Fudgy brownies with a crackly top must come from heaven. Regardless of whether you believe in a god or not, fudge brownies would be on my list of essentials for any sort of paradise. Healthier fudge brownies would be even better.
Brownies are supposed to be decadent and through a lot of experimentation, I’ve found that it’s difficult to make a recipe healthier as if you reduce the sugar, you need more fat and if you reduce the sugar then you need more sweetener and more fat to compensate.
Healthy baking can be a tricky business as changing ingredients modifies the chemical reactions that occur during baking and this can change the entire texture. Even baking times can change the texture in a matter of minutes.
I’m sure we’ve all had the experience of overbaking fudgy brownies and making a pretty good chocolate cake instead. Not that I have anything against chocolate cake, but sometimes you just need a goddamn brownie! (And this is where the brownie induced insanity began)
So yeah these brownies are lower in calories than regular brownies and low in fat, but not sugar so they’re still a treat, but much better than the 200 calories in a regular brownie.
And they even have a secret ingredient- pureed carrots. Of course, it doesn’t have to be pureed carrot that you use, any kind of pureed vegetable (preferably squash) could potentially work. So feel free to substitute pumpkin or sweet potato instead.
It may sound weird, but there are quite a few recipes that use sweet potato instead and it’s used to add more moisture to the brownies in place of the oil.
There is a slight taste of Greek yoghurt to these brownie bites, but it makes them taste like chocolate cheesecake brownies which I don’t mind. However, if you aren’t a fan of the greek yoghurt taste in brownies, then feel free to use a vanilla flavoured greek yoghurt or add some baking soda to your yoghurt and leave it for 10 minutes or so, so it can neutralise the acid in the yoghurt and get rid of some of the tang. Alternatively, increase the amount of cocoa powder to give it a richer chocolate taste and cover up the taste of the yoghurt.
I haven’t tried this, but I’m sure you could replace the yoghurt with more pureed carrot or squash and use that instead.
Bake these for 10-12 minutes and be sure not to overbake. A toothpick inserted into the centre should come out with moist crumbs, but not streaks of batter. However, I like mine really fudgy, so I took them out after 8 minutes and left them to cool in the pan. Next time around, I’ll take them out after 10 minutes just to firm them up a little more.
They get even fudgier the next day if you’re willing to wait that long.
Yum, just look at that crackly top. Just the way a brownie should be.
Fudgy Eggless Brownie Bites
Prep time: 10 minutes
Cook time: 10-12 minutes
Total time: 25 minutes
Yield: 12 brownie bites
Calories per serving: 78
Dark brown sugar
Carrots, raw (peeled and boiled until soft)
Low fat Greek yoghurt (can use flavoured)
- 1 tsp
Vanilla extract (or almond extract)
- 7.5 ml / 1/2 tbsp
Coconut oil, melted
- Preheat the oven to 180°C/ 160°C fan assisted and lightly grease a mini muffin tray or line with mini muffin cases.
- Mix together the flour, cocoa powder and salt together and set aside in a small bowl.
- Peel the carrots and boil them for 10 minutes or until they are very soft. Alternatively place in a microwave safe bowl and add 2 tablespoons of water and microwave for 5 minutes covered or until soft and tender.
- Add the boiled carrots and yoghurt to a blender and blend until smooth. Add the sugar, vanilla extract and coconut oil and blend again.
- Add the flour and cocoa powder and pulse to combine, stopping when just mixed together (be extra careful not to overmix in the blender).
- Tap the bottom of the blender on the counter to remove any air bubbles before pouring or spooning the mixture into the mini muffin tin, filling them nearly to the top.
- Bake in the oven for 8-10 minutes or until a toothpick inserted into the centre comes out with moist crumbs, but no streaks of batter.
- Leave to cool on the tray for a few minutes before transferring to a cooling rack to dry completely.
- Store leftovers in the fridge covered for up to 4 days or in the freezer for later.
Makes 12 brownie bites
Serving size: 1 brownie bite
Fat: 0.5 g
Saturated fat: 0.5 g
Carbs: 17.4 g
Fibre: 0.6 g
Sugar: 14.2 g
Protein: 1.1 g
The nutritional information was calculated for the recipe as written. Any changes will affect the final calorie count.
You can use other vegetables such as squashes in place of the carrot. I haven’t tried with applesauce, but I’m sure that would work fine.
To reduce the Greek yoghurt flavour, you can replace 60g of the yoghurt with 1 egg and 15ml of milk instead, but this may affect the texture slightly and make it cakier.