Healthy Low-Calorie Fudgy Brownies – Guilt-Free and Indulgent

Why You’ll Love These Low-Calorie Fudgy Brownies

I love these brownies because they’re everything I want in a dessert: soft, gooey, and full of deep chocolate flavor—but without the heavy sugar or butter. They come together quickly, use simple ingredients, and give me that fudgy texture I always crave. Whether I’m baking them for myself or sharing with friends, they’re always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 ripe bananas – for natural sweetness and moisture

• 2 eggs (or use egg whites for fewer calories)

• ¼ cup cocoa powder – unsweetened

• 2 tbsp nut butter – like almond or peanut butter

• 35 ml sugar-free maple syrup – or any low-carb sweetener

• 1 tsp baking powder

• Pinch of salt – to balance the sweetness

• Optional: a handful of sugar-free or dark chocolate chips or pieces

Directions

Step 1: Prep the oven and pan
I preheat the oven to 180°C (350°F) and line a small baking pan with parchment paper or lightly grease it.

Step 2: Mash the bananas
In a mixing bowl, I mash the ripe bananas until smooth. The riper they are, the sweeter and softer the brownies will be.

Step 3: Add wet ingredients
I mix in the eggs (or egg whites) and stir well until smooth.

Step 4: Add dry ingredients
I stir in the cocoa powder, nut butter, salt, and sugar-free maple syrup. Once that’s fully combined, I add the baking powder and stir until the batter is smooth.

Step 5: Add mix-ins (optional)
If I’m feeling extra indulgent, I fold in a few chocolate chips or chunks at this point.

Step 6: Bake
I pour the batter into the prepared pan and spread it evenly. I bake for 15–20 minutes, or until a toothpick inserted into the center comes out mostly clean.

Step 7: Cool and slice
I let the brownies cool completely in the pan before cutting into 8 even pieces.

Servings and timing

This recipe makes 8 brownies. It takes about 10 minutes to prep and 15–20 minutes to bake, so I can have fresh, healthy brownies ready in under 30 minutes.

Variations

• Lower-calorie swap: I use egg whites instead of whole eggs to save on calories.

• Nut-free version: I swap the nut butter with sunflower seed butter or oat butter.

• Extra texture: I stir in chopped walnuts or almonds for a bit of crunch.

• Dairy-free: I stick with dairy-free chocolate chips and nut butter for a fully dairy-free treat.

• Espresso boost: A dash of instant espresso powder deepens the chocolate flavor without adding caffeine.

Storage/reheating

I store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate them for up to a week. They’re also freezer-friendly—I just wrap them individually and freeze for up to 2 months. To enjoy, I let them thaw at room temp or give them a quick warm-up in the microwave.

FAQs

Can I make these ahead of time?

Yes! I make a batch on Sunday and keep them in the fridge for grab-and-go snacks during the week.

Can I use another sweetener?

Definitely. I’ve made them with stevia, monk fruit syrup, or even a splash of honey (if I’m not keeping it sugar-free).

How do I make them even more fudgy?

I slightly underbake them and let them set as they cool. That gives them a gooier center.

Can I use applesauce instead of banana?

Yes, but I prefer bananas for their sweetness and texture. Unsweetened applesauce will work, though the flavor and moisture level will be a bit different.

Are these good for kids?

Absolutely! These brownies are sweet, soft, and made with real ingredients—perfect for kids’ lunchboxes or after-school snacks.

Conclusion

These healthy low-calorie fudgy brownies are the perfect solution for when I want something indulgent without the sugar crash. They’re rich, soft, and made with nourishing ingredients that leave me feeling good after every bite. Whether I’m baking them for dessert or prepping a week’s worth of healthy snacks, this is a recipe I always keep in my rotation.

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