Skinny Brownies

These ultra chocolaty Skinny Brownies are 100% whole wheat and are made with no butter or processed sugar! You’ll love this fabulous guilt-free dessert.

Last Friday I posted The Ultimate Guide to Chocolate Chip Cookies Part 3 where I delved into ingredient substitution for dietary needs, experimenting with making cookies healthier, whole wheat, vegan, gluten-free, egg-free, or butter-free. The results were fascinating, at least to a baking nerd like me. I used some of the information I learned from those experiments to find and adapt a great “skinny” brownie recipe. Today’s recipe is adapted from Jillian Michaels’ healthy brownie recipe, and I think it’s a winner.

It’s really difficult for me to make healthy adaptions in baking recipes because I’m so familiar with the science of baking that when I take away the ingredients and methods I KNOW will give me a marvelous brownie, I feel like I’m committing a culinary sin. Those ingredients that lend to a marvelous brownie are often not the healthiest, and not something we should be routinely eating. Everything in moderation right? Well with these brownies you don’t have to feel guilty about eating often, because they’re made with whole wheat flour, maple syrup instead of processed sugar, and a combination of applesauce and coconut oil in place of the butter. Give them a try and let me know what you think!

How to make

Skinny Brownies

Yield: 16 brownies

Prep Time: 10 minutes

Cook Time: 25 minutes

Inactive Time 30 minutes

Total Time: 1 hour 5 minutes

These ultra chocolaty Skinny Brownies are 100% whole wheat and are made with no butter or processed sugar! You'll love this fabulous guilt-free dessert.

Ingredients

• 2/3 cup pure maple syrup
• 2/3 cup unsweetened natural cocoa powder
• 1/2 cup white whole wheat flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine salt
• 1/2 cup unsweetened applesauce
• 3 tablespoons organic virgin coconut oil
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup semisweet chocolate chunks

Directions

1. Preheat the oven to 350°F. Line an 8x8-inch baking pan with foil and spray generously with nonstick cooking spray.
2. Place the maple syrup in a deep small microwave-safe bowl and microwave on high for 30 seconds, or until warmed. Microwave for 15 seconds longer if using refrigerated maple syrup. Whisk in the cocoa powder and let cool.
3. In a small bowl whisk together the flour, baking powder, baking soda, and salt.
4. In a large bowl whisk the applesauce, coconut oil, egg, and vanilla. Add maple mixture and whisk until smooth. Add the flour mixture and stir just until incorporated. Stir in the chocolate chunks.
5. Pour the batter into the prepared pan and spread evenly. Bake for 25 minutes, a toothpick inserted into the center should come out with moist crumbs still attached. Cool in the pan on a wire rack to room temperature. Chill in the fridge for 30 minutes before slicing into 16 squares. Store in an airtight container in the fridge for up to 5 days.

Recipe Notes

Adapted from Jillian Michaels

Course: Dessert

Cuisine: American

If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

Recipe by Tessa Arias