Enjoy these low sugar brownies in less than 30 minutes. Made with wholesome and simple ingredients, like bananas, oat flour and flax egg, these small batch fudgy brownies are naturally gluten free and dairy free. With an added scoop of protein to keep you full and energized, this the only healthy brownie recipe you need!
As a chocolate lover, I am a huge fan of traditional brownies, like my Classic Dairy Free Fudgy Brownies, Biscoff Brownies or my Slutty Brownies. However, these healthy vegan brownies definitely cure my sweet tooth when I do not want to have a sugar overload. They are full of rich chocolate flavor and do not spike my blood sugar levels as much. Plus, the added protein keeps me full longer. If you want a protein free option, try my healthy banana brownies.
WHY YOU'LL LOVE THIS RECIPE
- Simple to make. These fudgy healthy brownies are so simple to make with basic ingredients! All you need is one bowl, one bread pan and less than 10 minutes to prep them. It could not get any easier.
- Perfect for meal prep. This is a great recipe for meal prep, especially if you crave something sweet but do not want to eat a sugary brownie (although, we love those too!). Make a batch for the entire week then store them in an airtight container to enjoy them the next day (or the next!).
- Refined Sugar Free, Dairy Free + Gluten Free. Unlike regular brownies, these gooey brownies are not made with any dairy, sugars or gluten! They use as a base, pure maple syrup for sweetener and plant based milk for texture. They have a total of 6 grams of sugar in each.
- High in Fiber. Bananas, which are the heart of this recipe, are packed with fiber! Oats, the other star, are also high in fiber. Meaning these delicious treats will not only curb your sweet tooth, but they will you regular (and full!).
- Oat Flour. Instead of using all purpose flour, these brownies use oat flour. Make your own oat flour by adding old fashioned rolled oats into a food processor and blending them until they are a flour like consistency.
- Protein Powder. These brownies will keep you full longer and have more energy due to the added protein powder. Use your favorite protein powder - just make sure there it is not high in sugar. I like to use Vega protein in mine. If you have any leftover you want to bake with, make my banana protein muffins!
- Unsweetened Cocoa Powder. To get the best fudgy texture, use unsweetened cocoa powder. Contrary to what you would think, most cocoa powder is unsweetened. Hershey brand has a great unsweetened cocoa powder, as well as Navita, which is my personal favorite!
- Maple Syrup. To keep these refined sugar-free brownies sweet, we are using maple syrup in place of traditional sweetener, like white sugar. You can also use agave nectar or honey in place. To make completely sugar-free brownies, you can also use liquid monk fruit.
- Dark Chocolate Chips. I sprinkle dark chocolate chips on top of my brownies to add a little more of an indulgent feel, as well as put them inside the batter itself! Feel free to use sugar-free chocolate chips or milk chocolate chips if you prefer.
- Coconut Oil. Liquid or melted coconut oil is necessary for this recipe. If you do not have coconut oil, you can also use vegan butter. I have not tried with unsweetened applesauce yet.
- Plant Based Milk. I use unsweetened almond milk for this recipe, but any unsweetened plant based milk will work.
- Overripe Banana. Overripe banana also helps keep these brownies sweet without added refined sugar. If your banana is not ripe, learn how to ripen it.
STEP BY STEP INSTRUCTIONS
Step 1. Add about ¾ cups of old fashion rolled oats to a food processor and blend until 75% of the oats are a flour-like texture.
Step 2. Make your flax egg by added the flax to the water and allowing it to sit for 5-7 minutes.
Step 3. Add the banana to a medium to large mixing bowl and mash the banana with your fork.
Step 4. Add the wet ingredients (flax egg, maple syrup, plant based milk, coconut oil) and the dry ingredients (oat flour, cocoa powder, baking soda + baking powder, and protein powder) into the bowl with the mashed banana and mix until it is completely combined. It will be slightly thick.
Step 5. Fold in the chocolate chips until they are fully mixed throughout the brownie batter.
Step 6. Grease a bread tin or add parchment paper to it and then pour batter into the pan. For best results, use the back of a spoon or spatula or your hand to push the batter down into the bread pan so it is an even layer. Option to sprinkle extra chocolate chips and sea salt on top for extra flavor.
Step 7. Place the brownies into the oven for 12-14 minutes or until you can do the toothpick test where you insert a toothpick and remove it cleanly. Allow them to cool for 10-15 minutes then cut them using a clean knife.
TIME SAVING HACKS
These brownies are so quick to make, you won't need to save much time! However, to cut down on a few minutes of prep, blend your old fashioned rolled oats beforehand. I like to blend a full bag of oats so I can use it for the rest of the month whenever I need oat flour.
REHEATING + STORAGE
If you enjoy your brownies on the warmer side, gently heat the brownies for 10 seconds in the microwave. Be careful though - the chocolate chips can easily melt. They are also amazing with some sugar-free whip cream on top!
These dairy free brownies will store well in an airtight container for up to 5 days. Store them in a cool, dry place. If your kitchen or pantry runs warm, place them in the fridge. I have not tried freezing the batter or the brownies yet, so I cannot recommend it.
- Make sure your banana is ripe! If your banana is not ripe enough, it will change the taste and consistency of these brownies.
- Do not overbake. These brownies are gooey, so they may seem slightly underbaked to the eye when you pull them out of the oven, but they are OK!
Fudgy Low Sugar Chocolate Brownies (Gluten Free, Dairy Free)
- 1 overripe banana mashed
- 1 flax egg 1 tbsp ground flaxseed + 3 tbsp of water
- 2 tbsp maple syrup
- ¼ cup + 2 Tbsp almond milk
- 1 tsp coconut oil melted
- ½ cup oat flour see notes below
- 3 tbsp cocoa powder
- ½ tsp baking soda
- ½ tsp baking powder
- ½ cup protein powder
- 2 tbsp dark chocolate chips plus extra for topping
- Make your flax egg by combining 1 tbsp of ground flax with 3 tbsp of water. Let it sit for 5-7 minutes.
- If you are making your own oat flour, place about ¾ cups of whole old fashioned rolled oats into a food processor or blender and pulse until the oats are 75% ground.
- Preheat your oven to 350 degrees F and grease a a bread pan.
- In a large mixing bowl, mash your banana until it is completely flattened.
- Add the wet ingredients (flax egg, maple syrup, plant based milk, coconut oil) and the dry ingredients (oat flour, cocoa powder, baking soda + baking powder, and protein powder) into the bowl with the mashed banana and mix until it is completely combined. It will be slightly thick.
- Once well mixed, fold in dark chocolate chips. Your mixture will be thick and smooth.
- Pour the batter into the bread pan. Use the back of a spoon or spatula or your hand to push the batter down into the bread pan so it is an even layer. Option to sprinkle extra chocolate chips and sea salt on top for extra flavor.
- Bake for 12-14 minutes. This brownie will not look fully baked when you remove it, but it will firm up. Allow it to cool for 15 minutes before cooling.
- Enjoy immediately or store in an air tight container in the fridge for up to 5 days.
Craving more brownies?
Check out my 25 best dairy free brownie recipes!