Low Fat Vegan Chocolate Brownies
Indulge guilt-free with these Low Fat Vegan Chocolate Brownies, a healthier twist on a timeless favorite. Made with wholesome whole-wheat pastry flour and naturally sweetened with maple syrup and unsweetened applesauce, these brownies are perfectly moist and fudgy without any added oil. Cocoa powder provides rich chocolate depth, while vegan dark chocolate chips add delightful melty pockets in every bite. Quick and easy to make in just 30 minutes, this recipe is entirely plant-based, dairy-free, and ideal for those seeking a low-fat dessert option. Perfect for satisfying sweet cravings and impressing guests, these brownies pair wonderfully with a glass of plant-based milk or a dollop of vegan whipped cream.
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Ingredients
- 1 cup whole-wheat pastry flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cup unsweetened applesauce
- 0.5 cup maple syrup
- 0.25 cup plant-based milk (e.g., almond milk, soy milk)
- 1 teaspoon vanilla extract
- 0.33 cup vegan dark chocolate chips
Directions
Step 1
Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper or lightly grease it with a small amount of oil.
Step 2
In a large mixing bowl, whisk together the whole-wheat pastry flour, cocoa powder, baking powder, baking soda, and salt until well combined.
Step 3
In a separate medium bowl, combine the unsweetened applesauce, maple syrup, plant-based milk, and vanilla extract. Stir until smooth and uniform.
Step 4
Pour the wet ingredients into the bowl of dry ingredients and mix gently until just combined. Be careful not to overmix, as this can affect the texture of the brownies.
Step 5
Fold in the vegan dark chocolate chips to distribute them evenly throughout the batter.
Step 6
Transfer the batter to the prepared baking pan and spread it into an even layer using a spatula.
Step 7
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (avoid overbaking for a fudgy texture).
Step 8
Remove the pan from the oven and let the brownies cool in the pan for at least 15 minutes before lifting them out using the parchment paper (if used).
Step 9
Once cooled, slice the brownies into 9 squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
| Serving size | (698.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1573.3 |
| Total Fat 43.8g | 0% |
| Saturated Fat 23.3g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1407.0mg | 0% |
| Total Carbohydrate 333.2g | 0% |
| Dietary Fiber 62.7g | 0% |
| Total Sugars 158.4g | |
| Protein 44.2g | 0% |
| Vitamin D 25IU | 0% |
| Calcium 305.0mg | 0% |
| Iron 28.6mg | 0% |
| Potassium 2383.7mg | 0% |
Source of Calories