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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.
So idk how to delete my previous comment but I found my issue, baking time. Now originally I baked said brownies for 20 minutes and used the fork method to determine yeah they are basically down. In this case not true at all lol, one brownie in the micro for a minute, and hey omg this is amazing.
The next time I make this I will have to find a better way to determine that the brownies are done, the fork test was not a good gauge this time around. If anyone has a better way to determine that the brownies are done I would greatly appreciate any tips.
Rachelle hit the nail on the head, it turned originally like mousse. I wonder if that is from the pumpkin?
I make these healthy brownies once a week!
Hi there, I’ve saved your recipes for a year and finally want to try this one. Can I use powdered peanut butter equivalent to the amount of almond butter? Or any suggestions for good replacement? Thank you
I used a combination of pumpkin, banana and applesauce. I tasted the batter and ended up adding more sweetener but I don’t think I’ll get my boys to eat them yet. I’m wondering if I use less cocoa powder next time if that will help. If you like dark chocolate, it is perfect. My boys aren’t BIG dark chocolate guys.
I didn’t know this! I must try it. 🙂
How can it set without eggs????
Because it can? Eggs aren’t required for food to set.
Can I freeze them with the protein frosting ?
I don’t recommend it, but if you let it thaw out after, it should be okay
can i use coconut sugar for the granulated sweetener? that’s all that i have right now
Yes!
HI there, I have a question about the coconut frosting, is just cooking the milk and chocolate chips on low heat really going to make a thick, creamy frosting? I am not sure about that process … thanks!
Hi! sure thing, heat the milk (full fat) and then add the chocolate chips and let the warm milk melt them. Allow to cool slightly and then frost.
What is the mass amount for banana, sweet potato or pumpkin? Recipe says 2 cups but I saw that someone commented that each have a different mass weight. They look amazing! Can’t wait to try this recipe.
I base it on 2 cups 🙂
I noticed calories for these brownies are 86 calories. Is that with or without frosting?
Without frosting 🙂
These turned out like a mousse. I used the 2 cups pumpkin 1 cup peanut butter and 1/2 of cocoa powder. I baked for 35 mins and stopped at that point. What did I do wrong.
Perhaps you didn’t bake it long enough or allow it to cool completely.
Hello,
I just wanted to know for the brownies, if there is any sugar we have to add. I am hesitant to make these as they may lack any sweetness..thanks
The frosting has sweetness but add some sugar or sugar sub to the batter if you want sweeter brownies.
Hi, thank you for the recipe. I made these last night, it was an instant hit. Even though I did alter it a bit (melted dark chocolate chips to add to the batter and added about a table spoon of peanut butter with the almond butter to equal one cup) the brownies will be a definite addition to our monthly desserts. I look forward to making the flourless banana bread.
YES!!! I love the flourless banana bread, so glad you enjoyed this! 🙂