These double-chocolate super fudgy brownies are made with no oil, no butter, and no flour! But the great news is – no weird veggies or beans either. These brownies are incredibly tasty – you won’t even miss all the butter and oil!
Yes, I am posting this recipe because I couldn’t wait any longer.
I had a teaser for this post on Instagram last week and didn’t plan to post it for another week and a half. But I just couldn’t wait any longer to share it!
Tomorrow is the start of Brunchweek where I will be teaming up with some great bloggers and awesome companies to bring you a chance to win one of TWENTY different prizes. We have a whole weeks worth of awesome Brunch-type recipes and so I already have all of my recipes ready to go for next week. And healthy brownies, as awesome as these are, didn’t really fit into a brunch category. In my mind that is.
Although, truth be told, these guys are healthy enough to eat for breakfast or brunch…
So yes. I bet you are wondering what exactly are in these brownies?
Let me just start by saying again – no vegetables. And NO black beans!
Have you all tried black bean brownies? I have a few times actually. And while they are pretty stinkin’ good, it’s still a little hard for me to get on board with. I mean beans in dessert? It’s just a little weird still… for me that is.
So I’ve been trying to create brownies that are healthy, don’t taste like cardboard, and don’t have weird vegetables in them. It has not been the easiest task and there have definitely been many fails along the way.
But perseverance is an amazing thing. Or brownies are the amazing thing. Yes. Brownies…
These are super simple and so chocolate-y good. The secret ingredient that makes them creamy and irresistibly rich? That would be peanut butter and applesauce. Which neither have a very promenient taste in these brownies. My husband couldn’t pick out either ingredient.
Also, one note, if you are new to healthier desserts and want more sugar feel free to increase the amount of brown sugar to up to 1 tablespoon. If you are fine without the extra sugar, use only two. I like the brownies with two tablespoons, but if I were making these again just for my husband – they would get three tablespoons 🙂
One last thing – these call for oat flour. That is just regular oats that have been ground up until they reach a flour consistency. Make sure to measure the oat flour AFTER grinding the oats and not before.
Since these are healthy – no guarantees you won’t rationalize your way into eating the whole batch…
Or is that just how my mind works?
- 1/2 cup creamy peanut butter*
- 2 tablespoons honey
- 2-3 tablespoons brown sugar, lightly packed
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened applesauce
- 1 large egg
- 1/4 cup + 1 tablespoon oat flour (oats that have been ground)
- 1/4 cup cocoa powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup + 1/4 cup dark chocolate chips, separated (can sub milk chocolate chips)
- Preheat the oven to 350 degrees F.
- Line an 8 x 8 baking pan with parchment paper. (Do not use a different size pan and don't forget to line it or these brownies won't come out)
- Grind your oats and measure the 1/4 cup AFTER grinding the oats.
- In a large bowl, beat together (using hand mixers) the peanut butter, honey, brown sugar, and vanilla.
- Beat in the applesauce until combined and then beat in the egg until just combined.
- In a separate bowl, combine the oat flour, cocoa powder, baking soda, baking powder, and salt. Stir together.
- Using a wooden spoon, combine the wet and dry ingredients until just combined. Do not over-stir or the brownies will be more dense and tough.
- Fold in 1/2 cup of the chocolate chips. Transfer the mixture into the lined 8 x 8 baking pan.
- Sprinkle the remaining 1/4 cup chocolate chips over the mixture.
- Bake for 20-22 minutes or until lightly puffy. I like to slightly under-bake the brownies because they will be softer, more chewy, and overall I like the taste better.
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