Low Calorie Brownie (gluten free?)

So there I was reading through facebook and on my friend Katherine’s timeline I see a recipe for 37 calorie brownies!!!! Well it started a huge chain reaction on her timeline and so I had to make them then and there to see whether they were real and any good.

Below is the full recipe as it appears however I did change one or two things (hence my title “low calorie” versus 37 calorie). I also didn’t see gluten in anything but I wasn’t sure which is why I have a question mark by the title.

First the recipe and then the pictures. I have to say they were actually quite delicious.  Very very moist and somehow they held together too which when you read the ingredients you will wonder how. They were super quick and easy to make.  All done in about 40 minutes.

3/4 cup nonfat Greek yogurt  (original recipe used vanilla flavoured)

1/4 cup skim milk

1/2 cup Cocoa powder

1/2 cup Old fashioned rolled oats (like Quaker)

1/2 cup Truvia (or any natural/stevia based sweetener that pours like sugar) – I used mostly organic real sugar and topped it up with Splenda (I am not that crazy about artificial sweeteners – hence the more than 37 calories – but not high calorie by any means)

1 egg

1/3 cup applesauce

1 teaspoon baking powder

1 pinch salt

* I added some chopped pecans to the mixture and blended and then topped with some chopped pecans when finished)

Preheat the oven to 400°F. Grease a square baking dish (I used 8″x8″). Combine all ingredients into a food processor or a blender, and blend until smooth (about 1 minute). Pour into the prepared dish and bake for about 15 minutes (I baked mine for 25 minutes as they were still wet at 15 minutes). Allow to cool completely before cutting into 9 large squares.

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brownies

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Enjoy!

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7 thoughts on “Low Calorie Brownie (gluten free?)

  1. Wow! Low calorie brownies! These are so similar to my brownie recipe except instead of the yogurt and milk, I use coconut butter and almond butter and tapioca as the “egg”. I’ll have to try subbing coconut yogurt next time, although they won’t have that firm fudgy ness and will be quite soft, I presume, but hey for a great calorie reducer, it’s worth a shot!! Good call on adding the pecans, those are my favorite nut!

    • I will tell you I tried them again using Splenda as a sweetner and no sugar and wound up throwing them all out as they had a very strong chemical taste. Even if you use all sugar they are still pretty good calorie wise on a per square basis I think.

  2. Oh and as long as one using certified labeled gluten-free oats (such as Bobs red mill), then yes the recipe would be gluten-free. They hold together well because of the egg and the applesauce acts a binding agent and even the oats help stick when baked.

    • Thanks for clarifying – I wasn’t sure about the oats – my version probably wasn’t gluten free as I used an organic oat but not the gluten free version. What I liked about these was I decided to make them and I had every ingredient in my fridge or cupboard – nothing fancy just simple. You have a much more extensive knowledge than I do on the ingredients that work for baking and gluten free diets – one of the reasons I love reading your blog.

  3. Very nice looking brownie! I stumbled upon your blog today, and really like it so far, following you now. Always looking for good ideas, found this interesting.

    • Thank you so much apsara! I hope you find some inspiring recipes on the blog. I went through yours too and found some great information and recipes! I’ll be reading your blog too 😉

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