These Healthy Dark Chocolate Brownies are super moist and chocolatey and have no refined sugar or refined flour!
A good chocolate treat is one of my all time favorite things, so when I found out I could make chocolate desserts healthy, you know I had to make Healthy Chocolate Donuts, Healthy Chocolate Peanut Butter Cups, and Chocolate Peanut Butter Fudge Bars as well.
In This Post You'll Find:
I love brownies.
But, for some really annoying and unknown reason, Dustin and I could never perfect a good brownie recipe. Our brownies would always fall short -- be it too crunchy, not chocolatey, too cakey, or too dry.
This saddened me because, as we have established, I love brownies.
So, you can imagine my joy when, one day, we finally perfected this healthy dark chocolate brownie recipe. Because you know, for me it's all about enjoying the food but also making it as good for you as can be.
I am super thrilled to announce these brownies are absolutely amazing. They are moist, dark chocolatey, chewy - yet crunchy - goodness. They are everything a brownie should and aspires to be. And, in addition to this brownie recipe being totally deliciously awesome, it's also super easy to make.
They are literally in the oven and making your house smell like yummy goodness within less than 15 minutes.
For another tasty, and healthy, dessert, try my Healthy Oatmeal Raisin Cookies and Healthy Pistachio Chocolate Bark.
And I am now happy.
Ingredients For Healthy Dark Chocolate Brownies
Unsweetened Applesauce: Adds natural sweetness and moisture to the brownies while cutting back on the need for added fats and sugar.
Dark Cocoa Powder: Rich and bold, cocoa powder gives the brownies their deep chocolate flavor and dark color. Look for 100% cocoa powder.
Coconut Sugar: A less refined sweetener with a mild caramel-like taste that blends smoothly into the batter.
Whole Wheat Pastry Flour: Light and finely milled, this flour keeps the brownies tender while adding a bit more nutrition than all-purpose flour.
Dark Chocolate Chips: Melt into the batter for pockets of gooey chocolate, making the brownies extra indulgent.
Step-by-Step Instructions
Step 4: Pour the mixture into the greased pan and place in the oven on a middle shelf. Bake for 20-25 minutes or until a knife inserted into the brownies comes out clean. I err on the side of not quite clean to get a moister brownie. Let cool before cutting into 8 equal squares.
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FAQs
Vegan And Vegetarian Substitutes For Brownies
Use these vegan and vegetarian substitutes in this brownie recipe:
- Aquafaba: Aquafaba is the liquid in which legumes (such as chickpeas and white beans) are cooked. This liquid is used as an egg substitute and also as a foaming agent. It can even be turned into a butter replacement when combined with apple cider vinegar and coconut oil, along with a few other ingredients. Three tablespoons of aquafaba will replace one egg.
- Chia seeds: Chia seeds can work as a substitute, too. Take one tablespoon of chia seeds, place them in a bowl, and add 3 tablespoons of water. Wait 5 minutes, and you have a chia egg.
- Unsweetened Applesauce: Yes, this recipe already calls for applesauce, but it also makes a great replacement for eggs in baked goods!
Gluten Free Flour Substitutes For Brownies
To make these brownies gluten-free, replace the whole wheat pastry flour with gluten-free flour, such as:
- Amaranth flour
- Arrowroot flour
- Brown rice flour
- Sorghum flour
- Chickpea flour
- Tapioca flour
Flour Substitutes For Brownies
This recipe for Healthy Dark Chocolate Brownies uses whole wheat pastry flour. There are other unrefined flours that you can use. In some instances, the recipe will need additional applesauce or eggs.
- Spelt flour can be used 1:1 as far as ratio goes.
- Almond flour is also a 1:1 ratio
- Cassava flour is created from the cassava root
- Coconut flour also works but will need extra applesauce or eggs as it absorbs more liquid
How To Test If Brownies Are Done
Everyone has their own taste when it comes to brownie moistness. Some people prefer a brownie that is not gooey. But, every brownie lover I have ever met likes them soft and rich, and definitely not dried out.
I usually use a knife to test for doneness. When I insert the knife, I look for moist crumbs when pulled out. If you love your brownies super gooey, a little bit of moist brownie on the knife is all good.
Remember that the brownies will continue to bake a little longer after they are removed from the oven. It’s best not to overdo the baking, or they will be dry. This recipe takes 20-25 minutes to reach perfect doneness. Since every oven is different, testing them after 20 minutes is ideal. You can always put them back in for a few minutes if they are not quite done to your liking.
And don't worry if your brownies cave a little in the middle as they cool. That just means they are wonderfully fudgy and moist in the middle.
How To Store
If you have cut the brownies into squares, store them in an airtight container on the counter for up to 3 days.
Uncut, they can be wrapped in plastic and stored on the counter for 4-5 days maximum if you want them to stay fresh. To store in the freezer, wrap in plastic and place in an airtight container for up to 3 months.
If you need help figuring out what containers to use, check out my post on the Ultimate Guide To Meal Prep Containers.
