Feb 21, 2013
Healthy Fudgy Cocoa Brownies
Just like most foodies, I am totally obsessed with the Food Network channel. Even though the chefs don’t necessarily make any of the food I’m “into” — aka, nutritious food… they throw around three sticks of butter like it’s no big deal! — I just love each of their personalities and I love watching them cook and talk on camera. [Side note: How do they do that?! If I engage in a conversation while I’m baking I forget what step I’m on and what ingredients I have already put into the mixing bowl. So, I guess I watch the chefs because I am also jealous of their multitasking abilities 😉 ]
The food each chef makes is inspiration for me to healthify. Like Ina Garten’s brownies!
A few years ago, I watched an episode of Barefoot Contessa where Ina was making brownies. She said that “anybody who tries to make brownies without butter should be arrested.”
Well, I think the opposite (sorry, Ina!)
You will get the same fudgy results, same chocolate flavor, and same “oh-my-gosh-this-must-be-going-straight-to-my-hips” reaction from both Ina’s butter-filled brownies and this healthified brownie. And the good thing about these brownies is that they aren’t heading anywhere near your hips.
Why? Because these dense, fudgy and chewy cocoa brownies are only 150 calories! It’s hard to believe they are free of white sugar, refined flour, eggs and butter. This recipe is so good that I’ve made it three times in the last two weeks, you need to try it
Healthy Fudgy Cocoa Brownies
- Preheat the oven to 350 degrees Fahrenheit and line an 8" brownie pan with parchment paper both ways.
- In a small bowl, whisk together the egg replacer, water and stevia.
- In a large bowl, whisk together the oat flour, cocoa powder, instant coffee, salt and baking powder.
- In a medium-sized pot, add the applesauce and shortening and place over medium heat. Stir occasionally until shortening melts.
- Turn off the heat and stir in the egg replacer. Stir in the erythritol and vanilla.
- Slowly stir the dry ingredients into the pot. Stir well.
- Scoop batter into the prepared pan, spread to the edges and flatten the surface. Bake for ~42 minutes, or until the surface is firm when tapped. Let cool in the pan for ~10 minutes, then transfer to a wire cooling rack. Tightly wrap the brownies when just slightly warm and let it sit at room temp overnight (otherwise THEY WILL dry out).
- Slice and serve the next day.
**You can reduce the amount of erythritol to 3/4 cup or 1 cup, and increase the stevia by 1/4 tsp or 1/2 tsp, but DO NOT increase the amount of erythritol, otherwise the brownies will end up dry (trust me, I tried that!)
These brownies are particularly fudgy when you pop them in the microwave for 15 seconds... they taste freshly baked!
This recipe is: sugar free, high fiber, gluten free, vegan!
Recipe adapted from: My Kitchen Addiction
TIme for a nutrition label showdown, yes?
The original recipe
‘s nutrition label is on the left
(does not include the chocolate chips), and my recipe’s nutrition label is on the right
Nothing better than that, huh? Can you believe the difference? The DWB version has:
- 250 less calories
- 10g less fat
- NO added sugar
- 5g fiber
- ZERO cholesterol
And you know what that means?
You can have more servings for less calories! Bring on brownie number four two … 😉
These are some brownies that you can sink your teeth into. Fudgy, moist, chocolatey, rich — who needs the butter, sugar and eggs?!