No Fat Brownies

photo by Marlene. photo by Marlene.
photo by Marlene.
photo by Afsha B. photo by Afsha B.
photo by Afsha B. photo by Afsha B.
photo by Afsha B. photo by Afsha B.
photo by Afsha B. photo by Afsha B.
Ready In:




  • Preheat oven to 350°F.
  • Spray a square non-stick baking pan (8 inch x 8 inch) with non-stick cooking spray.
  • Combine the ingredients in a large mixing bowl, blend well. Pour batter into pan and bake 20-30 minutes until cooked. To test if batter is cooked, insert a toothpick. If it comes out clean, brownie is cooked.
  • Remove from oven and let cool for five minutes in pan.
  • Gently remove from pan; place on wire rack and when cool, sprinkle with icing sugar if desired. Cut into eight squares. Enjoy!

Questions & Replies

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  1. Afsha B.
    I am a terrible baker but these were so good! I just lost 30lbs & am slowly adding back treats. This is one for the weekend! Can I use almond flour?
  2. Grampa S.
    I had a quadruple bypass last year and am now restricted to less than 14g of saturated fat per day. Cakes, cookies, doughnuts... all a thing of the past... until now. These are so light and spongy and gooey.... DELICIOUS!! I also tried making them with Stevia instead of sugar (since I'm also diabetic and not supposed to be eating them) but that fell flat. I'll keep experimenting though. :D
  3. Kareem H.
    a great recipe came out perfect but for a darker chocolate flavour, I added 3 spoons of coffee to the chocolate.
  4. SAHS7930
    These brownies had a very nice, satisfying consistency and texture, but they could have definitely used more of a chocolate flavor - the applesauce sort of overpowered the cocoa powder. If I make these again, I'll add chocolate chips and cut the applesauce to 1/2 cup.
  5. makeitsnappy
    these are fabulous! they are not quite 'brownie' brownies, but they are very good quality for a no fat brownie. i have made these several times and have often run out of applesauce or only had one egg. i have used half the eggs required when doubling the recipe and they turned out fine. i have used 1/3 cup applesauce and 1/3 cup water and they turned out fine. i would recommend using enough eggs if you have them, because the eggs add a lot of the texture and fluffiness. i once used berry yoghurt instead of applesauce and they turned out even better! the yoghurt added the right amount of moisture and texture that the brownie needed and the berry flavour tasted wonderful with the chocolaty flavour! i have almost always made these sugar-free and despite the lack of sugar which, would usually add the texture, they were still gorgeous! this is a fantastic recipe which requires little effort, can be made with left over ingredients from the pantry, and produces beautiful results. thank you.


  1. Chefs wife 2
    For a non fat brownie these were pretty good. I added some sliced almonds on the top before baking. The next time I bake them I am going to use mashed bananas instead of the applesauce to try and get a bit of flavor as I agree with the other reviewer as there was something 'off' in the flavor. My husband suggested(he is a chef) that 3 minutes before the brownies are done to turn the oven on to broil so the almonds can get toasted and this too would add to the flavor. He liked them, so that is a good thing!!!
  2. Crocheting Mama
    Good for a non-fat brownie. I used recipe #120610 without cinnamon or sugar. I pureed it in a blender so that I wouldn't have apple chunks in my brownies. I thought these were good but the flavor was just slightly off. I'm not sure why. Not sure if just a little but more sugar would make a difference. I think you could substitute non-fat sour cream or yogurt for the applesauce. In the interest of losing weight, I would definitely make these again. I baked for over 25 minutes and it made 9 big brownies.



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