These skinny double chocolate brownies are rich, fudgy, and irresistibly chocolatey—all while being made with wholesome, guilt-free ingredients. I love how they hit the sweet spot without the sugar crash, making them perfect for a healthier dessert or anytime chocolate craving.
Why You’ll Love This Recipe
I’m always looking for healthier ways to satisfy my chocolate cravings, and these brownies check every box. They’re made without refined sugar, butter, or white flour, yet they turn out dense, moist, and deeply chocolaty every time. Whether I’m trying to stick to a clean-eating plan or just want something indulgent without the guilt, this recipe delivers. Plus, they’re easily adaptable for vegan and gluten-free diets, so everyone can enjoy them.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup unsweetened applesauce
3 tbsp coconut oil, melted (or vegetable oil)
1 tsp pure vanilla extract
1/2 cup pure maple syrup (or agave, honey for non-vegan)
1/2 cup unsweetened cocoa powder
1/4 tsp salt
1/4 tsp baking soda
1/2 cup spelt flour (or oat flour for gluten-free)
1/3 cup mini chocolate chips (dairy-free if desired)
Directions
I preheat the oven to 325°F (160°C) and line an 8×8-inch baking pan with parchment paper or lightly grease it.
In a large mixing bowl, I whisk together the applesauce, melted coconut oil, vanilla extract, and maple syrup until smooth.
Then I sift in the cocoa powder, salt, and baking soda, stirring until everything is well incorporated.
I add the flour and stir until just combined—being careful not to overmix.
After that, I gently fold in the mini chocolate chips.
I spread the batter evenly in the prepared pan and bake for 17–20 minutes, until the center is just set. For the fudgiest texture, I make sure not to overbake.
Once out of the oven, I let them cool in the pan. For the best texture, I refrigerate them for an hour before slicing.
Servings and timing
This recipe makes 9 brownies, and here’s how the timing breaks down:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Each brownie comes in at approximately 120 kcal.
Variations
Nutty brownies: I sometimes add chopped walnuts or pecans for extra crunch.
Mocha flavor: A teaspoon of instant coffee granules gives a mocha twist that pairs beautifully with the chocolate.
Fruit swirl: A swirl of raspberry or peanut butter through the batter before baking creates a delicious flavor contrast.
Protein boost: I occasionally mix in a scoop of chocolate protein powder (and reduce the flour slightly) for a post-workout snack.
Zucchini upgrade: For extra moisture and veggies, shredded zucchini works well without altering the flavor.
Storage/Reheating
I store these brownies in an airtight container in the fridge for up to 5 days—they actually get fudgier over time. If I want to keep them longer, I freeze them for up to 2 months. When I’m ready to eat, I just let them thaw at room temperature or give them a quick 10-second zap in the microwave to bring back that soft, melty texture.
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FAQs
How do I make sure the brownies stay fudgy?
I always remove them from the oven as soon as the center is just set. Overbaking dries them out, so I keep an eye on the time and even underbake slightly for an ultra-fudgy result.
Can I make these brownies gluten-free?
Yes, I just swap the spelt flour for oat flour or any gluten-free flour blend. I make sure it’s a 1:1 ratio and that it’s finely ground to keep the texture smooth.
What can I use instead of maple syrup?
I’ve used agave or honey (if not keeping it vegan), and both work well. The taste changes slightly, but the texture remains just as gooey and rich.
Are these brownies kid-friendly?
Absolutely. These are one of my go-to treats for kids because they’re naturally sweetened and free from refined sugar. Plus, kids love the chocolatey goodness.
Can I use a different size pan?
If I double the recipe, I use a 9×13-inch pan and bake a bit longer (around 25–30 minutes). For single batches, sticking with an 8×8-inch pan gives the perfect thickness and texture.
Conclusion
I love having a go-to brownie recipe that feels indulgent but fits my clean-eating goals. These skinny double chocolate brownies are easy to make, adaptable, and always a crowd-pleaser. Whether I’m meal prepping or need a last-minute dessert, they never disappoint.
📖 Recipe:
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Skinny Double Chocolate Brownies
- Total Time: 30 minutes
- Yield: 9 brownies
- Diet: Low Fat
Description
These skinny double chocolate brownies are rich, fudgy, and irresistibly chocolatey—all while being made with wholesome, guilt-free ingredients. They’re perfect for a healthier dessert or a clean-eating indulgence.
Ingredients
1/2 cup unsweetened applesauce
3 tbsp coconut oil, melted (or vegetable oil)
1 tsp pure vanilla extract
1/2 cup pure maple syrup (or agave, honey for non-vegan)
1/2 cup unsweetened cocoa powder
1/4 tsp salt
1/4 tsp baking soda
1/2 cup spelt flour (or oat flour for gluten-free)
1/3 cup mini chocolate chips (dairy-free if desired)
Instructions
- Preheat the oven to 325°F (160°C) and line an 8×8-inch baking pan with parchment paper or lightly grease it.
- In a large mixing bowl, whisk together the applesauce, melted coconut oil, vanilla extract, and maple syrup until smooth.
- Sift in the cocoa powder, salt, and baking soda, and stir until well incorporated.
- Add the flour and stir until just combined. Do not overmix.
- Gently fold in the mini chocolate chips.
- Spread the batter evenly in the prepared pan.
- Bake for 17–20 minutes, until the center is just set. Avoid overbaking for a fudgy texture.
- Let the brownies cool in the pan. For best results, refrigerate for an hour before slicing.
Notes
Add chopped walnuts or pecans for a nutty variation.
Include a teaspoon of instant coffee for a mocha flavor.
Swirl in raspberry or peanut butter before baking for a fruity or nutty twist.
Mix in a scoop of chocolate protein powder and reduce the flour slightly for added protein.
Shredded zucchini can be added for extra moisture without changing flavor.
Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
Microwave for 10 seconds to bring back melty texture when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 120
- Sugar: 8g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
