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.
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!
Hey Phil! If you add the ingredients you have on hand into myfitnesspal, it will provide a rough estimate for you! 🙂 Enjoy!
Where can I get the coconut oil frosting recipe?
Hi Susan! It’s linked there above the recipe card 🙂
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
Thanks so much, Diane- Appreciate it 🙂
For the protein frosting, what are the sizes of the scoops?
Hi Jake! Each scoop of protein powder is usually 32-34 grams (based on the ones I’ve been using). 🙂
I’d like to try these luscious looking brownies, but please be more specific on the pan size.
Hi Patricia, if you want thick brownies, use a loaf pan. For thinner brownies, an 8 x 8 pan works fine.
Thank you!
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!
Oh fantastic- I’m so glad you enjoyed them, Carla 🙂
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!
Oh fantastic- Thanks so much for the feedback, Sara!
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.
Hi Kiki! I’ve tried both frostings separately, but never thought to layer them up- That’s a great idea though!
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 🙂
Hi Nancy- Thanks so much for your kind words 🙂
Hope you are enjoying Wheat Belly- It was quite an eye-opening read!
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.
Hi Kerry! Absolutely- I always have non-dairy and dairy milks on hand and use both for every recipe! 🙂
My daughter is Allergic to Bananas. What you can use instead?
Hi Sherri! You can use pumpkin or mashed sweet potato, but you may need to add some sweetness to it 🙂
I amazing these now and just using nut butter as the frosting!
😀 Fantastic- Thanks so much, LaDonna!
Looks amazing! How much cream cheese For the cream cheese frosting?
Hi Carol! For a thick frosting, go for 200-250 grams. For a thinner, yet flavorful frosting, opt for 150 grams or so 🙂