Warm, fudgy, chocolate delicious-ness. But good for you…
To lighten up the traditional brownie recipe I used: almond flour instead of all purpose flour, coconut sugar & maple syrup in place of white sugar, and instead of all oil and/or butter, I used a combination of unsweetened applesauce (don’t worry, it wont taste like apples) and unsalted butter to help lower the fat content but keep that perfect texture and moisture! These are brownies you can feel good about eating!
Using a loaf pan to make these might seem a bit odd, but it gave me 8 perfectly portioned brownies.
Lets just get right to it.
What You’ll Need:
2 Eggs, room temperature
1/2 cup Brown Coconut Sugar
1/4 cup Pure Maple Syrup
3 tbsp. Unsweetened Applesauce + 2 tbsp. Unsalted Butter,melted
2 oz. Dark Chocolate, melted (I used Lily’s Salted Dark Chocolate)
1/2 cup Almond Flour
1 tbsp. Cocoa or Cacao Powder
Sprinkle of Salt
1/2 cup Chocolate Chunks (optional)
Instructions:
- Preheat your oven to 355 degrees.
- In a medium bowl, whisk together eggs, coconut sugar, and maple syrup until fully combined.
- Add in the unsweetened applesauce and melted butter. Whisk to combine.
- Gently fold in the almond flour, cocoa powder, and sprinkle of salt.
- Stir in those extra chocolate chips.
- Line a loaf pan with parchment paper. Transfer brownie mixture into the pan and even it out using a spatula.
- Bake in a 355 degree oven for 30-35 minutes or until a toothpick/knife comes out almost, but not completely clean. You still want the brownies to be moist and they’ll continue to firm up as they cool. Mine took 30 minutes exactly! (Keep a close eye on these as oven times can vary quite a bit for different ovens)
- Serve warm, or cooled.
- Enjoy!
