whole wheat brownies

Healthy Whole Wheat Avocado Brownie Bites! (No Butter & Low Sugar)

I was on the hunt for chocolate this afternoon! I will be posting a lot of healthier recipes coming up. Over the holiday break, I found myself diving into all the unhealthy foods (Pie, fudge, peanut brittle, frosted cookies, truffles etc.) and now it’s time to get back on track with clean eating.

Creating healthier versions to my favorite foods helps me stay on track. It’s like having your cake and eating it too. It’s super fun to get creative in the kitchen, too! 

Today, I chose to make healthy brownies! I took one of my mom’s recipes and transformed all the ingredients. I substituted the butter with yogurt and avocado; I took out the salt, replaced the sugar with Stevia and agave, added extra unsweetened cocoa powder instead of chocolate bark, and used whole wheat flour instead of white. 

The brownies turned out awesome! They didn’t taste light, either. They were super rich, chocolaty, and fudge-y. I told Jeremy to try one before I told him what it was made of and he LOVED them! He was excited to find out they were healthy. 

Oh, and you can’t taste ANY of the avocado! They are very close to tasting like the boxed dark chocolate brownies! 

Ingredients:
* 1 Medium Avocado, 3 Medium Eggs, 1 Cup Whole Wheat Flour, ½ Cup Unsweetened Cocoa Powder, 1/3 Cup Hot Water, 1 Tbsp Vanilla Bean Paste or Vanilla Extract, 6 OZ Vanilla Yogurt, 5 Packets Stevia, 3 Tbsp Dark Chocolate Chips, 3 Tbsp Honey or Agave. 

Preheat the oven to 350 Degrees

Add the egg, avocado, and yogurt to a mixing bowl and mix on high until combined. 

Mix in the vanilla and Stevia. 

Add the water to the cocoa powder and mix. The consistency should be like icing. If it’s too thick, add water by the tbsp. 

Mix the chocolate into the yogurt, eggs, and avocados. 

Mix well. If you do not have an electric mixer, you can use a food processor or a blender. 

Add the flour to the mixing bowl.

Combine! 

Adding the agave is 100% optional. You could also use honey. I like things to be sweet, so I added about three tablespoons to the batter. 

Grease a baking dish and add batter to it. Spread the batter out evenly. 

I used a 5 in X 10 in pan. You can use a larger one and make the brownies thicker if you’d like. 

Topping the brownies with dark chocolate chips is a definite must! It reminds me of the fudge brownies that get frosted with more fudge. 

Sprinkle the dark chocolate chips on top. 

Bake in the oven for 25-30 minutes! 

Use the toothpick method to check if they are done! They should be nice and firm. 

Let them cool for about 30 minutes in the refrigerator before cutting into them. You will want to keep these in the refrigerator. The cold air gives the brownies a fudgy texture and brings out the chocolate flavors!

Cut the pan into 48 mini bites or 12 large brownies! 

Serving Size: 4 brownie bites: 

For 4 brownie bites: 106 Calories, 16 g Carbs, 5 g Fat, 4 g Protein, 4 g Fiber, 5 g Sugar

Nutrition for 1 brownie bite: 27 Calories, 4 g Carbs, 1 g Fat, 1 g Protein, 1 g Fiber, 1 g Sugar. 

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65 Calorie Whole Wheat Pumpkin Brownies! (No Butter & No Added Sugar)

I was at it again with the healthy brownies. The dangerously cold weather left me no choice but to stay inside. I made it outside with Grumples a couple times, but that was the extent the end of it. 

I had a lot of people writing me to ask about a replacement for the avocado in the avocado brownies. I didn’t realize that a lot of people were actually allergic to it. I thought the avocado brownies were so good and not fair to the ones who couldn’t try it, so I tested out the same recipe, but with pumpkin as a substitute. 

And by golly gee willikers! They were a success! And for all of you pumpkin haters…you can’t taste the pumpkin! Jeremy, his mom, and dad (All pumpkin haters) had one and loved them! No pumpkin detected. 

And if you are wondering how Jeremy’s parents tried the pumpkin brownies if they took off earlier, well it’s because the roads were so treacherous! They had to turn around. Weeee! Is it selfish of me to be happy about that? 

The ingredients in the pumpkin brownies are almost identical to the avocado brownies but with a couple changes in the measurements. 

Ingredients: *3 Medium Eggs, 1 Tsp Vanilla Extract, *½ Cup Unsweetened Cocoa Powder,*1/3 Cup HOT water, *1 Heaping Cup Whole Wheat Flour (Or Gluten Free Flour), *6 Ounces Vanilla Yogurt, *1 Cup Pumpkin Puree, *¾ Cup Stevia In The Raw (Baking Stevia) *1 Tsp Dark Chocolate Chips, *1 Tsp Butterscotch Chips. 

Measure out your pumpkin and add it to the bowl with the eggs. 

Beat the eggs, vanilla, yogurt, and pumpkin together. 

Mix in the Stevia. 

Add the water to the cocoa powder and mix. 

The consistency should be like icing. If it’s too thick, add water by the tbsp. 

Mix the cocoa into the pumpkin bowl. 

This recipe works very well with gluten free flour! You can use gluten free or whole wheat. 

I used whole wheat, but if I was taking this somewhere else, I’d use gluten free just in case someone had an allergy. 

Mix the heaping cup of flour into the wet ingredients. 

Grease a baking dish and add batter to it. Spread the batter out evenly. 

I used a 5 in X 10 in pan. You can use a larger one and make the brownies thicker if you’d like. 

Top the brownies with the butterscotch chips and dork chocolate chips. You could choose almost any topping! 

Walnuts, cranberries, cherries, coconut, peanut butter, white chocolate chips, and M&Ms all work great!

Place the brownies in the oven at 350 degrees and bake for about 25-35 minutes. Use the toothpick method to tell if they are done. 

Once they are out of the oven, place them in the refrigerator and let them cool. The colder they are, the fudgier they get! 

Cut them into fifteen large squares! 

Nutrition Per Brownie: 65 Calories, 11 g Carbs, 2 g Fat, 3 g Protein, 2 g Fiber, 2 g Sugar. 

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