Looking for low calorie cookie dough brownies you can eat on a calorie deficit? These brownies are the best thing ever! Not only super indulgent and full of flavour, they are super fudgy and taste just like the full calorie version, but at only 60-70 cals each, depending on how much cookie dough you would like on your brownies! At less than 70 cals, these are guaranteed to hit the spot, you will never go back to regular cookie dough brownies again after trying this recipe! You can eat three of these for half the calories of a full calorie cookie dough brownie! THE INGREDIENTS
🤍 50g Plain or All-purpose flour – you could also switch this out for a gluten free flour or oat flour
🤍 33g Unsweetened cocoa powder – this is brilliant for using in your low calorie chocolate bakes and desserts!
🤍 50g Stevia or 0 calorie granulated sweetener – or any 0 calorie sugar alternative will do
🤍 1/2 tsp Baking powder
🤍 1 medium egg
🤍 40g Reduced fat yogurt – because there is no butter or oil in this recipe, using reduced fat yoghurt instead of fat free yoghurt provides moisture and structure and helps the brownies come out better
🤍 30ml Unsweetened almond milk
🤍 1/4 tsp Vanilla extract
🤍 15g Dark chocolate chips
For the cookie dough
🤍 40g All-purpose / plain flour – you can also switch this out for gluten-free flour or oat flour.
🤍 60g Applesauce – Applesauce is a great alternative to eggs and butter. This helps keep the calories super low whilst giving the cookie dough some hold and shape.
🤍 25g 0 calorie brown sugar – You can use any granulated sweetener for this recipe but brown sugar works best.
🤍 ¼ tsp Vanilla extract
🤍 10g Dark chocolate chips or chunks – we used regular chocolate chips here but feel free to switch these out for any chocolate you would like for this recipe! For a completely sugar-free cookie dough, opt for sugar-free chocolate chips or chunks!
HOW TO MAKE LOW CALORIE COOKIE DOUGH BROWNIES
1. First pre-heat the oven to 175°C (350°F) and prepare a 7.5 x 7.5 inch baking tin.
4. Next, grab a medium bowl and whisk together the wet brownie ingredients. Then fold in the flour, cocoa powder, stevia and baking powder and combine until smooth and lump free.
5. Pour mixture in to tin and bake for around 15 minutes, or until a toothpick inserted into the center comes out clean. Next, set side to cool.
6. Now time to make the cookie dough! Set the oven to 180°C (356°F). Pour the flour onto a prepared baking tray and spread until there is a thin layer across. Bake for 5-7 minutes, or until a instant read thermometer reads 74°C (165°F).
7. Then, in a medium bowl, combine together the dry cookie dough ingredients. Then mix in the wet ingredients until well combined and fold in the chocolate chunks/chips and stir until combined.
8. Once the freshly baked brownie has cooled, then take the cookie dough and spoon it on top of the brownie, spreading it out and coating the brownie like icing or frosting, until you have a nice thick and even layer on top of the brownie base.
6. Then pop it in the fridge for 30 mins to an hour to firm up before slicing. Once chilled, divide in to 9 bars or brownie rectangles and enjoy!
TOP TIPS
Take care not to over mix the brownie batter – for a fudgier brownie, try to mix the batter just so that the ingredients are combined and for no longer. A longer mixing time often results in a brownie with a cakier texture - still delicious, but this tip is for those wanting the fudgier brownies that are more dense and carry that iconic brownie texture. Due to the low fat in this recipe, they may naturally not be as fudgy as their high calorie counterpart can be, but following this tip, I found it's hard to notice a difference between the high calorie and low calorie brownie!
Let the brownies cool down before slicing – this will ensure a firmer brownie that is less likely to crumble! About ten mins or so should be fine (if you can wait that long!)
Do not bake this cookie dough – This cookie dough is not made to be baked. The lack of fat and leavening agent will produce a flat and dense cookie!
You can store these brownies by popping them in an airtight container and place them in the refrigerator for up to 4 days.
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