ere’s the ingredients you’ll need to make these brownies:

  • Unsweetened applesauce- this is used as a substitute for oil- making these brownies healthier and lower in points!
  • Vanilla extract- for flavor
  • Unsweetened almond or coconut milk- you can use soy or skim milk for additional points.
  • Zero point white granulated sugar sweetener – I use Lakanto Monkfruit Baking Sweetener. The Lakanto monk fruit has a 1:1 ratio to regular sugar. That means if you use a different sugar sweetener you’ll use the conversion for real sugar that can be found on back of that particular package. Keep in mind the point values may vary depending on the brand you use.
  • Zero point brown sugar sweetener-I use Lakanto Monkfruit Golden Sweetener. You may use a different sugar alternative- such as Splenda, Stevia, or Truvia, just remember to use the conversion for regular sigher on back of the package. Keep in mind the point value may vary depending on the brand you use.
  • Unsweetened baking or dutch process cocoa powder-I like to use Ghiradelli Dutch Process Premium Baking Cocoa Powder for these brownies-which I might add-is amazing! However, any unsweetened baking cocoa works and is recommend for baked goods.
  • All purpose flour-I use Gold Medal all purpose flour. This brand is less in points than most generic all purpose flour. If needed, you may substitute this for gluten-free all purpose flour. Point values may vary depending on the brand you use.
  • Baking powder- this used as a leavening agent.
  • Salt-for taste
  • Cornstarch– used to thicken the batter.
  • Instant coffee- this is optional. I do love adding just a tiny amount. The coffee tends to bring out a more intense flavor in the chocolate which will result in a richer brownie.
  • Light butter – I use this to melt the chocolate chips with for the optional topping. I love using Land O’ Lakes light butter made with canola oil

Bake for 25-28 minutes if using a 8×8 baking dish or 18-20 minutes if using a 9×13 baking dish.

Remove from oven. Allow them to cool for at least an hour on the counter.

Optional:

Once they have cooled; melt the no sugar added chocolate chips and light butter in a microwavable bowl in the microwave for 45-60 seconds-stirring every 30 seconds.

Drizzle melted chocolate topping over cooked brownies and smooth evenly over the top of the brownies.

Ingredients:

  • 1 and 1/8 cup unsweetened almond or coconut milk
  • 1/3 cup unsweetened applesauce
  • 2 tsp vanilla extract
  • 1 cup all purpose flour
  • 1/2 cup unsweetened baking cocoa powder- I use Ghiradelli Dutch Process Premium Baking Cocoa Powder
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 cup zero point brown sugar sweetener-I use Lakanto Golden Monkfruit Sweetener
  • 1/3 cup zero point white sugar sweetener – I use Lakanto Classic or Baking Monkfruit Sweetener
  • 2 Tbsp cornstarch
  • 1 tsp instant coffee, optional

Optional Chocolate Topping:

  • 1/3 cup or 42 grams no sugar added chocolate chips. I use ChocZero no sugar added chocolate chips
  • 1/2 tsp light butter – I use Land O’ Lakes light butter made with canola oil

Directions:

  1. Preheat oven to 350 degrees.
  2. Spray a 8×8 baking pan for thicker brownies or 9×13 for thinner brownies with non stick cooking spray. Set aside.
  3. In a small mixing bowl combine unsweetened almond milk, unsweetened applesauce sauce, and vanilla. Whisk until well combined.
  4. In a separate large mixing bowl, combine all purpose flour, unsweetened baking cocoa powder, salt, baking powder, brown sugar sweetener, white sugar sweetener, cornstarch, and instant coffee, if using. Whisk until combined.
  5. Gradually stir wet ingredients into dry ingredients. Stir until well combined.
  6. Pour batter into prepared baking pan.
  7. Bake for 25-28 minutes if using a 8×8 baking dish or 18-20 minutes if using a 9×13 baking dish.
  8. Remove from oven. Allow them to cool for at least an hour on the counter.
  9. Once they have cooled; melt the no sugar added chocolate chips and light butter in a microwavable bowl in the microwave for 45-60 seconds-stirring every 30 seconds.
  10. Drizzle melted chocolate topping over cooked brownies and smooth evenly over the top of the brownies.
  11. Place brownies in the refrigerator for an hour-these brownies taste even better once they have chilled for a bit.
  12. Remove from fridge and let them sit for five minutes before cutting into nine brownie squares- three rows by three rows to get nine even brownies.
  13. Store leftover brownies in an airtight container at room temperature for 2 days or up to a week in the refrigerator. Brownies can be stored in the freezer for 2-3 months.

Notes:

  • The brownies may appear to look undercooked when you take them out of the oven but don’t worry-these brownies are fudgy and will firm up when cooled.
  • Store leftover brownies in an airtight container at room temperature for 2 days or up to a week in the refrigerator. Brownies can be stored in the freezer for 2-3 months.
  • These brownies taste even better once they have chilled for a while.

Makes 9 brownies