Healthy Fudgy Brownies (With a Secret Ingredient!) – These delicious brownies are made healthier with a secret addition that lowers the fat and adds a serious fudge factor!
Well, hello! It’s been a hot eon since I’ve shown myself.
I’m still working on my health, which leaves less time for my poor, neglected blog, but it’s quality, not quantity, right?
Today’s recipe is actually update of one of the first recipes ever posted on this blog.
Serving Sizes
One of my biggest gripes when making a brownie recipe is an unrealistic serving size.
Who eats 1/16 of an 8 x 8 pan of brownies??! I probably eat a third of the pan when I make a batch of brownies, so carbs, fat, and calories become a bit more important!
This recipe is special in that they have far less added oil, and, subsequently, calories, thanks in large part to a secret addition!
These delicious treats are fudgy and soft, not cake-like in any way. They have a richness that belies their low fat content, and literally melt in your mouth!
What makes these so darn fudgy??…
Prunes!
Baby food prune puree, to be exact.
I know it’s a random ingredient, but I find them at a regular grocery store (in the baby food aisle), and Amazon also sells baby food prunes!
Please enjoy the following video tutorial showing you just how to make them!
Looking for a LOWER SUGAR brownie? Try some of these recipes!
Chewy Coconut Brownies
Low Sugar Zucchini Brownies
Fudgy Pumpkin Seed Flour Brownies
Healthy Fudgy Brownies
Ingredients
- 1/2 cup oat flour
- 5 Tbsp cocoa powder
- 1 Tbsp carob powder (or another tablespoon of cocoa powder)
- 1/4 cup coconut sugar (or another natural granulated sugar)
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1 Tbsp chia seeds ground into flour
- 1/2 cup prune puree (I use a baby food jar)
- 2 Tbsp maple syrup
- 1 tsp vanilla
- 1 Tbsp oil (grapeseed or coconut both work well)
- 2 Tbsp water
- 1/4 cup chopped dark chocolate
Instructions
- Preheat the oven to 350 degrees.
- Whisk the dry ingredients (oat flour, cocoa, carob (if using), salt, baking soda, ground chia seeds, and sugar).
- Mix the wet ingredients in a separate bowl (liquid sweetener, vanilla, prune puree, oil, and water).
- Stir all of the ingredients together until thoroughly combined and there are no lumps. Stir in the chopped chocolate last (or sprinkle it atop the batter once you've poured it into the dish).
- Oil an 8 x 8 baking dish, and pour the batter into the dish.
- Bake the brownies for 20-23 minutes (they should feel fairly firm if you press lightly on the top of them).
- Allow them to cool (they will firm up more during this time as well).
Notes
Nutrition
steph says
could purred dates be an alternative to prunes?
Lauren says
I haven’t tried that…my guess is yes, but you’d have to add more water for the lack of liquid.
Karly says
These are truly unreal. Delicious AND guilt free? Almost to good to be true. Must. Try.
Kim says
I used applesauce in place of the prunes and it was still good, fyi. 🙂
Shelby Stepp says
I made these last night and OMG they are delicious! So yummy and healthy!
Thank you for posting this recipe, I will definitely continue to make these when I want a chocolatey treat!
Lauren says
That’s awesome Shelby! They’re a favorite of mine as well. 🙂
Nick says
Another delicious recipe I found.
http://01688etg47xalw23u5ln191s7s.hop.clickbank.net/
Sarla says
Thanks Lauren.
Sarla says
Hello Lauren, love your blog and will try the recipes.
Both myself and my son have gluten/sugar/dairy issues and we both are vegetarians so also need eggless recipes.
I would like to know what the nutritional yeast is? We both are allergic to yeast as well and we cannot eat cheese. Can you please give me more details as I would like to use that product if we can tolerate it and if it tastes like cheese? Thanks
Sarla
Lauren says
Hi Sarla!
Here is a great link for more info on the yeast: http://blog.fatfreevegan.com/2011/10/what-the-heck-is-nutritional-yeast.html
Hope that helps! 🙂
Bianca Hensman says
Hi there,
These look great!
Any ideas on how much the prune purée weighs? I’m hoping to purée my own prunes, but if I had a ballpark idea of weight this might help 🙂
Lauren says
Hi Bianca,
I use two baby food jars that are each four ounces, so eight ounces. 🙂
Mandi Huffaker says
Could you sub flax instead of chia?
Mandi Huffaker says
Whoops just saw the reply lol!!!
Maria says
Hi Laureen, thanks for a great recipe! Do you think it’s ok to use flax seeds instead of chia seeds? I could start baking right away… 🙂
Lauren says
Hi Maria,
Flax seeds should work fine! Just be sure to grind them into a meal. 🙂
Maria says
Many thanks, Lauren, I will surely do so! Greetings from Poland, where flax seeds are freakishly cheap! 🙂
Kristina says
This brownie recipe looks amazing!! I have been loving baking with oat flour recently!–definitely trying these soon. 🙂
Donna says
thank you Lauren…. thanks so much. I am laughing now…because i just this moment made them again and this time i only put in one small jar of prunes. hmmmmm maybe i am not suppose to be making these! 🙂 I also used one egg similar to one of the above posts, maybe that will make the lesser amt of prune puree be ok. we soon shall see. I am determined!!!! oxox
Donna says
Hi, well i finally tried these and somehow i double the oats and of course they came out not very good. Made them late at night…wrong decision. But may i ask you have this recipe posted twice, in one of the posts you state 3/4 cup ground oats and this one above you typed 1/2 cup. Which is correct? and in the ‘directions’ you have the ‘mix dry ingredients’ twice…i found the which i think is the original and correct post but if you could pls clarify even just for me. Thx.
Lauren says
Hi Donna,
3/4 cup oats is equal to 1/2 cup oat flour, so they are both correct. Sorry about the directions, I’ve fixed them now. Somehow ‘mix dry ingredients’ was printed twice. I hope you get to try them again under better conditions! 🙂
Melissa @ Nourish By Melissa says
I never have prunes in my house but a friend just gave us some by chance! Perfect timing! Definitely trying this 🙂
Debbie says
Would like to make this recipe this afternoon. I have ground chia seeds. Do you know how much ground chia I should use…2Tbs? Thanks
Lauren says
Hi Debbie,
I don’t think the amount differs by too much, so I would use a heaping tablespoon of the ground chia. I hope you enjoy them if you try them!! 🙂
Isadora @ She Likes Food says
These looks so delicious and so choclately!! I wish I had one right now! Also, I love your videos 🙂
Debbie says
Can I use mashed bananas instead of prunes as I cannot tolerate prunes or apples? These look delicious. How long will they last in the refrigerator and can I freeze them for latter? A few weeks ago I made your quinoa thin pizza crust. It was so simple and amazing. Thank you for your healthy and yummy recipes. Love your blog!!
Lauren says
Hi Debbie,
Bananas would probably work fine! I’m so happy you enjoyed the pizza, and thank you for your comment! 🙂
Donna says
One question was just answered by Mike. Have you tried swapping the oat flr with the almond meal? and if so did it work out?
Lauren thank you again for another great recipe. my question to you is can i use ‘ground’ whole oats into a flour as opposed to buying ‘oat flour’? thanks….
Lauren says
Hi Donna,
I’ve substituted almond flour for oat flour in the past, so I assume the opposite would work! 🙂 …and yes, you can definitely grind your own oats into flour (that’s what I do).
Mike@TheIronYou says
I’ve probably said this already but you’re a natural in front of the camera Lauren. You should totally have your cooking show or something!
Loving the brownies. I would probably just swap the oat flour with almond meal (you know, the paleo thing) but other than that they’re perfect.
Lauren says
Aw, thanks so much Mike! I think almond flour would work great here, I should actually add that to the recipe. 🙂