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!)

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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

Prep Time: 30 minutes

Cook Time: 40 minutes

Yield: 9 brownies

Serving Size: 1 brownie

Calories per serving: 150 (vs. 400 calories in regular brownies)

Fat per serving: 7g (vs. 17g in regular brownies)

Healthy Fudgy Cocoa Brownies



  1. Preheat the oven to 350 degrees Fahrenheit and line an 8" brownie pan with parchment paper both ways.
  2. In a small bowl, whisk together the egg replacer, water and stevia.
  3. In a large bowl, whisk together the oat flour, cocoa powder, instant coffee, salt and baking powder.
  4. In a medium-sized pot, add the applesauce and shortening and place over medium heat. Stir occasionally until shortening melts.
  5. Turn off the heat and stir in the egg replacer. Stir in the erythritol and vanilla.
  6. Slowly stir the dry ingredients into the pot. Stir well.
  7. 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).
  8. 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?!
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Labels: Applesauce, Bars-Blondies-and-Brownies, Chocolate, Coffee, Eggless, Erythritol, Gluten-Free, High-Fiber, Nutrition-Label, Oat-Flour, Sugar-Free, Vegan

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Comments (19)

  1. A Fine Balance: February 21, 2013

    I just love the idea of “healthy brownies” without the slabs of butter like you said you see those chefs use on cooking shows. these look so yum!

  2. Miche: February 21, 2013

    Mmm, these look delicious! Once I have collected all of these sweeteners I am definitely giving these a try :)

  3. Kammie @ Sensual Appeal: February 21, 2013

    These brownies look beautiful. I’m wondering if there’s anything I could use instead of the margarine?

  4. Liza McGowen: February 22, 2013

    These look amazing! I love when you do vegan treats, I always want to make them ASAP.

  5. April: February 22, 2013

    Hi! These looks so delicious, I’m drooling! I have two quick questions: 1) Can I use normal coconut shortening or does the butter flavor make a huge difference? 2) No one in my family (including me) can eat coffee; can I omit this? Thank you! :)

  6. Denise & Laura: February 22, 2013

    These look so yummy!!! I want to make these now!

  7. dessertswithbenefits: February 22, 2013

    You can use the coconut shortening, I just used the butter flavored one because it tastes more authentic/unhealthy :)
    And you can definitely omit the coffee, it’s just there to enhance the chocolate flavor. If you want, you can add another teaspoon of vanilla extract, since vanilla does the same thing. Enjoy!

  8. Zoey: February 26, 2013

    These look awesome! Do you think it would work if I used a flax or chia egg instead of the Ener-G replacer?


  9. dessertswithbenefits: February 26, 2013

    Hi Zoey! I haven’t tried the flax egg or chia egg in this recipe yet, but I’m hopeful that they will work. Good luck, I hope you like the brownies :)

  10. Rachel: March 8, 2013

    I made these and they were amazing! I ate them with vanilla fro-yo. :) I think I like your black bean brownies better, but these are still delicious!

  11. dessertswithbenefits: March 8, 2013

    I’m so glad you liked the recipe(s)… it’s so strange hearing someone prefer black bean brownies over the regular kind! Vanilla fro yo sounds great, I need to try that soon :)

  12. Nicci: March 8, 2013

    The sweetener came in today, so I decided to give this a try. However, I couldnt find the shortening you used so I substitute it with Smart Balance light buttery spread. I also used regular eggs. The result taste great but somehow the texture isnt good like yours. The brownie is also a little bit dry and hard on the edge.
    I dont know if it because I used different ingredients or my maybe I mix too hard or I baked it too long :(
    Anyway I like your recipe, I’ll give it another try.

  13. dessertswithbenefits: March 15, 2013

    Oh no! I’m sorry your brownies didn’t turn out too well, it could either be the eggs or overbaking. I know my response is a little late, but if you run into this problem again in the future, microwaving a brownie for about 15 seconds should help it soften, and to add some moisture you can try the “bread trick.” As a last resort, you can crumble each brownie and top oatmeal with it, or even add it to smoothies to make a brownie milkshake (I’ve done this before, it’s delicious!)

  14. I LOVE LOVE LOVE that you put the nutrition with your recipes, at least some of them. It’d be great if you could put them with the printed version and on all the recipes. ;)

  15. Justin: August 22, 2013

    It’s a great recipe but most of the healthier option ingredients, Erythritol etc… are all very expensive to buy and you can’t get most of them in the UK… I was so annoyed when I found out…

  16. Kathy: January 6, 2014

    To make these gluten free, can not use instant coffee. What would be a good substitute for that? I do understand that coffee enhances the chocolate flavor. I can drink maxwell house, brewed. Would appreciate any suggestions, thank you.

  17. dessertswithbenefits: January 6, 2014

    To replace the instant coffee, mix the egg replacer powder with 6 tbs of prepared coffee (that has been cooled to room temperature) instead of water. Hope you like the brownies!

  18. Michelle: September 19, 2014

    So i’ve a strange question but i think its pretty valid! What exactly is “non-hydrogenated vegetable shortening” that you call for alot in your recipes?
    We dont have “shortenting” in ireland, and the closest thing i can ever find to what it seems to be (i’ve googled the ingredients etc) is a vegetable spread/alternative to dairy spread.
    We stock this http://www.kerrylowlow.com/Brands/Brand.aspx?BrandId=2 in our house, (i know this isnt shortening – its low fat buttery spread), but would you still consider it to be a good option? Its got no trans fats or hydrogenated oils, and it bakes up decently when i have to use it for some recipe.

    Are there any alternatives to shortening, if i cant get it here? (my aunt bought me a few baking books last month and they’re all calling for shortening which i cant get!!!)

    Sorry for the random question, it was just bugging me!!

  19. dessertswithbenefits: September 21, 2014

    Spectrum Organics Non-Hydrogenated Vegetable Shortening is a solid fat (kind of like butter and margarine) that is made up of all-natural, organic vegetable oils. I would not recommend typical shortening or margarine because they’re made up of hydrogenated oils/trans fats, which are extremely unhealthy and dangerous! It’s good that Ireland doesn’t have it then ;)
    If you want to substitute the Non-Hydrogenated Vegetable Shortening, you can use organic butter or coconut oil. Both should work! In this recipe though, you can use a liquid oil too, preferably one that’s neutral in flavor, like grapeseed oil or non-gmo canola oil.
    I hope this helps! :)

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