Is there anyone who doesn’t love brownies? With their intense chocolate flavor and dreamy fudgy texture, you can’t help yourself loving these moist little chocolate cakes, can you? But with at least 350 calories per serving, these treats aren’t healthy or calorie-friendly at all. That’s why I want to show you a quick and healthy low-calorie brownie recipe with less than 100 calories per serving! At the same time, we’re incorporating some fruit and veggies into the batter, transforming this wickedly good cheat into a healthy and tasty low-calorie chocolate cake.jump to recipe
Healthy and Calorie-Friendly Brownies
If you’ve ever looked at the nutritional values of some healthy brownie recipes, you’ll know that healthy doesn’t always mean being lower in calories. In fact, there are a lot of healthy brownie recipes that are made without refined sugar and perhaps even without butter. However, this does not mean that those brownies are low in calories. After all, even dark chocolate, nuts, dates or oil bring a lot of calories into those healthy brownie recipes.
However, this brownie recipe cover both – it’s healthy and low in calories. Since pumpkin puree, bananas and the whole wheat flour form the base of our brownie batter, you can consider this recipe as being pretty healthy. Furthermore, we won’t use any sugar, butter or oil. Therefore, the brownies will be low in fats and carbs which ends up in saving at least 270 calories or even more compared to a classic brownie recipe.
Like the classic brownies, these healthy brownies are baked in a square casserole or baking dish that measures approximately 20 by 20 centimeters or 8 by 8 inches. Thus, the quantities given here will make about 9 servings.
- 2 very ripe bananas about 150 to 170 grams or 5.5 to 6 ounces
- 120 grams or half a cup of pumpkin puree (store brought)
- 100 grams or approx. ¾ cup of whole grain flour (spelt or whole wheat flour)
- 10 grams or one and a half tablespoons of baking cocoa
- 7 grams or one and a half teaspoons baking powder
- 60 grams or ¼ cup of erythritol
- 1 pinch of salt
- 80 milliliters or 1/3 cup of soy milk or another plant-based milk alternative
- 2 medium-sized eggs
- 20 grams or 1/8 cup of (sugar-free) chocolate drops or sprinkles
Alternatives & Variations
Instead of erythritol, you can also use another calorie-free sweetener of your choice. Or you can use xylitol, also known as birch sugar. It has the same sweetening power as sugar and is great for baking. Plus, it only has 40% of the calories of sugar.
Furthermore, you can also replace the pumpkin puree with sweet potatoes. To do so, take a sweet potato, cut a small slice in the middle. Place it on a baking tray and put it in the oven at 200°C / 400°F convection oven for about 40 to 60 minutes. As soon as it is buttery soft inside, you can take it out of the oven and let it cool down briefly. Now you should be able to easily peel off the skin. Then mash 120 grams of the soft potato together with the bananas. The remaining steps are the same as described in the recipe.
Make pumpkin puree yourself
To make the muffins, you first need to make the pumpkin puree. If you have some canned pumpkin puree on hand you can totally use it and skip this step. But since it’s a very rare thing in Germany I usually make it myself.
To start, preheat your oven to 200°C or 400°F and cut the pumpkin into several large pieces. Scrape out the seeds and place the pumpkin pieces on a baking sheet. Then put them in the oven for 20 to 30 minutes or until the flesh is buttery soft. Once they’re done, you’ll want to let them cool for a few minutes before you puree them by using an emergency blender or food processor.
Since you’ll only need 120 grams for this low-calorie brownie recipe, you can use the leftovers fore other recipes like my pumpkin pesto or my pumpkin oatmeal recipe which I shared on my Instagram account
Low-Calorie Brownie Recipe
Once the pumpkin puree is ready, you can mash the two bananas with a fork or blender and then stir in the pumpkin.
Now add the rest of the ingredients except the eggs, milk, and chocolate drops. Next, separate the eggs, beat the egg whites until stiff and stir the yolks into the batter. Now add the milk little by little. It is quite possible that you won’t need the complete amount of milk, which is indicated in the recipe since it depends on the sizes of your bananas. Just check the consistency of the dough, it should not be too runny.
Next, carefully fold the beaten egg whites into the brownie bater and then transfer it to a silicon baking dish or baking dish lined with parchment paper. Make sure to evenly distribute the dough before sprinkling the chocolate drops on top. Now pop your low calorie brownies in the oven and let them bake for about 25 minutes at 350°F/180°C convection or 400°F/200°C top/bottom heat.
Make Ahead Chocolate Brownies
After those 25 minutes you can put your brownies out of the oven and then allow them to thoroughly cool before you carefully remove them from the pan. Once they are completely cooled, you can cut them into nine equal-sized squares. And now they are ready to enjoy and they will taste really delicious.
But, if you pop them in the fridge first, let’s say for an hour or two, they will taste even more fantastic. Once they are chilled, this low-calorie brownie recipe develops it’s nicely gooey, moist and fudgy consistency.
Therefore, this low-calorie brownie recipe is perfect for a meal prep. I like to make them on a Sunday so that I have a healthy, sweet snack in my fridge the whole week. And of course, you can also freeze those chocolate cakes. This way they will keep for weeks and you can defrost them when needed.
I hope you like this simple low-calorie brownie recipe. If you have any questions or suggestions about these brownies, feel free to drop them in the comments, or send me a massage via email or Instagram (@julesbalancedrecipes). Also, I would appreciate your comment and rating on this healthy brownie recipe if you’ve tried it. It’s easy to do via the comments section below this post and it would mean the world to me.
Have fun trying it out and bon appétit,
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You might also like:
- Low-Calorie Recipe for Healthy Carrot Muffins
- Easy Recipe for Healthy Apple Cinnamon Bread
- Healthy Recipe for Chocolate Banana Bread and a Holiday Variation
Low-Calorie Brownie Recipe
- 1 baking sheet and blender or mixer if making homemade pumpkin puree
- 1 hand mixer of food processor
- 1 square baking or casserole dish (20×20 cm or 8×8 inches) or an adjustable baking rack
- parchment paper
- 2 small very ripe bananas about150 to 170 grams or 5.5 to 6 ounces
- 120 g pumpkin puree ~½ cup (store-brought or homemade as explained in step one) – for alternatives see note section *
- 100 g whole wheat flour
- 1/2 tbsp baking cocoa ~ 10 grams
- 1½ tsp baking powder ~ 7 grams
- 60 grams erythritol ** ¼ cup
- 1 pinch of salt
- 2 eggs
- 80 ml soy milk ~ ⅓ cup
or another non-dairy milk of your choice
- 20 grams dark chocolate chips ~⅛ cup
Pumpkin Puree (step can be skipped with store-brought puree)
- Preheat the oven to 200°C/400°F. Cut the (Hokkaido) pumpkin in half, scrape out the seeds and chop halves into coarse pieces. Place the pumpkin pieces on a baking sheet and bake them in the oven for about 20 to 30 minutes or until soft.
- Once the flesh is buttery soft, remove the pumpkin from oven, allow to cool briefly, and blend or puree the flesh into a fine puree.
- Preheat the oven at 180°C/350°F. Peel the bananas, mash them finely with a fork. Mix it together with the pumpkin puree. Add the flour, cocoa, baking powder, erythritol, and salt, give it a mix. Separate the eggs, beat the egg whites until stiff. Add the egg yolks to the batter and mix well. Add the milk little by little to create a smooth batter. You may will need a little less than the indicated amount of milk as indicated.
- Gently fold the beaten egg whites into the batter. Line the baking dish with parchment paper (not necessary with a silicone baking pan) and pour in the batter. Spread the chocolate sprinkles or drops on top of the dough and bake the batter in the oven for 25 minutes at 180°C/350°F.
- Let the brownies cool in the pan for about 10 to 20 minutes before lifting them out of the baking dish. Let them cool down completely before cutting them into nine equal pieces. Put them in the fridge for one to two hours before serving for best taste and the typical brownie consistency.
- calories: 90 kcal
- fat: 2.5 g
- carbohydrates: 12 g
- protein: 3.5 g