Low Fat Vegan Chocolate Brownies
Indulge in guilt-free decadence with these Low Fat Vegan Chocolate Brownies—rich, fudgy, and irresistibly chocolaty without the added guilt. This easy recipe combines wholesome ingredients like whole-wheat pastry flour, unsweetened applesauce, and maple syrup to create a naturally sweet, moist treat that's completely dairy-free and plant-based. Vegan dark chocolate chips add a luscious burst of flavor in every bite, while unsweetened cocoa powder provides that deep, chocolatey goodness. Ready in just 30 minutes from start to finish, these brownies are the perfect quick and healthy dessert or snack option for any occasion. Whether you're following a vegan diet, watching your fat intake, or simply craving a better-for-you chocolate treat, these brownies are sure to become a household favorite. Serve them as is or with a scoop of dairy-free ice cream for an extra-special treat!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
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.
In a large mixing bowl, whisk together the whole-wheat pastry flour, cocoa powder, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, combine the unsweetened applesauce, maple syrup, plant-based milk, and vanilla extract. Stir until smooth and uniform.
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.
Fold in the vegan dark chocolate chips to distribute them evenly throughout the batter.
Transfer the batter to the prepared baking pan and spread it into an even layer using a spatula.
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).
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).
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
Calories |
1573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1407 mg | 61% | |
| Total Carbohydrate | 333.2 g | 121% | |
| Dietary Fiber | 62.7 g | 224% | |
| Total Sugars | 158.4 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 305 mg | 23% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 2384 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
