Delicious Low Calorie Brownies: Only 45 Calories!
Guilt-Free Treat Desserts.
Fudgy, chocolatey brownies at just 45 calories each. A perfect guilt-free treat for when the cravings hit.
I remember one rainy Tuesday afternoon, I had this overwhelming craving for chocolate. Ugh, you know the feeling. But I didn't want the sugar crash or the heaviness that comes with a super rich dessert. So, I started playing around in the kitchen. A little of this, a little of that. My first few attempts were… well, let's just say they were edible. But then, this version happened. The texture was just right—dense and chewy. The flavor was all there. I took a bite, and just, wow. It was the perfect little moment of quiet indulgence, no strings attached.
Why You'll Fall in Love with These Brownies
- •They're genuinely rich and chocolatey. No compromises on flavor.
- •So fudgy and moist, you'd never guess the secret.
- •At only 45 calories, you can have two (or three!).
- •One bowl, simple ingredients. So easy.
- •Perfect for satisfying that 3 PM chocolate craving.
- •They make the whole house smell incredible.
My sister tried these and could not believe they were low-calorie. She said, 'No way. These are too good.' And then she ate three more. I think that says it all, honestly.
Essential Ingredient Guide
- Unsweetened Applesauce: This is our secret weapon. It replaces the oil or butter, giving the brownies incredible moisture and a naturally sweet touch without the fat and calories. It's magic.
- Unsweetened Cocoa Powder: Go for a good quality one if you can. Since it's the star, the flavor really shines through. This is where all that deep, dark chocolate goodness comes from.
- Zero-Calorie Sweetener: I use a granulated erythritol blend. It measures just like sugar and bakes really well, giving you the sweetness you expect in a brownie without adding any calories. A game changer.
Complete Cooking Process
- First, get that oven warming up to 350°F. There's nothing like a warm oven to make the kitchen feel cozy.
- Prep your 8x8 pan. I like using parchment paper with a little overhang. It makes lifting the whole block of brownies out so, so easy later.
- Grab one bowl for your dry things—flour, sweetener, cocoa powder, baking powder, and salt. Give it a good whisk to break up any little cocoa clumps.
- In a smaller bowl, whisk the applesauce, egg, vanilla, and milk. It'll look a little plain, but this is the heart of the moisture.
- Now, gently fold the wet into the dry. The key is *gently*. Overmixing makes them tough, and we want soft and fudgy.
- Spread the batter in your pan. It’s thick, so use a spatula to nudge it into the corners.
- Bake for about 20 minutes. Keep an eye on them. The edges should look set, but the middle should still be soft.
- The cooling part is crucial. I mean it. Letting them set in the pan is what transforms them from cakey to fudgy. Patience is everything here.
Your Questions, Answered
→Can I add chocolate chips?
Of course! Just be mindful that it will add calories. I suggest using a tablespoon or two of mini sugar-free chocolate chips to keep things light.
→How do I store these brownies?
Just pop them in an airtight container. They'll stay fresh at room temperature for about 3 days. Honestly, they get even fudgier on day two.
→Can I use a different type of flour?
A 1-to-1 gluten-free baking flour should work well. I haven't tried it with almond or coconut flour, as they absorb moisture differently and would change the texture.
→My batter seems really thick. Is that normal?
Yes, completely normal! It's not a thin, pourable batter. It should be thick and spreadable, almost like a very soft dough. That's what makes them so dense and fudgy.
Delicious Low Calorie Brownies: Only 45 Calories!
Craving a sweet treat? Discover these amazing low calorie brownies! Fudgey, chocolatey, and just 45 calories each. Perfect for guilt-free indulgence.
Timing
Prep Time
10 minutes
Cook Time
20-22 minutes
Total Time
32 minutes
Recipe Details
Ingredients
For the Brownies
- 011/2 cup all-purpose flour
- 021/2 cup granulated zero-calorie sweetener (like erythritol)
- 031/3 cup unsweetened cocoa powder
- 041/2 teaspoon baking powder
- 051/4 teaspoon salt
- 061/2 cup unsweetened applesauce
- 071 large egg
- 081 teaspoon vanilla extract
- 092 tablespoons unsweetened almond milk (or any milk)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease an 8x8 inch baking pan or line it with parchment paper for easy removal.
In a medium bowl, whisk together the dry ingredients: flour, sweetener, cocoa powder, baking powder, and salt. Make sure there are no lumps.
In a separate, smaller bowl, mix together the wet ingredients: applesauce, egg, vanilla extract, and almond milk.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; a few streaks of flour are okay.
Spread the batter evenly into your prepared baking pan. It will be thick.
Bake for 20-22 minutes. A toothpick inserted into the center should come out with moist crumbs attached, not wet batter.
Let the brownies cool completely in the pan on a wire rack before cutting. This is the hardest part, I know, but it's so important for that fudgy texture.
Once cooled, cut into 16 small squares and enjoy your guilt-free moment.
Notes & Tips
- 1For a deeper chocolate flavor, you can use dark cocoa powder.
- 2Feel free to add a 1/4 teaspoon of cinnamon for a little warmth.
- 3These brownies are meant to be thin and fudgy, not thick and cakey.
Tools You'll Need
- •Do not overbake. It's the number one rule for fudgy brownies. Pull them out when a toothpick has moist crumbs, not when it's perfectly clean.
- •Let them cool completely before cutting. This is so important for clean slices and the perfect dense texture.
- •Sift your cocoa powder if it's lumpy. This ensures a smooth, uniform chocolate flavor without any dry pockets.
- •Use room temperature ingredients (especially the egg) for a batter that comes together more smoothly.