Last week was a literal asskicker for me.
On top of having three, yes tha-ree sick kids, I myself got sick, AND my husband worked more than he has in months.
Not that I’m one to complain, I’m really not.
It’s just that this blog is like a journal for me in a sense that this is where I ‘let it all out’. Like a good cry. And you all get to be the shoulder. 🙂
In exchange for your comfort, however, I’ll give you good food, how’s that?
I just had a scene from The Wedding Singer float through my head where Adam Sandler gets paid in meatballs for singing lessons. Yes, so you’re Adam Sandler and I’m an oblivious old woman with meatballs….er, rather brownies…not too far off.
Brownies, brownies, brownies, that’s all I’ve been doing this weekend is making brownies, tweaking this recipe here and there trying to make it the best it can be.
Let me tell you a bit about this recipe.
It’s healthy. Like supermodel healthy. This is the lowest sugar brownie I’ve ever created, and I really like it.
Are you a fan of the dark side?…and by that, I mean dark chocolate? If that question makes you instinctively shake your head, this recipe may not be for you.
I know I’m writing that a bit lately, but I don’t want those of you with raging, untrained sweet teeth trying these recipes and exclaiming, ‘this isn’t sweet enough!’, because this ain’t your average brownie. It’s not even your average ‘healthy’ brownie, which I typically don’t even find healthy at all.
Imagine you’ve eaten milk chocolate all of your life and now you’re about to delve into an 85% bar…that’s probably what eating these would compare to for you sugar renegades.
Now that I’ve talked you out of trying these, let’s look at the positives.
Though they’re lower in sugar, they’re not free of it, and I find that (especially with the addition of some chopped dark chocolate), they’re amply sweet, and you can always add in a dash or two of stevia if you like.
They’re also free of nuts and flours. Though I handle gluten flours pretty well, my oldest daughter does not, and I’m always trying to create healthy treats for her to enjoy.
In addition, these are fudgy. The consistency is pretty amazing considering the ingredients involved, but somehow, it all works!
Fudgy, low sugar, low carb, and allergy-friendly brownies.
- 1/2 c. cocoa powder
- 1/4 c. pumpkin seed flour make this by grinding pumpkin seeds in a coffee grinder
- 1 T. natural granulated sugar such as coconut sugar
- 1/8 t. sea salt
- 1 t. arrowroot*
- 6 T. applesauce
- 2 T. coconut oil melted before measuring
- 1 t. maple syrup or honey
- 2 t. vanilla
- 2 t. water
- chopped dark chocolate for sprinkling on top, optional
- Begin with room temperature ingredients.
- Preheat the oven to 350 degrees.
Whisk the dry ingredients (cocoa, flour, sugar, salt, arrowroot).
- Mix the wet ingredients (applesauce, oil, maple syrup or honey, vanilla, and water).
- Mix all.
- Pour the batter into a small, square, lightly oiled baking dish (I use a 5 x 5 inch dish).
- Bake 22-25 minutes.
- Cool completely.
- Cut and serve!
Nutrition facts based on using coconut sugar and maple syrup. Chocolate not taken into account. WW points (new system): 2
Notes:
*The arrowroot is added to help with binding, as there is no gluten or egg present.
You can use half carob, half cocoa if you like.
Please take careful note of the size pan I use here (5 x 5 inch), as this is crucial to bake time.
Kid and husband-approved!
What’s the healthiest recipe you enjoy?
A Magical Life says
September 10, 2018 at 4:19 amJust double checking to see if pumpkin seeds from a regular pumpkin will work. In the picture, it looks like you used pepitas, which are a unique kind of pumpkin seed without an outer husk. We always use our pumpkins for pumpkin puree and roast the seeds, but the seeds from most pie or jack-o-lantern pumpkins will have that white outer hull on them. Will those work for this recipe? I just didn’t want to waste the ingredients if it only works for pepitas. Thanks!
Lauren says
September 10, 2018 at 9:54 amHi there,
You want the raw, green seeds for this recipe (or pepitas). Thanks for the clarification on that!
Julia says
February 7, 2018 at 3:45 pmHi! Do you think it would be possible to sub arrowroot for tapioca, and applesauce for mashed banana? Looking to use up things I already have at home. 🙂
Lauren says
February 8, 2018 at 8:59 amHi Julia,
That should work though obviously, the brownies will have a banana flavor. 🙂
Bethany says
January 22, 2018 at 11:31 amI love how fudgy these brownies look! Yum!
Albert says
January 22, 2018 at 7:25 amI love the Wedding Singer, so that was funny! pay us in brownies! seriously though, my wife has been asking me to make her some brownies, but not the traditional kind, so this is it!!!! thank you for the recipe 🙂
Natalie says
January 22, 2018 at 5:48 amThese look like the perfect brownies! I love the texture – looks so chocolatey and yummy!
Michele says
July 29, 2017 at 12:49 pmCan I use an egg instead of the applesauce?
Lauren says
July 29, 2017 at 2:21 pmI’ve never tried, but I wouldn’t. The applesauce adds to sweetness as well as consistency.
Michele says
July 29, 2017 at 2:48 pmOk thanks. I have all ingredients except the applesauce and was hoping to make these today. Looks like a run to the store is up next!
Kurt says
July 19, 2017 at 10:02 amI love your creative recipes! these are so good!
Laura says
July 19, 2017 at 10:01 amThese were so good, thank you!
Andrea Wyckoff says
March 8, 2016 at 9:21 pmThese brownies look so super fudgey yummy! Love the super food ingredients you used too!
Alex says
January 31, 2016 at 7:05 amLooks amazing :3 6T means table spoons and 6t coffe (small) spoons? 🙂
Lauren says
January 31, 2016 at 11:18 amThanks Alex! Yes, T is tablespoon, and t is teaspoon. 🙂
Kyra says
January 30, 2016 at 9:11 pmThese brownies are the healthiest I have ever seen, and I love it! I am a huge fan of the taste of dark chocolate, so I can tell me and this brownie recipe are going to be great friends 😀 thanks for the recipe Lauren!
Bethany says
January 29, 2016 at 5:10 pmYummy. These look really good!
Tammy says
October 21, 2015 at 7:03 amCan I just say these brownies are awesome?! I love that these are super fudgy without added sugar or chocolate and there’s a super slight crunch from the pumpkin seed flour (probably because I didn’t let it grind for too long). My husband actually really liked them too, so I may or may not have made a second batch right after the first lol
Lauren says
October 21, 2015 at 11:28 amYay, I’m so happy you guys are enjoying them!
Shannon says
October 20, 2015 at 3:57 pmHow awesome! I have been trying to lower my sugar intake, and your recipes always inspire me!
Lauren says
October 21, 2015 at 11:29 amThanks Shannon! It’s really been helpful for me, so I’m happy you’re inspired. 🙂
Lauren says
October 20, 2015 at 1:34 pmHI!
Where do you find a 5×5 baking pan—I looked on amazon and also even went to Sur La Table just now!! Didn’t find:(((
Lauren says
October 20, 2015 at 1:56 pmHi Lauren,
I bought mine from Target! It’s by Pyrex, and says it holds ‘4 cups’. I think a pie plate might work for these as well, though I haven’t tried. 🙂
Lauren says
October 20, 2015 at 2:25 pmThank you! I need to run to Target this week so I will look…..and thanks for responding so quickly!! Also I thought about doubling the recipe and just using a 9×9 glass dish!! Not sure how that would work!
Dt says
October 19, 2015 at 4:39 pmLet me tell you, these are delish!!!!
Copied exactly and rich dark chocolate brownies. Amazing. Honestly you don’t need any dark chocolate on top. Fudgey enough without. Love texture. Thx!!
Lauren says
October 19, 2015 at 5:23 pmThanks Donna, I’m so happy you tried AND enjoyed them! 😀
athleticavocado says
October 19, 2015 at 2:31 pmpumpkin seed flour is one I’ve never tried before! These brownies sound amazing, gotta try them soon! 🙂
Emily says
October 19, 2015 at 10:57 amI have never thought of grinding pumpkin seeds to make flour! These look so delicious!
Nina says
October 19, 2015 at 8:17 amThis looks awesome! I’ll have to give it a whirl 🙂 my biggest addiction these days has been a single serving giant banana pumpkin pancake…1 egg, 1 banana mashed, 1/4c pumpkin puree(the real stuff!) 1tablespoon PB, 2 medjool dates chopped up, cinnamon to taste. Mix it all up real good and cook on med low heat on the stove top like a normal pancake 🙂 top with a little more peanut butter and yummmy!!! It has a kinda mushier consistency, but its super good and filling cuz it makes one large pancake 🙂
Carey says
October 19, 2015 at 6:37 amI’m so excited. No egg! I’m fine trying recipes and subbing for the egg but if it starts out no egg I’m more likely to have success. Hopefully it will pass the kid test. I have been in the hunt for a healthy brownie recipe. Can’t wait to try it!
Lauren says
October 19, 2015 at 9:03 amGreat Carey, let me know what you think if you try them!
Dawn says
October 19, 2015 at 5:55 amthis looks like the BOMB!!! can’t wait to try this!!!
we just carved a pumpkin yesterday and i already roasted, and ate, the seeds.
i guess i should go get another pumpkin 🙂
have a Happy Halloween!!!
Lauren says
October 19, 2015 at 9:03 amLol, thanks girl! 🙂