It just so happens that I’m still on a healthy dessert kick.
I highly doubt it’s going away anytime soon, since I’ve been doing lots of experimenting with brownies in my kitchen lately!
I want to say these cakey brownies are special (not in the way you might think). They’re special because they could really be served as a cake with frosting to eat with a fork, or as a square to eat like a brownie.
I ate them like brownies, at least. With a schload of peanut butter smothered on top.
It’s like a 2-for-1 dessert. Who doesn’t love that kinda deal?
In the midst of my babbling about cakey brownies, I’ll tell you why these are healthier than some of the others you might find boxed on your grocer’s shelves.
These are not sugar-free, but they are definitely lower in sugar than your average brownie. I used organic agave syrup (which yes, still translates to SUGAR) but I didn’t use cups of it, which is generally what’s required for your average brownie recipe.
I also used a healthier oil – coconut oil. Sometimes I opt to use Greek yogurt in place of oils, but I haven’t felt that lately since baked goods don’t usually last as long if they’re made with yogurt. And in my latest bout of struggling with sweets, I’ve decided I don’t want to be forced with the necessity of stuffing a whole pan of brownies in my face.
You know, because I don’t like to share my sweets too often. Although I did let the hubs get his hands on these, and he approved!
These cakey chocolate chip brownies aren’t as sweet as your normal brownie (obvi because there is less sugar), but they have the perfect rich cocoa flavor. Add some peanut butter, and you’ve got a fantastic dessert on your plate!
Cakey Chocolate Chip Brownies
- Total Time: 30 minutes
- Yield: 9 servings 1x
Description
I want to say these cakey brownies are special (not in the way you might think). They’re special because they could really be served as a cake with frosting to eat with a fork, or as a square to eat like a brownie.
Ingredients
- ½ cup all-purpose flour (or flour of choice)
- ½ cup unsweetened cocoa powder
- ¼ teaspoon baking soda
- 1 scoop Shakeology protein powder
- dash of salt
- 3 large eggs
- 1 Tbsp organic agave syrup
- ¼ cup of coconut oil
- ½ cup applesauce
- splash vanilla
- 1 packet stevia
- 2 tablespoon mini chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In a small bowl, mix flour, cocoa powder, baking soda, salt, and protein powder.
- In a larger bowl, mix eggs, agave syrup, applesauce, vanilla, and stevia.
- Microwave coconut oil for 30 seconds in a bowl. Once completely melted, stir into the wet egg mixture.
- Stir in dry ingredients until fully mixed, then mix in chocolate chips.
- Pour into a greased 8×8 glass pan.
- Bake for 20 minutes, until cooked through.
Notes
1 brownie is 6 Weight Watchers points.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Healthy Dessert
Nutrition
- Serving Size: 1 brownie
- Calories: 170
- Sugar: 8 g
- Sodium: 99 mg
- Fat: 10 g
- Saturated Fat: 0 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 71 mg
I’m in the midst of a fudgy brownie up next. Stay tuned!
WHAT WOULD YOU PREFER TO EAT? CAKE OR BROWNIES?
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