F’ed by brownies.
Fudged, that is. 😉
These brownies totally fudged me up when I made them.
First of all, I got mouth-fudged and ate half the pan straight out of the oven. 🙊
But then, I got mind-fudged because I realized the brownies are actually healthy and only ~30 kcal a piece!!! They are also vegan, sugar-free, fat-free, and gluten-free. 😱
I know I had shared a brownie recipe only a couple of days ago, but I also tested a gluten-free version of it, and the results turned out great! So of course I had to share it with y’all.
These brownies are based off the original Healthy Whole Wheat Fudge Brownie recipe, so the two are very similar, but without the gluten, these brownies have a more “fall-apart” texture, which I find really yummy. 😋
Moist Fudgy Chewy Chocolately. Healthy Vegan Gluten Free High Protein.
The only bad thing about healthy brownies that taste damn good is you’ll end up eating the entire pan… which I almost did for “recipe-testing purposes”… 😂
My top three brownie toppings / add-ins are chocolate chips, cacao nibs, or walnuts, and this time I thought, it’s the holidays, why not all three!
The cacao nibs are pure cacao and are quite bitter. They’re only for true chocoholics. 😉 They add a nice crunch and intense chocolate flavor.
So go fudge yourself and make these brownies. 😂
And don’t forget to show it to me on Instagram! @vivanttang.
Protein Fudge Brownies // gluten-free, sugar-free, fat-free, vegan
Makes an 8×8 pan of brownies, 9 or 16 servings
1/4 cup (30 g) oat flour
1/4 cup (30 g) sorghum flour (*or more oat flour if you don’t have // see notes below)
1/4 cup (30 g) brown rice protein powder (*or more oat flour if you don’t have // see notes)
1 tbsp ground flax
5 tbsp unsweetened cocoa powder (extra dark)
2 tsp baking powder, aluminum free
1/2 tsp baking soda
1/2 tsp salt
1 cup unsweetened applesauce
50 g (a bit less than 1/4 cup) unsweetened almond or soy milk
1 tsp molasses
1 tsp pure vanilla
15 drops liquid stevia (or 1/4 cup sugar or sweetener of choice)
4 oz homemade chocolate chunks (or chocolate chips)
- On flours. //
- I replaced some of the flour with protein powder, making the brownies lower in carbs, higher in protein, and lower in calories. That said, if you do not have protein powder, you can definitely use all flour, and these will turn out even more fluffy because brown rice protein powder makes it a little more dense. You can go up to 1/2 cup (60g) whole wheat flour and 1/4 cup (30 g) brown rice protein powder without compromising the texture.
- If you don’t have sorghum flour, you can go ahead and use more oat flour, but sorghum flour makes it a little bit (not that big of a difference) lighter.
- If you don’t bake with either oat, sorghum, or protein powder, be sure to check out my Whole Wheat Fudge Brownies!!
- On chocolate. // I used Hershey’s Special Dark Cocoa Powder. It’s a very dark cocoa powder, which I love because the chocolate flavor is deliciously intense, and it is also why these brownies are so dark in color. You can use regular cocoa powder, but make sure you get unsweetened cocoa.
- On sweetness. // Lastly, the only “sugar” I added in these is 1 tsp molasses. The molasses isn’t really for sweetness purposes, but it makes these brownies just slightly fudgier. It’s optional, so if you don’t have molasses, skip it, but I recommend it! It’s a great all-natural sweetener that’s a lot more nutritious than white sugar and even honey. It is high in iron, calcium, potassium, etc.
Preheat the oven to 350*F.
In a large mixing bowl, add the dry ingredients from flour to salt. Then add in your applesauce, milk, molasses, vanilla, and stevia to taste.
If you don’t like stevia or don’t have it, you can add maple syrup or plain old sugar. 1/4 of sugar should do (for my taste).
Fold in any thing you like! Cacao nibs, chocolate chips, walnuts, etc. Fold it in carefully with a spatula and do not overmix. The batter should be thick but pourable.
Prepare an 8×8 brownie pan by lining it with parchment paper and/or greasing it with coconut oil. Pour in your brownie batter to the pan!
Then top with any toppings you’d like. I did one column cacao nibs, another column toasted walnuts, and lastly homemade chocolate chunks.
Bake at 350*F for 22-25ish minutes until it passes the gold ol’ toothpick test. (Check it at 22.)
Nutrition facts (without walnuts but with chocolate chips.)
9 servings: 59 kcal; 1f; 10c; 4p (3g fiber, 2g sugar)
/OR/ 16 servings: 1 piece: 33 kcal; 1f; 6c (2g fiber, 1g sugar); 2p