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    Home » Recipes » Healthy Desserts

    Healthy Fudgy Brownies (With a Secret Ingredient!)

    Published: Apr 22, 2021 · Modified: Nov 6, 2022 by Lauren · This post may contain affiliate links · 31 Comments

    Jump to Recipe  ↓

    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!

    Healthy fudgy brownies recipe

    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!

    Low-fat brownies made with oat flour

    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 brownies made with prunes in place of fat
    Print Recipe
    4.23 from 9 votes

    Healthy Fudgy Brownies

    These healthy and fudgy brownies are made with a secret ingredient that helps to lower fat and increase the fudginess!
    Prep Time10 mins
    Cook Time23 mins
    0 mins
    Total Time33 mins
    Course: Dessert
    Cuisine: American
    Keyword: Gluten-Free, Healthy, Low-fat
    Servings: 9 brownies
    Calories: 130kcal
    Author: Lauren Goslin

    Ingredients

    • ½ cup oat flour
    • 5 Tbsp cocoa powder
    • 1 Tbsp carob powder (or another tablespoon of cocoa powder)
    • ¼ cup coconut sugar (or another natural granulated sugar)
    • ½ tsp sea salt
    • ½ tsp baking soda
    • 1 Tbsp chia seeds ground into flour
    • ½ 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
    • ¼ 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 facts based on using six tablespoons of cocoa powder and grapeseed oil.
    WW Points: 6

    Nutrition

    Sugar: 14.1g | Fiber: 3.1g | Calories: 130kcal | Fat: 4.3g | Protein: 2.2g | Carbohydrates: 23.4g

    Healthy brownies made with prunes in place of fat

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    Filed Under: Healthy Desserts

    Reader Interactions

    Comments

    1. steph

      April 22, 2021 at 11:17 am

      could purred dates be an alternative to prunes?

      Reply
      • Lauren

        April 22, 2021 at 1:23 pm

        I haven't tried that...my guess is yes, but you'd have to add more water for the lack of liquid.

        Reply
    2. Karly

      September 25, 2017 at 6:54 pm

      These are truly unreal. Delicious AND guilt free? Almost to good to be true. Must. Try.

      Reply
    3. Kim

      May 25, 2017 at 2:57 pm

      I used applesauce in place of the prunes and it was still good, fyi. 🙂

      Reply
    4. Shelby Stepp

      August 07, 2015 at 1:01 pm

      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
      • Lauren

        August 07, 2015 at 5:40 pm

        That's awesome Shelby! They're a favorite of mine as well. 🙂

        Reply
    5. Nick

      November 24, 2014 at 12:22 pm

      Another delicious recipe I found.

      http://01688etg47xalw23u5ln191s7s.hop.clickbank.net/

      Reply
    6. Sarla

      November 10, 2014 at 2:10 pm

      Thanks Lauren.

      Reply
    7. Sarla

      October 30, 2014 at 11:30 am

      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
      • Lauren

        October 30, 2014 at 5:24 pm

        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! 🙂

        Reply
    8. Bianca Hensman

      September 01, 2014 at 4:15 am

      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 🙂

      Reply
      • Lauren

        September 01, 2014 at 8:13 am

        Hi Bianca,

        I use two baby food jars that are each four ounces, so eight ounces. 🙂

        Reply
    9. Mandi Huffaker

      August 31, 2014 at 7:22 pm

      Could you sub flax instead of chia?

      Reply
      • Mandi Huffaker

        August 31, 2014 at 7:23 pm

        Whoops just saw the reply lol!!!

        Reply
    10. Maria

      June 29, 2014 at 11:42 pm

      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
      • Lauren

        June 30, 2014 at 7:30 am

        Hi Maria,

        Flax seeds should work fine! Just be sure to grind them into a meal. 🙂

        Reply
        • Maria

          June 30, 2014 at 7:36 am

          Many thanks, Lauren, I will surely do so! Greetings from Poland, where flax seeds are freakishly cheap! 🙂

          Reply
    11. Kristina

      June 28, 2014 at 6:15 pm

      This brownie recipe looks amazing!! I have been loving baking with oat flour recently!--definitely trying these soon. 🙂

      Reply
    12. Donna

      June 23, 2014 at 9:38 am

      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
    13. Donna

      June 23, 2014 at 6:12 am

      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

        June 23, 2014 at 8:12 am

        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. Melissa @ Nourish By Melissa

      June 18, 2014 at 10:30 am

      I never have prunes in my house but a friend just gave us some by chance! Perfect timing! Definitely trying this 🙂

      Reply
    15. Debbie

      June 18, 2014 at 10:13 am

      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

        June 18, 2014 at 2:09 pm

        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. Isadora @ She Likes Food

      June 16, 2014 at 3:13 pm

      These looks so delicious and so choclately!! I wish I had one right now! Also, I love your videos 🙂

      Reply
    17. Debbie

      June 16, 2014 at 11:46 am

      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

        June 16, 2014 at 2:20 pm

        Hi Debbie,

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

        Reply
    18. Donna

      June 16, 2014 at 6:43 am

      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

        June 16, 2014 at 7:37 am

        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
    19. Mike@TheIronYou

      June 16, 2014 at 6:27 am

      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

        June 16, 2014 at 7:37 am

        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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    Hi there, I'm Lauren Goslin, and I've been a food blogger for over ten years. My goal with this blog is to show you healthy, lower sugar recipes that my family and I enjoy.

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