20 Decadent Lowfat Brownie Recipes Irresistibly Healthy

Who says you can’t have your brownie and eat it too? These 20 decadent low-fat brownie recipes prove that indulgence and health can go hand-in-hand. Whether you’re craving fudgy, cakey, or loaded with mix-ins, we’ve got a guilt-free version that’ll satisfy your sweet tooth without derailing your goals. Get ready to bake up a batch—because delicious just got a whole lot lighter!

Fudgy Lowfat Black Bean Brownies

These secretly healthy brownies are so rich and fudgy, no one will guess they’re packed with protein and fiber—thanks to a sneaky black bean base!

Ingredients:

• 1 (15 oz) can black beans, rinsed and drained
• 3 large eggs
• 3 tbsp melted coconut oil
• 1/2 cup cocoa powder
• 2/3 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup dark chocolate chips

Instructions:

1. Preheat oven to 350°F. Line an 8×8″ baking pan with parchment paper.
2. Blend black beans, eggs, melted coconut oil, cocoa powder, maple syrup, vanilla extract, baking powder, and salt in a food processor until completely smooth (about 1 minute).
3. Fold in dark chocolate chips, then pour batter into the prepared pan.
4. Bake for 25–28 minutes until the edges pull away from the pan but the center is still slightly soft.
5. Cool completely before slicing—they’ll firm up as they sit!

The beans create an ultra-moist crumb while keeping these brownies surprisingly light. Perfect for sneaking veggies into dessert without a hint of beaniness.

Tip: For extra gooeyness, warm slices for 10 seconds in the microwave before serving.

Lowfat Zucchini Brownies with Dark Chocolate

These Lowfat Zucchini Brownies with Dark Chocolate are so fudgy and rich, you’d never guess they’re packed with sneaky veggies—perfect for satisfying your sweet tooth guilt-free!

• 1 cup grated zucchini (squeezed dry with a towel)
• 1/2 cup unsweetened applesauce
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup whole wheat flour
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/3 cup dark chocolate chips (plus extra for topping)

1. Preheat oven to 350°F and line an 8×8-inch baking pan with parchment paper.
2. In a bowl, mix zucchini, applesauce, maple syrup, and 1 tsp vanilla extract until smooth.
3. Stir in whole wheat flour, 1/2 cup cocoa powder, 1 tsp baking soda, and 1/4 tsp salt until just combined.
4. Fold in 1/3 cup dark chocolate chips, then spread batter evenly into the pan. Sprinkle extra chocolate chips on top.
5. Bake for 20–25 minutes until the edges pull away from the pan (a toothpick should come out mostly clean—these stay fudgy!).

The zucchini keeps these brownies ultra-moist while the dark chocolate adds a grown-up depth—no one will suspect they’re lowfat! Tip: For extra decadence, dust with flaky sea salt while still warm.

Flourless Lowfat Avocado Brownies

These fudgy brownies get their rich texture from creamy avocado—no flour or butter needed, but you’d never guess it from the first bite!

Ingredients:

• 1 large ripe avocado (about ½ cup mashed)
• ½ cup unsweetened cocoa powder
• ½ cup maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• ¼ tsp salt
• ½ tsp baking soda
• ⅓ cup dark chocolate chips (plus extra for topping)

Instructions:

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. Scoop the avocado into a blender or food processor. Add ½ cup cocoa powder, ½ cup maple syrup, eggs, 1 tsp vanilla, ¼ tsp salt, and ½ tsp baking soda. Blend until completely smooth.
3. Fold in ⅓ cup chocolate chips, then pour the batter into the prepared pan. Sprinkle extra chips on top.
4. Bake for 20–25 minutes, until the edges are set but the center is still slightly soft. Cool completely before slicing.

The avocado keeps these brownies ultra-moist while letting the deep chocolate flavor shine—no odd aftertaste, just pure indulgence.

Tip: For extra fudginess, chill the brownies overnight before serving!

Lowfat Greek Yogurt Brownies

These fudgy brownies get a protein-packed upgrade with Greek yogurt, keeping them moist without the guilt—perfect for when you need a chocolate fix that doesn’t derail your day.

Ingredients:

• ½ cup unsweetened cocoa powder
• ¾ cup all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup plain lowfat Greek yogurt
• ¾ cup granulated sugar
• ¼ cup melted coconut oil (or vegetable oil)
• 1 large egg
• 1 tsp vanilla extract
• ½ cup dark chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. In a bowl, whisk together ½ cup cocoa powder, ¾ cup flour, ½ tsp baking powder, and ¼ tsp salt.
3. In another bowl, mix ½ cup Greek yogurt, ¾ cup sugar, ¼ cup melted oil, 1 egg, and 1 tsp vanilla until smooth.
4. Fold dry ingredients into the wet mix until just combined. Stir in ½ cup chocolate chips (if using).
5. Spread batter into the pan and bake for 20–25 minutes, until edges pull away from the sides but the center is still slightly soft.
6. Cool completely before slicing—trust us, they’ll set into the perfect chewy texture!

The Greek yogurt adds a subtle tang and keeps these brownies irresistibly dense, while the melted chocolate chips create little pockets of gooey goodness. Tip: For extra richness, dust with flaky sea salt right after baking.

Lowfat Sweet Potato Brownies

These fudgy brownies sneak in nutrient-packed sweet potato for a lighter treat that doesn’t skimp on rich chocolate flavor.

Ingredients:

• 1 cup mashed cooked sweet potato (about 1 medium)
• ½ cup unsweetened applesauce
• ¼ cup maple syrup
• 1 tsp vanilla extract
• ½ cup cocoa powder
• ⅓ cup whole wheat flour
• 1 tsp baking powder
• ¼ tsp salt
• ⅓ cup dark chocolate chips (plus extra for topping)

Instructions:

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. In a bowl, whisk together mashed sweet potato, applesauce, maple syrup, and vanilla extract until smooth.
3. Sift in cocoa powder, whole wheat flour, baking powder, and salt. Stir until just combined.
4. Fold in ⅓ cup dark chocolate chips, then spread batter evenly into the prepared pan. Sprinkle extra chocolate chips on top.
5. Bake for 20–22 minutes until the edges pull away from the pan but the center is still slightly soft.
6. Cool completely before slicing—trust us, they’ll firm up into the perfect chewy texture!

The sweet potato keeps these brownies irresistibly moist while cutting the need for butter or oil. A sneaky win for dessert lovers!

Tip: For extra fudginess, chill the brownies for an hour before serving.

Lowfat Pumpkin Spice Brownies

These fudgy brownies sneak in pumpkin for moisture without the guilt, and the warm spice blend makes them taste like autumn in every bite.

Ingredients:

• ¾ cup canned pumpkin puree (not pie filling)
• ½ cup unsweetened applesauce
• ⅓ cup maple syrup
• 1 tsp vanilla extract
• 1 cup whole wheat flour
• ½ cup cocoa powder
• 1 tsp baking soda
• 1½ tsp pumpkin pie spice
• ¼ tsp salt
• ⅓ cup dark chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. In a bowl, whisk together pumpkin puree, applesauce, maple syrup, and vanilla extract until smooth.
3. In another bowl, sift whole wheat flour, cocoa powder, baking soda, pumpkin pie spice, and salt. Fold dry ingredients into the wet mixture until just combined (don’t overmix). Stir in chocolate chips if using.
4. Spread batter evenly into the prepared pan. Bake for 20–22 minutes until the edges pull away from the pan and a toothpick comes out with moist crumbs (not wet batter).
5. Cool completely before slicing into squares.

The pumpkin keeps these brownies irresistibly dense, while the cocoa and spice create a deep, cozy flavor—no one will guess they’re lowfat!

Tip: For extra gooeyness, warm individual squares in the microwave for 10 seconds before serving.

Lowfat Almond Flour Brownies

These Lowfat Almond Flour Brownies are fudgy, rich, and secretly wholesome—perfect for when you want a treat without the guilt.

• 1 cup almond flour
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup maple syrup
• 1/4 cup unsweetened applesauce
• 1 large egg
• 1 tsp vanilla extract
• 1/4 cup dark chocolate chips (optional)

1. Preheat oven to 350°F and line an 8×8-inch baking pan with parchment paper.
2. In a bowl, whisk together 1 cup almond flour, 1/3 cup cocoa powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, mix 1/2 cup maple syrup, 1/4 cup applesauce, 1 egg, and 1 tsp vanilla until smooth.
4. Fold the dry ingredients into the wet mixture until just combined. Stir in 1/4 cup chocolate chips if using.
5. Spread batter evenly into the pan and bake for 18–20 minutes, until the edges pull away slightly (center will be soft).
6. Cool completely before slicing—trust us, it’s worth the wait for that dense, melt-in-your-mouth texture!

Tip: For extra richness, sprinkle flaky salt on top right after baking.

Lowfat Coconut Oil Brownies

These fudgy brownies get a subtle tropical twist from coconut oil, keeping them rich but lighter than the classic version.

Ingredients

• 1/2 cup lowfat coconut oil, melted and cooled slightly
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 tsp salt
• 1/2 cup dark chocolate chips

Instructions

1. Preheat oven to 350°F. Line an 8×8″ baking pan with parchment paper.
2. Whisk together 1/2 cup melted coconut oil, 3/4 cup granulated sugar, and 1/4 cup brown sugar in a bowl until smooth. Beat in 2 eggs and 1 tsp vanilla.
3. Sift in 1/2 cup cocoa powder, 1/2 cup flour, and 1/4 tsp salt. Stir just until combined, then fold in 1/2 cup chocolate chips.
4. Spread batter evenly into the pan. Bake 20-22 minutes until the edges are set but the center is slightly soft.
5. Cool completely before slicing for clean edges.

The coconut oil adds a delicate fragrance without overpowering the chocolate, and a slightly crisp top gives way to a dense, fudgy center.

Tip: For extra coconut flavor, toast 1/4 cup shredded coconut and sprinkle on top before baking.

Lowfat Banana Oat Brownies

These fudgy brownies sneak in wholesome oats and ripe bananas for a guilt-free treat that still feels indulgent.

Ingredients:

• 1 cup mashed ripe bananas (about 2 medium)
• 1/2 cup unsweetened applesauce
• 1/4 cup honey
• 1 tsp vanilla extract
• 1 cup old-fashioned oats
• 1/2 cup whole wheat flour
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup dark chocolate chips

Instructions:

1. Preheat oven to 350°F. Line an 8×8″ baking pan with parchment paper.
2. In a bowl, whisk together mashed bananas, applesauce, honey, and vanilla extract until smooth.
3. Add oats, whole wheat flour, cocoa powder, baking soda, and salt. Stir until just combined.
4. Fold in dark chocolate chips, then spread batter evenly into the prepared pan.
5. Bake for 20–22 minutes until edges pull away from the pan and a toothpick comes out mostly clean.

The bananas keep these brownies ultra-moist while the oats add a satisfying chew—no one will guess they’re lowfat!

Tip: For extra richness, sprinkle a few extra chocolate chips on top right after baking.

Lowfat Peanut Butter Swirl Brownies

These Lowfat Peanut Butter Swirl Brownies deliver rich chocolatey goodness with a lighter twist—thanks to Greek yogurt and a dreamy peanut butter swirl that’ll have you sneaking extra bites.

• ½ cup creamy peanut butter (low-sugar or natural)
• ¾ cup all-purpose flour
• ⅓ cup unsweetened cocoa powder
• ½ tsp baking powder
• ¼ tsp salt
• ¾ cup granulated sugar
• ¼ cup plain nonfat Greek yogurt
• 1 large egg
• 1 tsp vanilla extract
• ¼ cup unsweetened applesauce

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. In a bowl, whisk together ¾ cup flour, ⅓ cup cocoa powder, ½ tsp baking powder, and ¼ tsp salt.
3. In another bowl, mix ¾ cup sugar, ¼ cup Greek yogurt, 1 egg, 1 tsp vanilla, and ¼ cup applesauce until smooth. Gradually fold in dry ingredients.
4. Spread batter into the pan. Drop ½ cup peanut butter in dollops on top, then swirl with a knife.
5. Bake for 20–22 minutes until edges pull away from the pan (center will be slightly fudgy). Cool before slicing.

The magic here? Greek yogurt keeps them moist without the guilt, while the peanut butter swirl adds a salty-sweet contrast that’s downright addictive.

Tip: For cleaner slices, chill brownies for 30 minutes before cutting.

Lowfat Mint Chocolate Brownies

These lowfat mint chocolate brownies are fudgy, refreshing, and secretly wholesome—perfect for when you want a treat without the guilt.

• 1/2 cup unsweetened applesauce
• 1/4 cup plain nonfat Greek yogurt
• 1/2 cup granulated sugar
• 1/4 cup cocoa powder
• 1 tsp peppermint extract
• 1/2 cup all-purpose flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/3 cup dark chocolate chips (divided)

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. In a bowl, whisk together applesauce, yogurt, sugar, cocoa powder, and peppermint extract until smooth.
3. Fold in flour, baking soda, and salt until just combined. Stir in half the chocolate chips.
4. Spread batter evenly into the pan and sprinkle remaining chocolate chips on top.
5. Bake for 20–22 minutes, until edges pull away from the pan but the center is still slightly soft.
6. Cool completely before slicing.

The peppermint extract gives these brownies a cool, bright finish that balances the deep chocolate flavor—no frosting needed!

Tip: For extra minty freshness, add a few drops of peppermint extract to the batter after baking (just poke holes in the warm brownies and drizzle).

Lowfat Raspberry Swirl Brownies

These fudgy brownies get a fruity upgrade with a tangy raspberry swirl—perfect for when you want something indulgent but not too heavy.

Ingredients:

• 1/2 cup unsweetened applesauce
• 1/4 cup plain nonfat Greek yogurt
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/4 tsp salt
• 1/4 cup fresh or frozen raspberries (thawed if frozen)
• 1 tbsp powdered sugar

Instructions:

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. In a bowl, whisk together applesauce, yogurt, granulated sugar, brown sugar, and vanilla extract until smooth.
3. Sift in flour, cocoa powder, and salt. Stir just until combined (don’t overmix). Pour batter into the pan.
4. In a small bowl, mash raspberries with powdered sugar until saucy. Dollop over the brownie batter, then swirl gently with a knife.
5. Bake for 20–22 minutes, until edges pull away from the pan but the center is still slightly soft. Cool completely before slicing.

The raspberry swirl adds a bright contrast to the rich chocolate, while the applesauce keeps these brownies moist without the guilt. Tip: For extra tang, swap the raspberries for blackberries or diced strawberries!

Lowfat Espresso Brownies

These Lowfat Espresso Brownies deliver rich chocolate flavor with a caffeine kick—perfect for when you need a little pick-me-up without the guilt.

• 1/2 cup unsweetened applesauce
• 1/4 cup brewed espresso, cooled
• 1/4 cup unsweetened cocoa powder
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 large egg
• 1/2 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 tbsp mini chocolate chips (optional)

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. In a bowl, whisk together 1/2 cup applesauce, 1/4 cup espresso, 1/4 cup cocoa powder, 1/2 cup sugar, 1 tsp vanilla, and the egg until smooth.
3. Add 1/2 cup flour, 1/2 tsp baking powder, and 1/4 tsp salt, stirring just until combined. Fold in 2 tbsp chocolate chips (if using).
4. Spread batter into the pan and bake for 20–22 minutes, until edges pull away from the sides and a toothpick comes out clean.

The espresso deepens the chocolate flavor while keeping these brownies moist and fudgy—no one will guess they’re lowfat! Tip: For extra intensity, dust cooled brownies with a pinch of espresso powder.

Lowfat Carrot Cake Brownies

These fudgy brownies sneak in shredded carrots for a moist, cake-like texture—plus, they’re lightened up without sacrificing flavor!

Ingredients:

• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/3 cup unsweetened applesauce
• 1 large egg
• 1 tsp vanilla extract
• 1 cup finely shredded carrots (about 2 medium)
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. Whisk together 1 cup all-purpose flour, 1/3 cup cocoa powder, 1 tsp baking powder, and 1/2 tsp salt in a bowl.
3. In another bowl, mix 1/2 cup granulated sugar, 1/4 cup brown sugar, 1/3 cup applesauce, 1 egg, and 1 tsp vanilla extract until smooth. Fold in shredded carrots.
4. Gradually stir dry ingredients into the wet mixture until just combined. Fold in walnuts (if using).
5. Spread batter evenly into the pan. Bake for 20–22 minutes, or until a toothpick comes out with moist crumbs (not wet batter). Cool completely before slicing.

The carrots keep these brownies extra tender, while the cocoa adds deep richness—no one will guess they’re lowfat!

Tip: For cleaner slices, chill the brownies for 30 minutes before cutting.

Lowfat Double Chocolate Brownies

These fudgy, guilt-free brownies pack a double chocolate punch without the heavy butter—perfect for when you need a rich treat that won’t weigh you down.

Ingredients:

• ¾ cup unsweetened applesauce
• ½ cup granulated sugar
• ¼ cup packed brown sugar
• 1 large egg
• 2 tsp vanilla extract
• ½ cup all-purpose flour
• ½ cup unsweetened cocoa powder
• ½ tsp baking powder
• ¼ tsp salt
• ⅓ cup dark chocolate chips (60% cacao or higher)

Instructions:

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. In a bowl, whisk together ¾ cup applesauce, ½ cup granulated sugar, ¼ cup brown sugar, 1 egg, and 2 tsp vanilla until smooth.
3. Sift in ½ cup flour, ½ cup cocoa powder, ½ tsp baking powder, and ¼ tsp salt. Stir until just combined.
4. Fold in ⅓ cup chocolate chips, then spread batter evenly into the prepared pan.
5. Bake for 20–22 minutes until the edges pull away from the pan but the center is still slightly soft. Cool completely before slicing.

The secret here? Applesauce keeps them moist while the double hit of cocoa and melted chocolate chips delivers deep flavor. They’re so decadent, no one will guess they’re low-fat!

Tip: For extra gooeyness, underbake by 1–2 minutes and chill before cutting.

Lowfat Hazelnut Brownies

These fudgy brownies pack all the rich chocolatey goodness you crave, with a nutty twist and a lighter touch—perfect for guilt-free indulgence.

Ingredients:

• 1/2 cup unsweetened applesauce
• 1/4 cup plain nonfat Greek yogurt
• 1/2 cup granulated sugar
• 1/4 cup cocoa powder
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/3 cup chopped hazelnuts, lightly toasted

Instructions:

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. In a bowl, whisk together 1/2 cup applesauce, 1/4 cup yogurt, 1/2 cup sugar, 1/4 cup cocoa powder, and 1 tsp vanilla until smooth.
3. Fold in 1/2 cup flour, 1/4 tsp baking powder, and 1/4 tsp salt until just combined. Stir in 1/3 cup hazelnuts.
4. Spread batter evenly into the pan. Bake for 20–22 minutes, until the edges pull away slightly and the center is set but still soft.
5. Cool completely before slicing into squares.

The toasted hazelnuts add a delightful crunch, while the applesauce keeps these brownies moist without the usual oil overload.

Tip: For extra flavor, sprinkle a pinch of sea salt on top right after baking!

Lowfat Matcha Green Tea Brownies

These fudgy matcha brownies are a guilt-free twist on the classic, with earthy green tea flavor and a tender crumb—no butter needed!

Ingredients:

• ¾ cup all-purpose flour
• 2 tbsp high-quality matcha powder
• ¼ tsp salt
• ½ cup unsweetened applesauce
• ½ cup granulated sugar
• ¼ cup honey
• 1 large egg
• 1 tsp vanilla extract
• ¼ cup mini white chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. Whisk together ¾ cup all-purpose flour, 2 tbsp matcha powder, and ¼ tsp salt in a bowl.
3. In another bowl, mix ½ cup applesauce, ½ cup sugar, ¼ cup honey, 1 egg, and 1 tsp vanilla until smooth.
4. Fold dry ingredients into the wet mixture until just combined. Stir in ¼ cup white chocolate chips if using.
5. Spread batter evenly into the pan. Bake for 20–22 minutes until edges pull away from the sides (center should still be slightly soft).
6. Cool completely before slicing into squares.

The matcha adds a sophisticated bitterness that balances the sweetness, while the applesauce keeps them moist without oil. Tip: For extra flair, dust cooled brownies with a little extra matcha powder!

Lowfat Cherry Almond Brownies

These fudgy brownies get a fruity twist with tart cherries and a nutty crunch from almonds—all while keeping things light!

Ingredients

• ¾ cup unsweetened applesauce
• ½ cup granulated sugar
• ¼ cup packed light brown sugar
• 1 large egg
• 2 tbsp almond butter
• 1 tsp vanilla extract
• ½ cup all-purpose flour
• ½ cup unsweetened cocoa powder
• ½ tsp baking powder
• ¼ tsp salt
• ⅓ cup dried tart cherries, chopped
• ¼ cup sliced almonds

Instructions

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. In a bowl, whisk together ¾ cup applesauce, ½ cup granulated sugar, ¼ cup brown sugar, 1 egg, 2 tbsp almond butter, and 1 tsp vanilla until smooth.
3. Fold in ½ cup flour, ½ cup cocoa powder, ½ tsp baking powder, and ¼ tsp salt until just combined. Stir in ⅓ cup cherries.
4. Spread batter into the pan and sprinkle with ¼ cup sliced almonds. Bake for 20–22 minutes until edges pull away from the pan.
5. Cool completely before slicing.

The almond butter keeps these brownies moist without oil, while the cherries add pops of tangy sweetness. Perfect for when you want dessert without the guilt!

Tip: For extra almond flavor, swap 1 tbsp of the applesauce for almond extract.

Lowfat Salted Caramel Brownies

These fudgy brownies get a grown-up twist with a swirl of salted caramel—minus the guilt, thanks to smart ingredient swaps.

Ingredients:

• 1/2 cup unsweetened applesauce
• 1/4 cup plain Greek yogurt
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup store-bought or homemade salted caramel sauce
• Flaky sea salt, for sprinkling

Instructions:

1. Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper.
2. Whisk together 1/2 cup applesauce, 1/4 cup Greek yogurt, 1/2 cup granulated sugar, 1/4 cup brown sugar, and 1 tsp vanilla until smooth.
3. Fold in 1/2 cup flour, 1/2 cup cocoa powder, 1/4 tsp baking soda, and 1/4 tsp salt until just combined (batter will be thick).
4. Spread batter into the pan. Drizzle 1/4 cup caramel sauce over the top and swirl gently with a knife.
5. Bake for 20–22 minutes until edges pull away from the pan (center will still look slightly soft).
6. Cool completely, then sprinkle with flaky sea salt before slicing.

The caramel creates pockets of gooey sweetness against the rich cocoa base, while the sea salt balances every bite. Tip: For cleaner slices, chill the brownies for 30 minutes before cutting.

Lowfat Orange Zest Brownies

These Lowfat Orange Zest Brownies are a citrusy twist on the classic, with a lightened-up texture that doesn’t skimp on rich chocolate flavor.

• 1/2 cup unsweetened applesauce
• 1/3 cup granulated sugar
• 1/4 cup cocoa powder
• 1 tsp vanilla extract
• 1 large egg
• 1/2 cup all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp salt
• 2 tbsp fresh orange zest (from about 1 medium orange)
• 1/4 cup dark chocolate chips

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. In a bowl, whisk together 1/2 cup unsweetened applesauce, 1/3 cup granulated sugar, 1/4 cup cocoa powder, 1 tsp vanilla extract, and the egg until smooth.
3. Gently fold in 1/2 cup all-purpose flour, 1/4 tsp baking powder, 1/4 tsp salt, and 2 tbsp orange zest until just combined. Stir in 1/4 cup dark chocolate chips.
4. Spread batter evenly into the prepared pan. Bake for 18–20 minutes, or until a toothpick inserted comes out with moist crumbs (not wet batter).
5. Let cool completely before slicing into squares.

The bright orange zest cuts through the deep chocolate, making these brownies feel indulgent yet surprisingly light. Tip: For extra zing, sprinkle a pinch of orange zest on top before baking!

Conclusion

Who says healthy can’t be indulgent? These 20 decadent low-fat brownie recipes prove you can enjoy rich, fudgy treats without the guilt. Whether you’re craving classic chocolate or a creative twist, there’s something here for every baker. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share the love—pin this roundup for your next baking adventure!