Healthy White Chocolate Brownies
Brownies are great and all, you can never have too many brownies. Or chocolate. Or dessert of any kind, really. BUT, what about the white chocolate lovers? What about that creamy, milky, silky WHITE chocolate?? That’s where these Healthy White Chocolate Brownies come in. They’re pure and white, fudgy and delicious, and sweet and chocolatey… just without the cocoa powder or melted milk/dark chocolate.
These Healthy White Chocolate Brownies are da bomb. No one would ever know they’re sugar free, gluten free, dairy free, and vegan!
Seriously.
After finally perfecting a healthy brownie recipe, I thought I would make a little spin-off dessert recipe and make a delicious white chocolate version. And guess what? It is freaking ahhhmazing.
I love it. Clearly.
I used gluten free sorghum flour instead of cocoa powder, I used cacao butter instead of butter and melted chocolate, and I added some more vanilla extract for a more intense flavor.
The result? Absolutely mouth-watering brownies (blondies?) that are firm when you hold them but soft and fudgy once you bite into them. You can taste that rich cacao butter too. It really tastes like there is some white chocolate hiding somewhere inside the blondies!
This recipe is THE solution to your dessert craving.
Too much dessert? IMPOSSIBLE.
Healthy White Chocolate Brownies
Ingredients
- 120g (1 cup) Oat Flour
- 85g (½ cup + 2 tbs) Sweet White Sorghum Flour
- ½ tsp Double Acting Baking Powder
- ¼ tsp Xanthan Gum
- 154g (½ cup + 2 tbs) Unsweetened Applesauce
- 144g (¾ cup) Granulated Erythritol
- 112g (½ cup) Raw Cacao Butter (melted)
- ⅓ cup Unsweetened Vanilla Almond Milk (warm)
- 1 tbs Vanilla Extract
- 1 tsp Liquid Stevia Extract
- 1 tsp Natural Butter Flavor
- ½ tsp Salt
- ½ cup White Chocolate Chips (chopped; optional)
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line an 8x8" brownie pan with parchment paper both ways.
- In a small bowl, whisk together the oat flour, sorghum flour, baking powder and xanthan gum.
- In a large bowl, whisk together the applesauce, erythritol, melted cacao butter, warm almond milk, vanilla extract, stevia extract, butter flavor and salt.
- Dump the dry ingredients over the wet ingredients and whisk well. Mixture should be smooth pourable. Mix in the optional white chocolate chips, if using.
- Pour the mixture into the prepared pan and tap the pan on the counter a few times to level it out.
- Bake for 40 minutes, or until the center of the brownies spring back when tapped. Let cool, then wrap with plastic wrap overnight to set. The next day, bring the brownies out to room temp for about an hour, then slice and serve! Store tightly wrapped with plastic wrap at room temperature for up to 2 days. You may refrigerate or freeze them in sandwich bags, but they will harden when cold. To soften them quickly, just pop them in the microwave for ~10 seconds!
Recipe Notes
Prescription Directions:
Eat 1 brownie every morning (2 if needed), as directed by food blogger, Miss Jessica. 😉
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With love and good eats,
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– Jess
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Indulge − no strings attached!
I love white chocolate. I have been searching for ones without butter! Thank you so much for sharing. I must try soon!
I never heard of butter extract before! I’m learning about all sorts of new products through reading your blog 🙂 I love the photos; they are quite lovely.
THIS LOOKS SOOOOOO SCRUMPTIOUS! I know this is kind of random, but you must really love raspberries! I just realized they are in many of your photos, lol!
P.S. l love the new website design!
Yes, I love raspberries 🙂 They always add a burst of color and a feeling of healthfulness and nutrition to pictures!
Ah the pictures of the white chocolate dripping down the brownies, so amazing!
I finally made this and wow they are delicious! I used brown rice flour in place of the sorghum and it worked out fine. You weren’t lying about these getting hard (I guess it’s the cocoa butter?), but 30 seconds in the microwave and they come out perfect! I think I’ll going to make another batch soon. 🙂
Yeah, I blame the cocoa butter 🙂 But other than that I’m glad the different flour worked and I’m glad you liked the recipe!
I can’t have chocolate and LOVE white chocolate. I am so making these this weekend! Thanks for sharing!
I made these today (as soon as my cocoa butter arrived in the mail haha) and my goodness are they ever fabulous.
Minor changes:
3T cocoa butter and added an extra bit of applesauce
188g/1c erythritol + 3/4t stevia extract
As I don’t have chocolate extract, I used SweetLeaf’s chocolate stevia
As I don’t have ener-g, I used 20g white chia seeds + 90g unsweetened almond milk. The little bit of crunch from the chia seeds somehow works perfectly in these 🙂
Rosalie- YAY! I’m so glad you liked the “brownies” … the chocolate stevia was a great idea and so was the chia “egg,” I seriously need to try that now 🙂
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Hey, I don’t have Ener-g egg replacer, can I just use three normal eggs?
I haven’t tried it but I think it would work out just fine! Hope you like the brownies 🙂
-Jess
Is there another flour that can be used instead? Sorghum is to high on the GI. Any thoughts?
Thanks
I haven’t tried replacing the sorghum flour here but I suppose you can try more oat flour instead? No gluten-free flour is easily interchangeable, but I think it’s worth a try! The brownies aren’t incredibly high glycemic due to the healthy fats, complex carbs, fiber and protein, though! 😀
-Jess
I always thought white chocolate was DISGUSTING. Too sweet, too artificially tasting. YECK! But when I discovered Greek yogurt white chocolate chips, I was able to rethink a bit and started warming up to the whole white chocolate schabang. This recipe looks really good though. It probably will convert me!
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