Introducing my clean & lean, 70 calorie brownies! They are fudgy, chocolate chippy, oil-free, vegan, gluten-free, super-easy to make, and DELECTABLE! They are made with oats and coconut flour.
It’s almost time to start thinking about back-to-school lunches, including healthy options that travel well and please all. And it is always time to think about chocolate, specifically chocolate brownies.
I put both thoughts together and came up with a brownie recipe. Not just any brownie recipe. But super simple (whirl the batter in a blender, in seconds), seriously fudgy, chocolate chip-studded, no artificial sweetener, nothing “healthy” tasting about them, brownies.
Oh, and this, too: each brownie has a measly 70 calories (dark chocolate chips included).
And…there is more. The brownies are:
*Low sugar (only 5.8 grams per brownie)
The cornerstone of these super brownies is a combination of rolled oats and coconut flour. The oats (you only need 1/2 cup (45 g)) add to the fudgy texture of the brownie while the coconut flour adds lightness and a bit of fluff.
I use very ripe bananas for the sweetener and a small amount of coconut sugar (brown sugar will work, too). If you are thinking “I hate bananas!!!“, I have an applesauce option for you in the recipe notes. I tried these with bananas only and…no. Not good. Not sweet enough, and altogether off. The flavor was at once bitter, bland and overly banana. Ugh.
Adding a small amount of coconut sugar (3 tablespoons) changes everything. Perfect sweetness, rich chocolate flavor, and only a faint banana flavor (I can barely taste it at all).This amount only amounts to a little more than 1/2 teaspoon of coconut sugar per brownie–it is worth it!
In lieu of added oil, I opt for full-fat coconut milk, which deliver fat, moisture and an extra hit of flavor in one feel swoop. You won’t taste coconut, yet the coconut milk enhances the deep chocolate flavor of the brownies.
Making the batter is as simple as processing all of the ingredients (except for the chocolate chips; yes, chocolate chips!) in a blender until smooth.
Pour and spread the batter into an 8-inch (20 cm) square baking pan (lined with foil, and also greased on the exposed interior sides). Sprinkle the top with three tablespoons of miniature chocolate chips.
If you only have regular size chips or chunks on hand, give them a rough chop for greater distribution of melty chocolate.
Bake the brownies in a preheated 350F (175C) oven for 18 to 22 minutes until the center of the brownies is set and the surface appears dry. Place pan on a wire cooling rack and cool completley,
The brownies will look dry and more cakey than fudgy when they first emerge from the oven. Don’t worry, they will look fudgy (and taste super-fudgy) once they cool.
Remove the cooled brownies from the pan and cut into 16 squares. YUM!!!
These brownies are destined to wow you with every bite. And because they are packed with clean, healthy ingredients, you can enjoy them any time of day, too.
Making this recipe? I would love to see it!
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- 2 medium-large bananas (8 oz/227 g) (very ripe)
- ¾ cup (175 mL) full fat canned coconut milk
- ½ cup (45 g) rolled oats (certified GF, as needed)
- ⅓ cup (27 g) cocoa powder
- ¼ cup (28 g) coconut flour
- 3 tablespoons (27 g) coconut sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 3 tablespoons (39 g) miniature semisweet chocolate chips
- Preheat oven to 350F (175C). Line a 9-inch (22.5 cm) square baking pan with parchment paper. Spray or grease the exposed interior sides.
- In a blender, process the peeled bananas, coconut milk, oats, cocoa powder, coconut flour, coconut sugar, vanilla, baking soda and salt until blended and completely smooth.
- Spread batter evenly in prepared baking pan, smoothing the top. Sprinkle with the chocolate chips.
- Bake in the preheated oven for 18 to 22 minutes until the center of the brownies is set and the surface appears dry. Place pan on a wire cooling rack and cool completley,
- Run a knife along edge of pan and use the paper overhang to remove brownies to a cutting board. Cut into 16 brownies.
Applesauce variation: 1 cup (250 mL) of unsweetened applesauce can be used in place of the bananas. I recommend adding an additional tablespoon of coconut sugar (more or less to taste) to the batter to make up for the sweetness that would otherwise come from the bananas.
Coconut Milk alternatives: Other varieties of nondairy milk can be used in place of the coconut milk. However, the lack of fat in other milks will make these brownies less fudgy. If using a nondairy milk with low fat content, consider replacing 1 or more tablespoons with the vegetable oil of your choice.
Sugar Options: Feel free to use the granulated sweetener of your choice in place of the coconut sugar.
Coconut Flour & Oats: There are no ready substitutions for these ingredients. You are always welcome to experiment, but I cannot predict the results.