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low calorie brownie recipe
- Total Time: 101 minutes
- Yield: 12 servings 1x
- Diet: Low Calorie
Description
These low calorie brownies offer a fudgy, guilt-free chocolate treat, perfect for satisfying sweet cravings while maintaining healthy eating goals. Their deep chocolate aroma and vibrant beetroot swirl make them truly indulgent.
Ingredients
Scale
- 120 g (1 cup) whole wheat pastry flour, (or all-purpose flour for a lighter texture)
- 40 g (0.5 cup) unsweetened cocoa powder, (opt for Dutch-processed for darker color)
- 5 g (1 teaspoon) baking powder
- 2 g (0.5 teaspoon) fine sea salt
- 200 g (1 cup) granulated sugar substitute (erythritol/stevia blend), (monk fruit sweetener blend is another excellent option)
- 2 large eggs, room temperature
- 120 g (0.5 cup) unsweetened applesauce, (plain Greek yogurt can also work)
- 60 ml (0.25 cup) neutral vegetable oil (like canola or sunflower)
- 5 ml (1 teaspoon) alcohol-free vanilla extract
- 150 g (about 1 medium) cooked beetroot, peeled and finely pureed
- 20 g (2 tablespoons) granulated sugar substitute (erythritol/stevia blend)
- 1 g (0.25 teaspoon) ground cardamom
- 5 ml (1 teaspoon) fresh lemon juice
- 1 g (0.25 teaspoon) unsweetened cocoa powder, for dusting
Instructions
- Prep Oven and Pan: Preheat your oven to 175 C (350 F). Lightly grease and line an 20×20 cm (8×8 inch) baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- Combine Dry Ingredients: In a medium bowl, whisk together the whole wheat pastry flour, unsweetened cocoa powder, baking powder, and fine sea salt until evenly combined. Set aside.
- Whisk Wet Ingredients: In a large bowl, whisk together 200 g (1 cup) granulated sugar substitute, eggs, unsweetened applesauce, vegetable oil, and alcohol-free vanilla extract until the mixture looks smooth and well combined.
- Mix Brownie Batter: Gradually add the dry ingredients to the wet, mixing gently until just combined. Do not overmix; a few small lumps are fine for a fudgier texture.
- Prepare Beet Swirl: In a separate small bowl, combine the pureed beetroot, 20 g (2 tablespoons) granulated sugar substitute, ground cardamom, and fresh lemon juice. Stir until thoroughly combined and vibrant.
- Assemble Brownie Base: Pour about two-thirds of the brownie batter into the prepared baking pan and spread it evenly to form the base.
- Swirl and Layer Batter: Dollop spoonfuls of the spiced beetroot puree over the brownie base. Carefully spoon the remaining one-third of the brownie batter over the beetroot dollops. Using a knife or skewer, gently swirl the beetroot puree into the batter to create a beautiful marbled pattern, aiming for distinct ribbons of color.
- Bake Brownies: Bake for 20-25 minutes, until a toothpick (avoiding beet swirl) yields moist crumbs. The edges should be set, and the center slightly fudgy.
- Cool Completely: Remove the pan from the oven and let the brownies cool completely on a wire rack for at least 1-2 hours. This time is crucial for setting that perfect fudgy texture.
- Slice and Serve: Once cool, slice into 9-16 squares. Plate a single brownie, dusting one corner with cocoa for contrast to highlight the vibrant beetroot swirl.
Notes
For dietary preferences, use almond flour, oat flour, or a gluten-free all-purpose blend for a gluten-free version. For a vegan twist, flax eggs and dairy-free yogurt work well as substitutes. Always check expiration dates on leavening agents and flours for best results.
- Prep Time: 18 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (approx. 50 g)
- Calories: 130 calories
- Sugar: 5 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 35 mg