Being nearly 8 months pregnant, chocolate is everything right now! I wanted to create a lightened up brownie recipe without loads of oil and saturated fat, but I still wanted them to be moist and chocolatey.
I’ve used lots of substitutes for oil in my baking, especially applesauce, prunes, and dates, and for this recipe, while I still included a little oil, most of the moist texture comes from unsweetened applesauce.
- 2 large eggs, lightly beaten
- 1 teaspoon of pure vanilla extract
- 1/2 cup of unsweetened apple sauce
- 1 tablespoon of oil (coconut, vegetable or grapeseed)
- 1 cup of sugar
- 1/2 cup of unsweetened cocoa powder
- 1/2 cup of flour (use almond meal or oat flour for a gluten-free version)
- 1/4 teaspoon of baking powder
- 1/8 teaspoon of salt
- 1/4 cup of chocolate chips (I like using mini chips because they give you more chocolate coverage for the same amount)
Preheat oven to 350 degrees.
Spray a 9×9 inch baking dish with nonstick spray (I use coconut oil spray for baking)
In a mixing bowl, whisk eggs with vanilla, applesauce, oil, and sugar. Add cocoa powder, flour, baking powder and salt and combine well.
Pour mixture into the baking dish and sprinkle with chocolate chips.
Bake for 18-20 minutes, until center is just about firm to the touch, do not overcook. Allow to cool for at least 1 hour before carefully cutting into 12 squares with a sharp knife.
Nutrition Information | Makes 12 brownies
145 calories, 4g fat, 25g carbs, 1.3g fiber, 2.3g protein
4 Weight Watchers PointsPlus per serving