RecipeChocolate Fudge Brownies

Nutrition Facts
Amount per Serving
  • Calories: 130
  • Protein: 3 g
  • Total Fat: 4.5 g
    • Unsaturated Fat: 2.5 g
    • Saturated Fat: 2 g
  • Cholesterol: 30 mg
  • Total Carbohydrate: 23 g
  • Dietary Fiber: 2 g
  • Total Sugar: 16 g
    • Natural Sugar: 2 g
    • Added Sugar: 15 g
  • Sodium: 75 mg

brownie a day keeps the frownie away. These gems are insanely good; moist and gooey with intense chocolate flavor and made without any butter or granulated sugar. Best part? This is the eaaaasiest homemade brownie recipe ever. Just a toss, mix and bake situation… no electric mixer or double boilers needed. You can be a chocolate purist (that’s me) or add chopped cherries for a chocolate-cherry explosion (that’s my husband, Ian). Word of caution: Do NOT make this if you live alone. It’s tough to stop eating them, lol. Also, in the spirit of research, I tested one with a scoop of vanilla ice cream and it was OMG-out of this world. Just saying.

It’s important to use an 8×8 square baking pan for this recipe, as that will yield a perfect height for your brownies. If you only have a 9×9 baking pan, that’s okay, but your brownies will be flatter and the cooking time will be shorter (start checking at about 28 minutes). Do not use a 9×13 pan since it’s too big for this recipe and will create very flat brownies.

  • Prep time
  • Total Time
This recipe makes 16 squares
  • • ¾ cup whole wheat flour (or all-purpose)
  • • ½ cup cocoa powder
  • • ½ tsp instant coffee powder, optional
  • • ½ tsp baking powder
  • • ½ tsp kosher salt
  • • ½ cup applesauce
  • • 3 large eggs, lightly beaten
  • • ¾ cup maple syrup
  • • 1 cup semi-sweet chocolate chips, more for sprinkling on top

Preheat oven to 350°F. Line with an 8 x 8 inch baking dish with parchment paper and set aside.

In a medium mixing bowl, add the flour, cocoa powder, instant coffee, salt and baking powder, and whisk until well combined.

Add the eggs, maple syrup and applesauce to the dry ingredients. Stir to form a creamy batter, being thoughtful to not overmix. Fold in the chocolate chips.

Pour batter into the prepared pan and jiggle it to evenly distribute throughout the pan. Sprinkle additional chocolate chips over the top, if you’d like. Bake in the oven on the middle rack for 35 minutes. This will result in super-moist gooey brownies. For cakier, firmer brownies, bake for an extra few minutes. Allow to cool for 5-10 minutes before slicing and serving.

Love a tart twist? Try these Chocolate Cherry Brownies!