Easy healthier brownies made dairy-free using applesauce and gluten-free friendly. Just use 1:1 gluten-free baking flour, or you can use whole wheat white. These brownies are a cross between cakey and fudgy – the best of both worlds.
Well we just got a bunch of snow over the weekend and having three batches of these (healthier) brownies sure did come in handy. Mr. FMK probably ate one whole pan by himself over the course of two days. I wish I were kidding.
But let’s back up… Yes I said we had *three* batches of these guys around because I insisted on triple-checking the recipe. I just wasn’t for sure about them so I had my amazing Pal test them as well. I always want to provide you guys with the best recipes and sometimes I just need another opinion. Mr. FMK’s opinion doesn’t always count because he typically eats anything. He also has a serious sweet tooth and almost always knows when I try to “healthify” things. Surprisingly enough, he didn’t realize these brownies were made with less butter and actually dairy-free.
But I feel like something was going on with my tastebuds during testing because even though Drew was smashing the brownies left and right (I swear he ate six in just one day) I just wasn’t convinced. I tend to over-analyze pretty much everything, so when Pal came back and said both she AND all of her coworkers loved them, I knew I was good-to-go.
Going into this healthier brownie recipe I knew I wanted them to be dairy-free and gluten-free friendly (for the intolerant folk) and I also didn’t want to have to rely on a nut butter – because I know loads of people also have nut allergies, not to mention nut butter can be expensive. I try to balance out my recipes and just provide healthier versions of all kinds but I also understand I can’t make everyone happy.
Going through my dessert recipe index I realized Fit Mitten Kitchen has a lot of paleo brownies…
- grain-free beet brownies
- fudgy flourless matcha frosting brownies
- paleo pumpkin brownies
- paleo flourless zucchini brownies
But no plain-jane regular, healthier brownies. So just in time for Valentine’s Day I bring you
Simple Healthier Brownies (dairy-free and gluten-free)
Nut-free, dairy-free and whole grain, plus gluten-free.
They’re the perfect mix of fudgy and cakey.
BONUS: You don’t have to wait loads of time for them to cool. Typically with extra fudgy brownies (like this recipe) the cooling process can take forever. But these really only take about 20 minute before you can cut into them with no issues.
and you can even use a fun, festive cut outs.
Let’s Chat Ingredients:
- oil or vegan butter – I say “vegan butter” meaning a dairy-free butter alternative. Oil will keep these naturally dairy-free, but if you think you’ll miss the butter flavor, then you can use that. We’re melting it either way so it doesn’t really matter which one you use for this recipe.
- dairy-free chocolate chips – something like Enjoy Life or Lily’s is a great option. Or Theo Chocolate bars broken up. You just need about 2.5 ounces chocolate.
- dry sweetener of choice – coconut sugar works here, or another granulated sugar of choice.
- eggs – I haven’t tried this recipe with an alternative so I suggest using eggs.
- applesauce – the applesauce is used to reduce some of the oil here. You can also use well mashed banana, but it will affect the flavor slightly.
- vanilla extract – flavor! Duh.
- unsweetened cocoa powder – make sure it’s just regular cocoa powder and not “dutch processed.”
- baking powder & salt – leavening and flavor.
- 1:1 gluten-free baking flour, or whole wheat white flour – tested with both a 1:1 gluten-free baking flour and whole wheat white flour. Either work.
Making these Brownies is Pretty Easy!
All in all this is an easy brownie recipe.
- I prefer using the stovetop to melt the oil (or butter) with the chocolate chips. Then transfer to a mixing bowl to beat in the sugar (by hand with a whisk or with an electric mixer.)
- Next mix in the eggs, applesauce and vanilla.
- Then the dry ingredients get slowly incorporated. You want to make sure you don’t over-mix the batter here to avoid a super rubbery texture.
- Pour the batter into a lined baking pan, bake for about 20 minutes and let cool.
What’s the texture like in these “healthier” brownies?
Well, if you’re not a complete brownie snob and just looking for a healthier brownie recipe in general, I think you’ll be pleasantly surprised with how great these brownies turn out.
Like I said, they’re a mix between cakey and fudgy.
They’re not overly sweet, but they’re sweet enough.
They’re studded with chocolate chips for a delicious bite to each brownie.
Be sure to leave a comment and rate the recipe below! I love hearing from you and it helps others learn about the recipe as well. Xx Ashley
PrintHealthier Whole Grain Brownies
Easy healthier brownies made dairy-free and gluten-free friendly. Just use 1:1 gluten-free baking flour. OR use whole wheat white. Recipe tested three times and best friend approved!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 16 1x
- Category: desserts
- Method: oven
- Cuisine: american
Ingredients
- 1/3 cup oil or vegan butter*
- 1/3 cup dairy-free chocolate chips (regular size)
- 1 cup coconut sugar or dry sweetener or choice
- 2 large eggs
- 3/4 cup applesauce**
- 1/2 TBS vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp salt
- 3/4 cup 1:1 gluten-free flour, or whole wheat white flour***
- 1/3 cup dairy-free mini chocolate chips, plus more for topping
Instructions
- Preheat oven to 350ºF and line 8×8 or 9×9 baking pan with parchment paper; set aside.
- In small pot over low-medium heat, melt together oil (or butter) with chocolate chips, whisking until smooth.
- In large bowl using electric mixer beat together melted chocolate-oil with sugar, about 1 minute. Add in eggs one at a time, beating on medium speed for about 1 minute total. Add in applesauce and vanilla, mixing on low until smooth.
- Gently add in cocoa powder, baking powder and salt mixing on low speed or using spatula to combine. Then stir in flour until just combined.
- Fold in chocolate chips, being careful not to over-mix.
- Pour batter into prepared baking pan; bake for 20-25 minutes, or until middle has set. Mine took about 22 minutes in 8×8 pan, and closer to 20 minutes in 9×9 pan.
- Allow brownies to cool at least 15 minutes before removing from pan. Cut into 16 squares using large, sharp knife. Enjoy!
Notes
SUBSTITUTIONS *I tested with both oil and butter, with little noticeable difference. You can use any neutral baking oil, olive oil or coconut oil also works. If using coconut oil, be sure to make sure the rest of your ingredients are room temperature.
**Pureed banana will also work here but the flavor does come through slightly.
***Tested with both 1:1 all-purpose gluten-free flour and whole wheat white. You should also be fine to do half whole wheat, half all-purpose.
– Store brownies in covered container at room temperature about 2-3 days, or covered in fridge about 3-4 days.
Nutrition
- Serving Size: 1/16th
- Calories: 182
- Sugar: 18
- Sodium: 56mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 23mg
Keywords: Healthier Whole Grain Brownies, gluten free dairy free brownies
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Kaylie | Healthy Hacks says
Any type of brownies with some fudginess is for me! Love using applesause for lower fat/lower cal options!
Emma says
I saw this recipe on IG just as my husband said “I couldn’t help but notice we have no dessert around…” ?? They turned out great! For some reason they needed 15 extra minutes to bake (IDK), but the end result was worth the wait. ??
Ashley says
So awesome Emma! Glad you enjoyed it 🙂 The baking time could be an oven difference thing
Chrys S. says
So excited to try these. Two questions: do you think I can substitute with almond flour? Also, what kind of chocolate did you use because it looks like some chunks (instead of chips) of deliciousness.
Ashley says
Hi Chrys! I didn’t try these with almond flour so I am not 100% certain how they’d turn out. The substitution is not 1:1, you would likely need almost twice as much. I used enjoy life chunks!
Lindsay says
Holy moly I made these and they are delicious!!! I used coconut oil and I didn’t have normal cocoa powder so I used hot chocolate powder. They turned out amazing, I can’t believe they are butter and white-sugar free! Will definitely be making these again, thanks for the recipe!!
Ashley says
So glad you liked them! Thanks so much for taking the time to comment and leave feedback 🙂
Diana says
Would subbing the sugar with maple syrup work?
Ashley says
I wouldn’t make that sub here because you’d be subbing a liquid for a dry ingredient and it would change the batter.
Darra Eckhardt says
By 1:1 flour, does that mean three fourths cup of the all purpose and three fourths cup of the whole wheat? Or just 3/4 cup of whatever type of flour you choose?
Ashley says
Just 3/4 cups total flour 🙂 Sorry for the confusion!
Ashley says
Do you think I could substitute the rest of the oil out for more applesauce or yogurt maybe?
Ashley says
You could but I think the texture of the brownies would change – not sure I can confidently recommend replacing all of the oil here.
Erik says
Is there any good substitute for the eggs for this recipe?
Ashley says
Unfortunately I havent tested that way so I dont have a good recommendation.
Valerie P. says
OH MY CHOCOLATEY GOODNESS!! Made these last night for my gluten-free, dairy-free grandson. They are SUPER DELICIOUS, and were a big hit with him!! They are perfectly just sweet enough with lots of chocolate chips. They are more fudged than cakey…..just the way we live them!! THANK YOU Ashley!!! They’re already all gone – and I forgot to take a picture!! Next batch this week I will though, lol!!
Ashley says
So glad you and the grandson are enjoying! Thanks So much for sharing here!!
Makayla says
Can I use a 9×13 pan?
Ashley says
You could but the baking time would be much less and the brownies much thinner. I havent tried myself in that size pan.