Skinny Double Chocolate Brownies is the BEST healthy brownie recipe you’ll try. Packed with good-for-you ingredients, and can be made gluten and dairy free!
WW Green SmartPoints: 5 per brownie, or use an egg substitute (like Egg Beaters) to keep them at 4 SP each. WW Blue and Purple SmartPoints: 4 per brownie
Ingredients
- 1 cup pitted medjool dates (about 9) + 1 tbsp hot water
- 4 tbsp light butter (I use Earth Balance Whipped to keep it dairy free)
- 1/4 cup unsweetened apple sauce
- 1 large egg
- 2 tsp vanilla extract
- 1/3 cup flour of choice (I use Bob’s Red Mill AP Gluten-Free flour)
- 1/3 cup good quality cocoa powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/4 cup semisweet chocolate chips (use vegan for dairy-free)
Instructions
- Preheat oven to 350F. Grease an 8×8 baking pan with cooking spray.
- In a small bowl, cover dates with hot water. Let stand for 10 minutes.
- Drain dates, reserving 1 tbsp of the hot water. Add dates and water to a food processor and blend until a thick paste forms (see blog pics). You may need to stop blending and scrape down the sides a couple of times to get the paste to come together.
- Add light butter, apple sauce, egg, and vanilla to the processor. Puree for 1-2 minutes, until the mixture is pale and creamy.
- Add flour, cocoa powder, baking soda, and salt. Pulse until mixture is just combined, scraping down then sides once or twice if needed.
- Add in chocolate chips. Pulse a couple of times to slightly break up the chips into the matter but still maintain some chunks.
- Pour into prepare pan and spread batter evenly. Bake for 20-25 minutes. I like my brownies ultra fudgey, so I take them out after 20 minutes, when they are slightly under baked.
- Let cool for at least 10 minutes. Cut into twelve brownies.
