Who dosent love a low-calorie snack or dessert? These gluten-free brownies that are both fudgy and satisfying. It is pretty quick to make, and easy to make gluten free. In this recipe, we use almond flour because it doesn’t affect blood sugar the same way that regular gluten-free flours do. However, if you don’t have almond flour on hand, you can substitute it with regular gluten-free flour or even standard wheat flour if you’re not avoiding gluten. Keep in mind that these substitutes will affect the calorie content and blood sugar impact. I also usually add a little bit of fiber mix to the recipe; this is optional.
Ingredients:
- Dry Ingredients:
- 1 cup (100g) almond flour
- 1/2 cup (50g) unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Wet Ingredients:
- 1/2 cup (120ml) unsweetened applesauce
- 1/4 cup (60ml) pure maple syrup or honey
- 2 large eggs (or flaxseed eggs for a vegan option)
- 1 teaspoon vanilla extract
- Optional Add-ins:
- 1/4 cup (40g) dark chocolate chips (preferably sugar-free)
- 1/4 cup (30g) chopped nuts (e.g., walnuts or almonds)
Instructions:
- Preheat Oven:
- Set your oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper or lightly grease it to prevent sticking.
- Mix Dry Ingredients:
- In a medium-sized bowl, whisk together the almond flour, cocoa powder, baking powder, and salt until well combined.
- Combine Wet Ingredients:
- In a separate large bowl, mix the applesauce, maple syrup (or honey), eggs, and vanilla extract until smooth.
- Incorporate Dry into Wet:
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Fold in Add-ins:
- Gently fold in the dark chocolate chips and chopped nuts if you’re using them.
- Transfer to Baking Pan:
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake:
- Place the pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be cautious not to overbake, as this can lead to dry brownies.
- Cool and Serve:
- Remove the brownies from the oven and let them cool completely in the pan on a wire rack. Once cooled, cut into 12 squares and enjoy.
Nutritional Information (per serving):
- Calories: Approximately 120
- Protein: 4g
- Carbohydrates: 12g
- Fat: 7g
- Fiber: 3g
- Sugar: 7g
Note: Nutritional values are estimates and may vary based on specific ingredients used.
Tips:
- Storage: Store leftover brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They can also be frozen for longer storage; just thaw at room temperature before serving.
- Sweetness Adjustment: If you prefer sweeter brownies, consider adding a tablespoon of coconut sugar or an extra drizzle of maple syrup to the batter.
- Vegan Option: To make these brownies vegan, replace the eggs with flaxseed eggs. To prepare one flaxseed egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for about 5 minutes until it thickens. For this recipe, you’ll need two flaxseed eggs.
- Add-in Variations: Feel free to customize your brownies by adding ingredients like shredded coconut, dried fruits, or a swirl of nut butter into the batter before baking.
These low-calorie, gluten-free brownies offer a healthier alternative to traditional recipes without compromising on taste or texture.