Healthy Fudgy Cocoa Brownies

The recipe Healthy Fudgy Cocoa Brownies could satisfy your American craving in approximately 1 hour and 10 minutes. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 141 calories, 4g of protein, and 8g of fat per serving. For 99 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 9. A mixture of vanillan extract, unsweetened applesauce, Ener-G egg replacer, and a handful of other ingredients are all it takes to make this recipe so tasty. 288 people have tried and liked this recipe. It works well as a side dish. It is brought to you by Desserts with Benefits. With a spoonacular score of 39%, this dish is rather bad. Try The Ultimate Healthy Fudgy Cocoa Brownies, Best Fudgy Cocoa Brownies, and Chewy Fudgy Cocoa Brownies for similar recipes.

Servings: 9

Preparation duration: 30 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350 degrees Fahrenheit and line an 8" brownie pan with parchment paper both ways.In a small bowl, whisk together the egg replacer, water and stevia.In a large bowl, whisk together the oat flour, cocoa powder, salt, coffee and baking powder.In a medium-sized pot, add the applesauce and shortening and place over medium heat. Stir occasionally until shortening melts.Turn off the heat and stir in the egg replacer. Stir in the erythritol and vanilla.Slowly stir the dry ingredients into the pot. Stir well.Scoop batter into the prepared pan, spread to the edges and flatten the surface. Bake for ~42 minutes, or until the surface is firm when tapped. Let cool in the pan for ~10 minutes, then transfer to a wire cooling rack. Tightly wrap the brownies when just slightly warm and let it sit at room temp overnight (otherwise THEY WILL dry out).Slice and serve the next day.

 

Step by step:

1. Preheat the oven to 350 degrees Fahrenheit and line an 8" brownie pan with parchment paper both ways.In a small bowl, whisk together the egg replacer, water and stevia.In a large bowl, whisk together the oat flour, cocoa powder, salt, coffee and baking powder.In a medium-sized pot, add the applesauce and shortening and place over medium heat. Stir occasionally until shortening melts.Turn off the heat and stir in the egg replacer. Stir in the erythritol and vanilla.Slowly stir the dry ingredients into the pot. Stir well.Scoop batter into the prepared pan, spread to the edges and flatten the surface.

2. Bake for ~42 minutes, or until the surface is firm when tapped.

3. Let cool in the pan for ~10 minutes, then transfer to a wire cooling rack. Tightly wrap the brownies when just slightly warm and let it sit at room temp overnight (otherwise THEY WILL dry out).Slice and serve the next day.

Nutrition Information:

covered percent of daily need