- 2/3 cup pure maple syrup
- 2/3 cup unsweetened natural cocoa powder
- 1/2 cup white whole wheat flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 cup unsweetened applesauce
- 3 tablespoons organic virgin coconut oil
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chunks
Preheat the oven to 350°F. Line an 8x8-inch baking pan with foil and spray generously with nonstick cooking spray.
Place the maple syrup in a deep small microwave-safe bowl and microwave on high for 30 seconds, or until warmed. Microwave for 15 seconds longer if using refrigerated maple syrup. Whisk in the cocoa powder and let cool.
In a small bowl whisk together the flour, baking powder, baking soda, and salt.
In a large bowl whisk the applesauce, coconut oil, egg, and vanilla. Add maple mixture and whisk until smooth. Add the flour mixture and stir just until incorporated. Stir in the chocolate chunks.
Pour the batter into the prepared pan and spread evenly. Bake for 25 minutes, a toothpick inserted into the center should come out with moist crumbs still attached. Cool in the pan on a wire rack to room temperature. Chill in the fridge for 30 minutes before slicing into 16 squares. Store in an airtight container in the fridge for up to 5 days.
These look so good and I really want to try these, but I only have Dutch-processed cocoa powder right now. I’ve read your blog post about the two different cocoa powders, which was really helpful, but I’m still unsure if I can switch the two for this recipe. Is it possible for me to use Dutch-processed cocoa instead?
Thank you so much! 🙂
I would not recommend it for this recipe. The blog post explaining the difference between the two cocoas explains that they can only be used interchangeably if there is no baking soda or baking powder called for in the recipe, and this recipe has both.
Can I use something besides apple sauce? Also can I use half all purpose and half whole wheat. I dont have white whole wheat. Thanks
I made these today! They are so moist and chocolaty ! Love them! I did substitute honey for maple syrup!!
I absolutely loved this recipe! I added 1/6 of slivered almonds which gave a bit it crunch and texture to an otherwise very soft, decadent brownie and together it was the best brownie (so what healthier too) that I’ve ever made.
– Moral of the story add 1/6 cup of slivered almonds and it’ll be the best skinny brownie you’ll have made
ANY idea what the calorie count is?
Thank you for being so honest. I totally agree. My nutrition coach has given me some substitution suggestions. Even something as simple as replacing half of the all purpose flour with white whole wheat flour makes a slight difference in the taste. Since I had such great results with your other brownie recipe, I will for sure be trying this one!
Just wanna say this is probably my favorite healthy brownie recipe. I have them in the oven right now for the third or fourth time. This time I doubled it because it’s for a bridal shower, but kept the sweetener the same (I try to limit sweetener as much as possible). The reason I thought I could get away with doing that is because I swirled some homemade date syrup on top and sprinkled sea salt in for a “salted caramel” style brownie. I’m anxious to see how they turn out!! The batter was certainly tastey when I licked the bowl 🙂
So glad to hear that, Ashley! Let us know how the date syrup works 🙂
Hi! I was looking for a cakey brownie recipe and seems yours is just the right one!
may i ask:
1) can i use all purpose flour instead of whole wheat?
2) what can i use to substitute the applesauce?
3) what can i use to substitute organic virgin coconut oil?
thanks a lot!
Hi Janice! I’m sorry to say that three substitutions in one recipe would likely yield very different results. Yes, you can definitely use all purpose instead of whole wheat flour. Beyond that I would recommend sticking with the recipe as I’ve written it. You may find my Ultimate Brownie Guide useful: https://handletheheat.com/ultimate-brownie-guide/
If I wanted put butter back in these instead of the applesauce/coconut oil combo, do you know how much butter I should use?
I made these a few days ago and they are absolutely delicious!!! When my kids tried them they fell in love with them! And they couldn’t tell that they made without sugar and with whole grain flour!!! I love it so much… that I am making a double batch this morning for Easter with the family!!!
Wonderful!! Hope you had a happy Easter.
Mmmm, these looks good. If they’re healthy they’re suitable for breakfast right? 🙂
I need these in my life! I’ve definitely got to try these out!
i can totally relate- when you start to subtract and/or sub ingredients things can get tricky. i like to keep things on the healthy side in my kitchen too but i LOOOOOVE dessert so i am totally trying your recipe! thanks for sharing.
Love that you added maple syrup, sounds wonderful!
Definitely pinning and keeping these on the back burner… Oh wait, I have all the ingredients in the pantry right now, so it’s on the list for today’s dessert! 🙂
I love how honest you are with the “nothing will ever replace a traditional brownie” I hate when people claim skinny desserts are the best, as we know they aren’t 😉 But these definitely look like they would satisfy a chocolate craving while keeping me in my skinny jeans! Pinned!