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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!
Table of Contents
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 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.
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.
Is there really no sweetener in the base of the brownie?
You rely on the frosting for sweetness, feel free to add some liquid stevia if you like.
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 !!
This sounds absolutely fabulous- YUM!
Can I sub in peanut butter for almond butter? I love the neutral taste of almond butter but it is on the pricey side.
You sure can, just be wary that the flavor is very evident 🙂
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
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?
Hi Tiffany! I’ve started using Julian’s protein powder 🙂
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 🙂
Katherine,
Greenthickies
Hi: These look awesome. Would you happen to have the carb count for these, with the frosting, for diabetics on the Keto plan?
Hi Lynn! feel free to calculate it using an online calculator like myfitnesspal for full macronutrient breakdown. ? Enjoy!
Finally a vegan brownie that I can do it and taste good. Thank you.
Enjoy! 🙂
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❣
Absolutely 🙂
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 🙂
You are so welcome, Youmna!
In am french, what is T
Hi, it stands for ‘tablespoon’ so 15 mls 🙂