
Best brownies, healthy or not.
Can I sub Monk fruit sweetener for either coconut or brown sugar? Thank you 😁
Hi Scott- look, you can and they will still work out well, but there is a risk that the brownies have a slight metallic aftertaste (or a cooling affect when you eat them) and they won’t get the crinkly tops. I suggest allulose as a sugar replacement, because it dissolves like sugar and with no odd tastes.
can i use any type of oil instead of the applesauce
Hi Candice- sorry for the delayed reply! Yes, you can. I’ve made these with coconut oil and avocado oil, and while both worked, coconut oil gave the brownies an even crinklier top 🙂