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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.
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.
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.
More easy brownie recipes to try
- Protein brownies
- 3 Ingredient brownies
- Nutella brownies
- Flourless brownies
- Almond flour brownies
- Vegan brownies
Healthy Brownies
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 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.
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.
Right? That is one of the best combinations! 🙂
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.
Someone left me a comment telling me I looked like Zayne Malik in cat form.
Constructive 😀
Brownies! <>
Alright then, I screwed something up. That should have read:
“Brownies! Insert heart-eyed emoji here…”
Okay, all fixed!
hahahahhaha wish I could send you a batch of these.
Oh my gosh!!! How is this even possible?!?! Making these ASAP
Please do, Shannon!
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!
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!
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!
For sure, I’ve got some recipes using those two to come!
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!!!!
Wow, Maryanne- I’m so glad you enjoyed them 🙂
I wanted to know if u followed the recipe ingredients or the video?
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.
OMG. It’s my favorite person ever.
Come to Australia.
I’m gonna try this!! I have all of the ingredients today!
YES!! So glad you tried it 🙂 If you have protein powder (a good one!) please try it frosted- SO GOOD!
You totally have me craving brownies now!
😀 That’s the plan!
I love bananas in baked goods, so I probably wouldn’t even mind the banana taste! Love how few ingredients are in these – yum!
🙂 Thanks, Kerri!
I put bananas in everything so you can give me all the recipes! 🙂
Love bananas- They work great in my breakfast cakes!
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.
😀 Hahahahaha don’t want to get you fired!!
I almost couldn’t believe just how delicious these looked, when I saw the small amount of ingredients. Saving this to make today!
Please do, Emily!
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!!
You are so welcome- I have more fun recipes to share soon you’d love!