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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.
Yum- I used a mashed banana in place of the applesauce and PB instead of almond butter and these were super yummy. I left off the frosting- no need for it IMO. The kids loved these too. Recipe saved- thanks!
SO GOOD. You literally can’t even taste the almond butter or applesauce they taste just like less healthy brownies, BEAUTIFUL. New fave brownie recipe!!!
Obsessed with these! I’ve made them twice this week because we keep devouring them so quickly lol. What’s the key to getting the crisp, cracked top? I try really hard not to overmix the batter but still can’t get that typical brownie top… thoughts?
Just made them in a 9×9 pan… only realized that I needed a smaller one once it was too late lol. Doesn’t matter – they’re bomb!!!
Hello! I was wondering if I could substitute applesauce with anything else because I don’t have applesauce available in my area.
Yes- Mashed banana or pumpkin puree.
I love a recipe that comes together in a couple minutes AND has hidden veggies. Since it has low sugar, I cut it into 9 pieces instead of 12 for more veggies . 😉
Can i sub carrot for pumpkin?
No idea haven’t tried
I made these and they are super fudgy and get those crackly tops
I’m curious…the description says 3 ingredient and sugar free but the recipe calls for sugar in both the brownies and the frosting. Am I missing something?
No it does not, it uses a granulated sugar free sweetener.
I don’t see a value for sodium. Do you have any idea how much this recipe would contain? I have high blood pressure and have to be careful with salt intake. Thanks!
I made these delicious brownies a couple of weeks ago. I am allergic to chocolate and peanuts, so I was glad this called for Almond Butter. I always substitute Carob Powder for the Cocoa Powder in recipes. For me, it is a great substitute. I used the canned pumpkin puree since I had that on hand. I also made the coconut chocolate frosting, substituting carob chips for the chocolate chips. I have had to keep the brownies in the freezer and thaw slightly before eating, but they are delicious! When I kept them in the refrigerator, they never firmed up enough, and the icing was just plain gooey! But putting them in the freezer made all the difference.
We don’t get pumpkins or canned pumpkin purée here in Colombia, so I had to make some squash purée myself by baking the squash and processing it. I imagined pumpkin purée would be a little sweeter than squash, so I added an extra tablespoon of brown sugar. I also replaced the almond butter with peanut because it’s also easier to come by here. I only topped the brownies with some raspberries, they were plenty fudgy by themselves without any frosting and not overtly sweet, which is appreciated. I’m always looking for healthier options to indulge with my family, so these are great. Thank you!
Awsome! I did half steamed sweet potato half bananas and frosting went with strawberry protein and other slimming sweet non calorie too disquieting to eat bits not in the recipe and still kicks ass. Will be doing these like every week for sure 🙏love love love them
Amazing! It tastes so good
Best healthy brownies ever.