Best Healthy One Bowl Brownies

pretty kitty

"Anytime I have a chocolate craving, my mind goes to brownies. Thick, rich, gooey brownies. Sadly, my brownie cravings could never be fully indulged by the lower calorie recipes I was using. So, I created my own! This egg-free, dairy-free, 100% vegan recipe contains applesauce and pumpkin puree instead of oil and eggs. It tastes just as decadent as the regular version!"
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Ingredients

1 h 15 m servings 192 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 192 kcal
  • 10%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 28.5g
  • 9%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 280 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
  2. Microwave chocolate and butter together in a large microwave-safe bowl in 10 second increments until chocolate is melted, about 2 minutes. Stir sugar, pumpkin, applesauce, stevia, and vanilla into chocolate mixture. Add flour, baking soda, baking powder, and salt to chocolate mixture; stir in chocolate chips. Pour batter into prepared baking dish.
  3. Bake in preheated oven until a toothpick inserted in center of dish comes out clean, about 40 minutes. Cool on a rack for 20 minutes.

Footnotes

  • Cook's Notes:
  • For Peanut Butter Brownies: Add dollop of melted peanut butter or sweetened peanut butter to batter in pan before baking; swirl.
  • For Brownie Bites: Fill lined mini-muffin cups halfway. Bake for 15 minutes. Makes over 24 brownie bites.
  • You can substitute mashed banana for the pumpkin puree.
  • You can substitute unbleached all-purpose flour for the spelt flour.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

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