Flour-less. Egg-less. Dairy-less. Gluten-less. Butter-less. Oil-less. But, not taste-less! These healthier brownies can be vegan, dairy free, gluten free, and WW (Weight Watchers) friendly.
I was looking for a healthier brownie option, that didn’t taste like cake and still had the consistency of a brownie. Through a few games of trial and error, I came up with this combination that yields a moist, yet still fudgy brownie!
To make sure they are dairy-free and gluten-free, check your ingredient labels (especially the chocolate chips!). Surprisingly, Hershey’s syrup is both vegan and gluten-free.
Healthier 'Less' Brownies
- March 5, 2021
- 9
- Print this
Ingredients
- 1 cup PB2 powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1/3 cup brown sugar
- 1/2 cup cocoa powder
- 4 oz applesauce, unsweetened
- 1/2 cup coffee, cooled
- 1/4 cup vanilla almond milk, unsweetened
- 1 tsp vanilla extract
- 1 tbsp Hershey's syrup (I used lite)
- 1/2 cup chocolate chips
Directions
- Step 1
- Preheat oven to 350 °F. Line a 8×8 glass baking pan with parchment paper and spray with nonstick spray.
- Step 2
- In a large mixing bowl, combine PB2 powder, salt, and baking powder. Add brown sugar and combine well, removing any clumps with fork until mixture is fairly smooth.
- Step 3
- Add in cocoa powder and mix well until smooth.
- Step 4
- Fold in applesauce to dry mixture and then add coffee and almond milk. Mix well.
- Step 5
- Add vanilla and Hershey’s syrup. Mix well.
- Step 6
- Fold chocolate chips into batter.
- Step 7
- Pour batter into 8×8 glass pan with greased parchment paper. Spread batter out evenly and gently tap pan on countertop to settle batter, if needed.
- Step 8
- Bake at 350 °F for 25 minutes until toothpick comes out clean. Let pan cool on baking rack for at least 20 minutes before cutting to serve. Enjoy!
