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There’s nothing like the smell of chocolate brownies baking in the oven. And these healthy double chocolate brownies are no exception! They’re packed with antioxidants, fiber, and protein, making them a guilt-free treat you can enjoy any time. Plus, they’re easy to make and only require a few simple ingredients. So what are you waiting for? Try this delicious recipe today!
Healthy Double Chocolate Brownies—YUM!
Who doesn’t love a good brownie? Rich, chocolatey, and decadent – what’s not to love? But traditional brownies come loaded with sugar and unhealthy fats. Not so with these healthy double chocolate brownies! Made with white wheat flour, cocoa powder, applesauce, and Swerve, they’re packed with antioxidants and healthy nutrients. In fact, you can indulge without feeling guilty. So go ahead – dig in!
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Enjoy Them as is or top with your favorite topping!
Many people need to reduce their simple carbohydrates, including sugars. This recipe makes an easy way to share delicious treats with neighbors and friends, without causing more health issues for them. Have a diabetic friend? They will especially appreciate this special treat!
In fact, these travel well to your next school or church bake sale, too! Include a list of ingredients to assure the takers that they are diet friendly.
Brownies and Ice Cream- The perfect duo!
Like Chocolate? Try our Chocolate Banana Nice Cream Recipe!
- Brownies are thought to have originated in Boston, MA in the early 1900’s.
- Most believe that Fanny Farmer adapted her own chocolate cookie recipe into this bar cookie.
- Brownies are classified as a bar cookie, rather than a cake, because they are eaten as a finger food. Cake is traditionally enjoyed with a fork.
- Brownies may be made either “cake-like” or “fudgey” according to personal preference.
- Many legends and stories feature the origination of the brownie. One common one is that a cake fell flat and was then eaten as the first brownie.
- A blondie brownie is a brownie without chocolate or cocoa.
- National Brownie Day is celebrated on December 8th, each year.
Let’s Gather Our Equipment First
- Mixing bowls- I like these stainless steel bowls. My set has 7 different sizes which gives me a variety. They also have lids so I can easily set them in the refrigerator when needed. Stainless cleans so easily!
- Measuring spoons– I have several sets but my go-to set is this stainless steel magnetic set. They stick together neatly until I’m ready to use them. And I love the fact that they have two types of spoon scoops. The round one is nice for most containers but sometimes the container opening is just too narrow. For those times, I use the oblong shape. And once again, the stainless material is so easy to clean.
- Measuring cups- I prefer my glass Pyrex cups for larger volumes but use my stainless ones for up to one cup. Both types are easy to clean and last a long time. In fact, I have a glass cup that was my mother’s for many years before being passed down to me. I don’t recommend plastic cups or spoons. They tend to wear down and lose their labels. Also, plastic just is not as easy to clean and disinfect.
- Silicone spatulas and whisks- You don’t have to use silicone. You might already have a rubber spatula and perhaps a wooden spoon. Those work fine. I just find silicone so easy to use and the clean up is amazingly simple. Plus, they seem to last forever.
- Baking pan- Again, my Anchor Hocking glass is my first choice, although I’m becoming quite partial to silicone pans. Both clean easily and last forever. Metal pans tend to wear out over time. I keep a variety of sizes and shapes. For these brownies, I’m using an 8-inch square glass pan.
- Parchment paper- This saves me from using grease or oil, often to excess, or scrubbing baked food. Clean-up is easy! If you use silicone, you won’t need the parchment paper. Most grocery stores carry this but you can also find it at Amazon if you prefer.
Next, gather your ingredients.
So many people want to just start mixing, grabbing the ingredients as they go. Yes, I’ve done that, too. The problem? What if you are missing an ingredient? Even if you have everything, it’s just quicker and easier to gather, measure, then mix.I do sometimes measure as I go along but I always gather the ingredients first. It saves time and frustration.
You can use these little ramekins for pre-measuring, if you like. I find they save me some time and a little of the last-minute mixing mess. We have several sizes from 2 oz to 16 oz. We use them for cooking and baking, but also for dipping sauces and gravies. Very handy to have!
And now, our Healthy Double Chocolate Brownies Recipe.
Double Chocolate Brownies
- Magnetic Measuring Spoons
- Stainless Steel Bowls
- Silicone whisks and spatulas
- 4 tbsp flax ground
- ½ cup water
- ½ cup applesauce substitute vegan butter, mashed banana or mashed avocado if you prefer
- 2 cup Swerve half brown sugar and half granulated or other preferred natural sweetener
- 1½ Tbsp vanilla extract
- 1 cup flour we use white wheat
- ½ tsp salt
- 1 tsp baking powder
- 1 cup unsweetened cocoa powder
- 1 cup chocolate chips vegan (non-dairy)
Make the flax eggs
- In a small bowl, stir together the ground flax and the water. Set aside and allow to thicken.
Prepare your baking pan
- Preheat oven to 350°F
- Line a 7 x 11 pan with parchment paper. You may use an 8" square or 9" square pan but the baking time will be slightly longer.
Mix the batter
- In a large bowl, whisk the applesauce and the sugars together.
- Add the flax eggs and the vanilla. Whisk until well-combined.
- In a separate bowl, sift together the flour and cocoa powder. Add the salt and baking powder and mix well.
- Mix the flour mixture into the sugar mixture. Stir just until well-combined. Do not over-mix.
- Fold in half the chocolate chips.
- Pour the batter into the prepared pan, smoothing it with a spoon.
- Sprinkle the remaining chips over the top of the batter.
- Bake for 35-40 minutes. If using a square pan, allow extra time.
- Do not over bake. They continue to firm up as they cool.
- Remove from the oven and cool in the pan for about 15 minutes.
- Use the parchment paper to lift the brownies from the pan and allow to cool for another 20-30 minutes. Slice and enjoy!
Notes:I've made these with a bit less sugar, sometimes half as much, with good success. Let your tastebuds be your guide. Some have asked about using coconut oil in place of the applesauce. We find it gives a more oily texture than what we like. If you want to try, I'd suggest maybe mixing half applesauce or banana and half coconut oil on the first try. For a more cake-like brownie, add an addition 1/2 cup of flour to your recipe.
Variations:Swirl in a nut butter such as peanut butter or almond butter. Add a swirl of raspberry puree before topping with the remaining chips. Frost with your favorite vegan icing or vegan whipped topping.
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