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Fudgy, Guilt-Free Brownies–Video

By 29 Comments

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This recipe is actually an update of one of my first recipes posted on this blog.

Fudgy, Guilt-Free Brownies

Though I love my Black Bean Brownies, these are special in that they have far less added oil, and, subsequently, calories.

While the black bean version is fudgy and dense, these delicious treats are fudgy and soft. Not cake-like in any way, but rather they have a richness that belies their low fat content. They literally melt in your mouth!

Please enjoy the following video tutorial for them!

 

 

Dark chocolate brownies sitting on a table with a chocolate-covered knife.
Print Recipe
5 from 3 votes

Fudgy, Guilt-Free Brownies

Fudgy brownies made with oat flour and a secret ingredient!
Prep Time10 mins
Cook Time23 mins
Total Time33 mins
Course: Dessert
Servings: 9 brownies
Calories: 135kcal
Author: Lauren Goslin

Ingredients

  • 1/2 c . oat flour
  • 5 T . cocoa powder
  • 1 T . carob powder (or another tablespoon of cocoa powder)
  • 1/4 c . coconut sugar (or another natural granulated sugar)
  • 1/2 t . sea salt
  • 1/2 t . baking soda
  • 1 T . chia seeds , ground into flour
  • 1/2 c . prune puree
  • 2 T . honey or maple syrup
  • 1 t . vanilla
  • 1 T . oil (grapeseed or coconut both work well)
  • 2 T . water or dairy-free milk
  • 1/4 c . 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, prunes, oil, and milk or 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

Fat: 4.4  Carbs: 23.7 g  Sugar: 15.7 g  Protein: 2.2 g; Nutrition facts are based on using carob, coconut sugar, honey, grapeseed oil, and water. WW points (new system): 4

Nutrition

Calories: 135kcal

 

Comments

  3. 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!

    Reply

  6. 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

    Reply

  9. 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… 🙂

    Reply

  11. 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

    Reply

  12. 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.

    Reply

    • 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! 🙂

      Reply

  14. 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

    Reply

    • 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!! 🙂

      Reply

  16. 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!!

    Reply

    • Lauren says

      Hi Debbie,

      Bananas would probably work fine! I’m so happy you enjoyed the pizza, and thank you for your comment! 🙂

      Reply

  17. 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….

    Reply

    • 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).

      Reply

  18. 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.

    Reply

    • Lauren says

      Aw, thanks so much Mike! I think almond flour would work great here, I should actually add that to the recipe. 🙂

      Reply

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