For the past two weeks, I’ve seriously been craving all things chocolate.
Chocolate ice cream, chocolate frozen yogurt, chocolate chip cookies, and definitely chocolate brownies.
And this time, a batch of Butterscotch Black Bean Brownies was not gonna cut it. So, lo and behold, I decided to create a recipe for a batch of Ultimate Fudgy Brownies. People are usually one of two types of people. The kind of people who like cake-y brownies, and the kind of people who like fudgy brownies. Of course, there’s always that third type of person who doesn’t care edgewise and just wants chocolate.
Can you guess which type of person I am?
Lucky for all of y’all out there with a specific brownie preference, this brownie is fudgy. But it’s not too fudgy. If that were the case, I might get a little picky. But it’s fudgy enough to satisfy you with just one brownie, which is definitely a bonus in my case, considering I’m famous for making a whole batch of brownies then eating half of them before the pan’s even cooled.
And, even better, they’re gluten free and less than 100 calories a brownie!
This has definitely become my favorite brownie recipe, as well as the rest of my family’s. And it’s just short of being as easy as the box-made brownies. (Which usually run about 180 calories each.) And you can just as easily double the batch and make some for a friend or family member.
Or, you can just eat the second batch yourself… I know I would! 😉
The Ultimate Fudgy Brownies
- 3 tbs softened coconut oil
- 1 c stevia
- 1/4 c applesauce
- 1 large egg (or 1/4 c egg whites)
- 1 tsp vanilla extract
- 1 1/4 c old fashioned oats
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 c plus 2 tbs milk of choice (I used almond milk)
- 3/4 c unsweetened cocoa powder
- 1/2 c chocolate chips
Preheat oven to 350°F. In a food processor or blender, process the oats until they’ve reached the consistency of oat flour. In a large bowl, beat applesauce, coconut oil, and stevia until smooth. Add vanilla extract, milk of choice, and egg, and stir until combined. Melt half the chocolate chips and stir into the wet mixture. Mix in oat flour, cocoa powder, baking powder, baking soda, and chocolate chips. Grease an 8×8 pan and fill with batter. Bake for 19-21 minutes, until a toothpick inserted into the middle comes out almost completely clean. Let cool, cut, and enjoy!
Nutritional Information (from myfitnesspal.com)
(Yields 16 servings)
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