If you think that a healthy diet cannot include brownies, we are going to change that thought. A fit brownie may not be the ideal health food, but they do have some amazing health benefits. Plus, simple recipe substitutions can reduce the amount of fat and calories, making your dessert a little less sinful.
Plus, there's a psychological benefit to eating the foods you crave, something that can actually help you maintain your healthy diet over time.
You can have it all, just not all in one day. When you're trying to lose weight, a diet that deprives you of all satisfying foods could be setting you up for failure. Instead, some nutritionists recommend indulging in little "treats." Eating a little brownie can curb your craving without breaking your diet. Just be sure to limit your snacks to 100-200 calories and stick to desserts that are the most healthy, like fruit and yogurt.
This brownie fit is made with wholesome ingredients and is high in protein (over 68 grams in the entire recipe!). Plus, it contains healthy fats and is super low carb. Unlike commercial protein brownies, these have no fillers, no additives, and take 40 minutes to prepare.
Because it's healthy?
Most brownies are made with a combination of flour, butter, sugar, and chocolate. Although we love all of those things, we thought we'd make a recipe that would get the same chocolatey texture and flavor, but with better ingredients for you.
This brownie fit is healthier because it does not contain gluten no cereal. It is made only with oat flour. It also has an all-natural sweetener, since instead of using white or brown sugar, we use an unrefined, plant-based sweetener.
Also, the added oil is minimal. Most brownie recipes call for 1/2 to 1 cup of butter or vegetable oil and this healthy brownie recipe only calls for 1 tablespoon of coconut oil. Much of the fat (and sweetness for that matter) comes from the nut butter.
To make these healthy brownies vegan, you can substitute the eggs for aquafaba. It works wonderfully, with the brownies coming out of the oven just as gooey and delicious as the ones that contain eggs.
How do you know when they are ready?
Any brownie recipe will provide a recommended bake time, but since ovens can differ greatly (and are often poorly calibrated), it is always advised to test for toothpick. In the "toothpick test," we'll stick a toothpick or skewer into the brownie for about 2 seconds. Unlike a cake recipe, we don't want the toothpick to come out clean. If this happens, we probably have overbaked the brownie.
We want the toothpick to come out with lots of moist crumbs attached (for a sweet brownie) or even a little bit of half-baked batter attached (for a sticky brownie). You have to remember that the brownie will continue to bake for a few more minutes even after it is out of the oven, so it is better to make a mistake and not bake it well.
Although we personally prefer brownies to be sweet, almost gooey, this confection can range in texture from almost cake-like to super gooey. Where on this texture scale will depend on how long we bake them and whether or not we add leavening agents.
To make cake-type brownies, we will add about half a teaspoon of baking powder and bake for a longer time. In the "toothpick test," we're looking for a clean toothpick with only a few crumbs attached. To make super gooey brownies, we won't add any leavening agents and bake it for a shorter amount of time. In the "toothpick test," we'll look for a toothpick with lots of wet crumbs and even half-baked batter.
Why do they sink in the middle?
We shouldn't be scared if the brownies sink in the middle. That's almost guaranteed to happen if we make super gooey brownies. Because we're essentially underbaking them, the brownies don't develop enough structure to hold a domed shape once they start to cool.
So if the goal is to make brownies sweet or gooey, and they sink in the middle as they cool, we've done just fine. Nothing happens if they are flatter than expected. Especially since it does not contain too much flour.
Tips
These taste more amazing once chilled and refrigerated. They become much denser and more consistent, which takes them to another level. We will store the leftover protein brownies in a sealed container in the refrigerator. If we leave them at room temperature, they will spoil easily. They will keep fresh for at least two weeks.
The brownie fit is freezer safe and can also be stored in the freezer. We will place the wrapped brownies in individual zip bags or all the pieces in a freezer-safe container. Also, this brownie is great for kids, so we can put it in a lunch box or as an after school snack.
If we can't eat all these brownies in one sitting, there is a storage solution. Regardless of how we choose to store them, it is recommended to give them a little heat in the microwave for 15-20 seconds to warm them up and re-melt the chocolate chips.
They can be stored on the counter, in an airtight container for up to 3-5 days. They can also be in the fridge, in an airtight container for up to five days. Or we can put it in the freezer. We just have to let it cool completely, then wrap each brownie in a piece of plastic wrap and then again in a piece of aluminum foil. They can last in the freezer for 3 months.
These brownies can get a bit crumbly, but it gets better when they cool. You have to be patient before cutting them. It may be a better idea to put them in the fridge before cutting them. That, in addition, it is better to cut them with a plastic knife.
