Low Calorie Brownies

5 from 10 votes

If you’re on a diet but have the sweet tooth, these Low Calorie Brownies are for you. Rich, fudgy and so chocolatey, you’ll never guess these brownies have just 68 calories each. Oil-free, butter-free, nut-free recipe!

Prep Time10

Cook Time20

Course: Dessert, Snacks

Cuisine: American

Keyword: baking, gluten-free, high protein, low calorie

Servings: servings

Ingredients

1 egg
2 bananas ripe
50 grams (1/2 cup) oat flour or replace with preferred flour
20 grams (3 tbsp) coconut flour or 40 grams (½ scant cup) oat flour (see notes*)
30 grams (3 tbsp) granular sweetener (erythritol) or more to taste (see notes*)
25 grams (1/4 cup) cocoa powder
a pinch of salt
2 to 4 tbsp milk of choice (see notes*)

Optional

chocolate chips

Instructions

Preheat oven to 180°C (350°F) and fold a 15 cm x 15 cm (7 inch x 7 inch) brownie pan with parchment paper.
In a large bowl, mash the bananas and combine with the egg until you get a smooth mixture.
Add oat flour, coconut flour, granular sweetener, cocoa powder and a pinch of salt, then mix well until you get a smooth brownie batter. Depending on size and ripeness of the bananas, you may need to add up to 60 ml (¼ cup) of milk: start with 1 to 2 tbsp and add as much milk as required to get a smooth batter.
Transfer the low calorie batter to the prepared brownie pan, top with chocolate chips if you want and bake in hot oven for 20 to 25 minutes. Let cool completely at room temperature before slicing.

Notes

Coconut flour is more absorbent than other flours. For this reason, if you plan to replace coconut flour with grain-based flours you will need a larger quantity (for oat flour it should be about 40 grams or 1/2 scant cup).
The quantity of granular sweetener depends on your taste preferences. Ripe bananas already give plenty of natural sweetness to the brownies; but if you have the sweet tooth you may need more erythritol (or a similar alternative).
The quantity of milk required depends on both size and ripeness level of the bananas. Start with 1 to 2 tbsp and add as much milk as required to get a smooth batter, up to 60 ml (or 1/4 cup).

Nutrition