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Introducing my clean 70-calorie fudge brownies! They are fudgy, chocolate chipp-y, oil-free, vegan, gluten-free, super-easy to make, and DELECTABLE! Make them with oats and coconut flour.
Make Nutritious Low-Calorie Brownies
It’s almost time to start thinking about back-to-school lunches, including healthy options that travel well and please all. And it is always time to think about chocolate, specifically chocolate brownies.
I put both thoughts together and came up with a brownie recipe. Not just any brownie recipe. But super simple (whirl the batter in a blender, in seconds), seriously fudgy, chocolate chip-studded, no artificial sweetener, nothing “healthy” tasting about them, brownies.
Oh, and this, too: each brownie has a measly 70 calories (dark chocolate chips included).
And…there is more. The brownies are:
*Vegan
*Oil-free
*Gluten-free
*Low sugar (only 5.8 grams per brownie)
The cornerstone of these super brownies is a combination of rolled oats and coconut flour. The oats (you only need 1/2 cup (45 g)) add to the fudgy texture of the brownie while the coconut flour adds lightness and a bit of fluff.
I use very ripe bananas for the sweetener and a small amount of coconut sugar (brown sugar will work, too). If you are thinking “I hate bananas!!!“, I have an applesauce option for you in the recipe notes. I tried these with bananas only and…no. Not good. Not sweet enough, and altogether off. The flavor was at once bitter, bland and overly banana. Ugh.
Adding a small amount of coconut sugar (3 tablespoons) changes everything. Perfect sweetness, rich chocolate flavor, and only a faint banana flavor (I can barely taste it at all).This amount only amounts to a little more than 1/2 teaspoon of coconut sugar per brownie–it is worth it!
In lieu of added oil, I opt for full-fat coconut milk, which delivers fat, moisture and an extra hit of flavor in one feel swoop. You won’t taste coconut, yet the coconut milk enhances the deep chocolate flavor of the brownies.
How to Make Clean 70-Calorie Brownies
Making the batter is as simple as processing all of the ingredients (except for the chocolate chips; yes, chocolate chips!) in a blender until smooth.
Pour and spread the batter into an 8-inch (20 cm) square baking pan (lined with foil, and also greased on the exposed interior sides). Sprinkle the top with three tablespoons of miniature chocolate chips.
If you only have regular size chips or chunks on hand, give them a rough chop for greater distribution of melty chocolate.
Bake the brownies in a preheated 350F (175C) oven for 18 to 22 minutes until the center of the brownies is set and the surface appears dry. Place pan on a wire cooling rack and cool completley,
The brownies will look dry and more cakey than fudgy when they first emerge from the oven. Don’t worry, they will look fudgy (and taste super-fudgy) once they cool.
Remove the cooled brownies from the pan and cut into 16 squares. YUM!!!
These brownies are destined to wow you with every bite. And because they are packed with clean, healthy ingredients, you can enjoy them any time of day, too.
Happy baking!
Making this recipe? I would love to see it!
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More Amazing Vegan & Gluten-Free Brownies to Try
- Tiger Nut Flour Brownies {grain-free}
- Vegan Almond Flour Brownies {grain-free, gluten-free}
- Chickpea Flour Brownies {grain-free}
- 3-Ingredient Banana Fudge Brownies {grain-free, oil-free}
- Grain-Free Zucchini Brownies
- Vegan Coconut Flour Brownies {grain-free, oil-free}
- Black Bean Brownies
- Breakfast Blender Brownies
- Sweet Potato Brownies {grain-free, oil-free}
Clean 70-Calorie Fudge Brownies {vegan, oil-free, GF}
- Prep Time: 5 mins
- Cook Time: 22 mins
- Total Time: 27 mins
- Yield: 16 brownies 1x
Description
Introducing my clean 70 calorie fudge brownies! They are fudgy, chocolate chipp-y, oil-free, vegan, gluten-free, super-easy to make, and DELECTABLE! Make them with oats and coconut flour.
Ingredients
- 2 medium-large bananas (8 oz/227 g) (very ripe)
- 3/4 cup (175 mL) full fat canned coconut milk
- 1/2 cup (45 g) rolled oats (certified GF, as needed)
- 1/3 cup (27 g) cocoa powder
- 1/4 cup (28 g) coconut flour
- 3 tablespoons (27 g) coconut sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 3 tablespoons (39 g) miniature semisweet chocolate chips
Instructions
- Preheat oven to 350F (175C). Line a 9-inch (22.5 cm) square baking pan with parchment paper. Spray or grease the exposed interior sides.
- In a blender, process the peeled bananas, coconut milk, oats, cocoa powder, coconut flour, coconut sugar, vanilla, baking soda and salt until blended and completely smooth.
- Spread batter evenly in prepared baking pan, smoothing the top. Sprinkle with the chocolate chips.
- Bake in the preheated oven for 18 to 22 minutes until the center of the brownies is set and the surface appears dry. Place pan on a wire cooling rack and cool completley,
- Run a knife along edge of pan and use the paper overhang to remove brownies to a cutting board. Cut into 16 brownies.
Notes
Storage: Store the cooled brownies in an airtight container in the refrigerator for 5 days or the freezer for up to 6 months.
Applesauce variation: 1 cup (250 mL) of unsweetened applesauce can be used in place of the bananas. I recommend adding an additional tablespoon of coconut sugar (more or less to taste) to the batter to make up for the sweetness that would otherwise come from the bananas.
Coconut Milk alternatives: Other varieties of nondairy milk can be used in place of the coconut milk. However, the lack of fat in other milks will make these brownies less fudgy. If using a nondairy milk with low fat content, consider replacing 1 or more tablespoons with the vegetable oil of your choice.
Sugar Options: Feel free to use the granulated sweetener of your choice in place of the coconut sugar.
Coconut Flour & Oats: There are no ready substitutions for these ingredients. You are always welcome to experiment, but I cannot predict the results.
- Category: Dessert
Nutrition
- Serving Size: 1 brownie
- Calories: 70
- Sugar: 5.8 g
- Sodium: 84.5 g
- Fat: 2.6 g
- Saturated Fat: 1.7 g
- Carbohydrates: 11.2 g
- Fiber: 1.9 g
- Protein: 1.3 g
- Cholesterol: 0 g
Could applesauce be used in place of banana? I love these and my only complaint is there is more banana flavor than chocolate. I adore chocolate and would like that flavor to be more pronounced.
★★★★
I think that would work great, Rebecca. Since the applesauce is less sweet than banana, consider adding a touch of sweetener (of your choice). It should not take much, perhaps a tablespoon.
I just made these last night in my food processor. I used my homemade course ground oat flour instead of the oats, just less. Just to be clear to anyone wanting to make these. They’re not a brownie that can sit out on the counter. They aren’t cooked all the way through. They are wet, they do not really rise, and they are gummy from the oat flour which gives it a chewyness or a brownie. THAT said, these are yummy. I did put them in an extra ten minutes. They are low in sugar which is perfect for children. I used applesauce sub for banana. They aren’t very sweet, but the chocolate chips on top remedy that perfectly. Will I be making this again? Uh, YES! Clean recipes like these are hard to find! REAL whole food ingredients no strange flours and no refined sugars. I love it! Thanks for making this recipe!
★★★★★
Sounds good but if i wanted to add cbd oil would it change the taste or consistency?
★★★★★
Hi! I do not have any experience using cbd oil in cooking or baking– sorry I cannot help!
This is perfect. So delicious and light, it’s hard to believe there’s so little sugar added. I forgot adding the chocolate chip topping- saw the chopped chips waiting for me on the counter minutes after having put the brownies into the oven- but this is so rich as is, I don’t miss them. I’m grateful for this recipe, Camilla, since normally I cringe at how much sugar is added to such recipes and am never sure about reducing it without compromising the result. Not so here!
★★★★★
So happy to hear you enjoyed them. Karen! I know what you mean about the sugar, Karen. I look back at some recipes I made just 5 or 6 years ago, for “splurges” and feel slightly ill looking at the amount of sugar. It’s so nice to have a treat that makes one feel good, too!
these sound amazing. currently blenderless. any thoughts on whether an immersion blender could work?
Thanks in advance!
Yes to immersion blender! 🙂
I made these today. Yum!! I did try before they were completely cool and they were a bit gooey. Just after cooking a bit more they firmed up to a delicious fudgy brownie. Thanks for another great recipe!
Hi Camilla
I’ve read that coconut contains saturated fat & should be eaten sparingly. Your thoughts please.
Michelle
Hi just about to make these but I dont hacecoconut sugar, will soft brown be ok ?
Yes! Use the same amount of brown sugar as coconut sugar.
Hi. I just saw ypur recipe for healthy brownie and I can’t wait to try it.. One question though, whats the purpose of the pumpkin or sweet potato?
Hi Lisa,
A reader asked if sweet potato could be used in place of the banana. I was letting her know that I thought it was a good idea and, also, that pumpkin could work as a sub for the banana, too. 🙂
These sound delicious Camilla! Thanks for the recipe!
Thanks, Tina! I always love seeing your name, hope all is going well with you, friend 🙂
Hi,
These look delicious. Can I substitute ground flax, or ground chia seeds, or chickpea flour for the coconut flour?
Thanks,
Liz
Hi Liz,
I think that those could work. Chickpea flour will likely make these firmer (the coconut flour keeps things light, less dense than with all oats). Perhaps a combination of the flax or chia AND a bit of chickpea. Or, possibly, almond flour or almond meal. Keep in mind that coconut flour absorbs a lot of liquid, so you will likely need a bit more of the other ingredients.
Hi! Just received your most recent Clean and lean fudge brownies recipe. Can’t wait to try. I have one question. Can I replace banana with sweet potato?
Hi Phui See,
I have made these with applesauce and they came out really well–sweet potato sounds great! So glad that you suggested it. Yes, use 1 cup cooked, very mashed sweet potato to replace the banana. Pumpkin should work well, too (but will need to add a bit of sweetener with pumpkin) 🙂