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+ servings

Low-Calorie Brownie Recipe

Julia SchmittJulia Schmitt
Healthylow-calorie chocolate brownies with less than 100 calories per serving. Instead of store-brought or homemade pumpkin puree can also use some baked sweet potato.
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Vorbereitung 45 Minuten
Zubereitung 25 Minuten
Gesamtzeit 1 Stunde 10 Minuten
Gericht Cake, pastries, Snack
Küche American
Portionen 9 servings
Kalorien 90 kcal

Kochutensilien

  • 1 baking sheet and blender or mixer if making homemade pumpkin puree
  • 1 hand mixer of food processor
  • 1 square baking or casserole dish (20x20 cm or 8x8 inches) or an adjustable baking rack
  • parchment paper

Zutaten
  

  • 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
  • ½ tablespoon baking cocoa ~ 10 grams
  • teaspoon 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

Anleitungen
 

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.

Brownie Batter

  • 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.

Serve

  • 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.

Notizen

* Instead of pumpkin, you can also use a sweet potato. To do this, simply take the sweet potato, cut a small slice in the middle, and bake it on a baking tray at 200° convection oven for about 40 to 60 minutes or until soft. Let it cool briefly, then remove the skin and mash 120g of the potato together with the bananas. The remaining steps are the same as described in the recipe.
** Erythritol can be substituted for xylitol or sugar.
nutritional values per serving (1/9 of the dough)
  • calories: 90 kcal
  • fat: 2.5 g
  • carbohydrates: 12 g
  • protein: 3.5 g

Nährwerte

Calories: 90kcal
Keyword healthy brownie recipe, snack recipe under 100 calories
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