These fudgy Healthy Pumpkin Cheesecake Brownies are the perfect mix of a Fall favorite flavor (pumpkin) and an all time favorite flavor (chocolate!)! They’ve got the perfect amount of Fall spice-iness without being overly sweet. They’re also gluten free, dairy free, and easy to make!

These cakey brownies are stuffed with a rich and creamy pumpkin “cheesecake” filling that you might just want to eat by the spoonful! This scrumptious combo is grain free, high in protein, and full of Fall flavors!

Pumpkin season is far from over so if you’re struggling making a decision to have seasonal pumpkin treats or year-round chocolate ones, debate no more!

These goodies are 50% chocolate. 50% pumpkin. & 100% delicious!

If you like your brownies more on the cakey side, these will be right up your alley. (if you’re more a fudgy brownie lover these Healthy Turtle Brownies, Healthy Chocolate Hazelnut Brownies, or these Ooey Gooey Brownies are calling your name!)

WHY YOU NEED TO MAKE THESE HEALTHY PUMPKIN CHEESECAKE BROWNIES

Well, pretty much 1 word – CHOCOLATE! And if you’re not a fan of chocolate…what are you doing here!? ;) JK! I do have to admit, I wasn’t always a fan of the chocolate + pumpkin combo, but this recipe has changed my mind. The brownies aren’t overly chocolatey so that it overpowers the pumpkin. And the pumpkin spice cheesecake isn’t too spicey so that you only taste it…or start sweating…too much ginger gets me every time! ;P  

The cakey texture of the brownies goes so well with the super creamy, kind of dense pumpkin cheesecake.

WHAT YOU NEED TO MAKE THEM

• 1 – 8×8” square pan. I used a metal one, so if you’re using a glass one be sure to keep an eye on them, they may take a little longer to bake.
• Pumpkin puree
• Cashews
• Dates
• Maple syrup
• Vanilla extract
• Cinnamon
• Nutmeg
• Ginger
• Allspice
• Salt
• Unsweetened cocoa powder
• Plant based protein powder
• Granulated sweetener of choice
• Instant coffee
• Baking powder
• Baking soda
• Egg
• Oil (like vegetable, canola, safflower)
• Apple cider vinegar

HOW DO YOU MAKE THEM?

You’ll need a food processor or a blender to make the pumpkin cheesecake. Basically, just throw all the ingredients in there and blend away! Easy enough!

Transfer the pumpkin cheesecake mixture into another bowl because you’ll need your blender for the brownies, but no need to clean it out!

You’ll just need 1 other bowl besides that to mix up the dry ingredients. Then blend all the wet ingredients in the food processor or blender, and then add them to the dry ingredients and mix them up! It’s all pretty simple!

Assembling them might be the hardest part, but don’t worry about making these pumpkin cheesecake brownies a masterpiece. They’re going to taste just as delicious no matter what they look like! But the goal is to spread out half the brownie batter into the prepared pan, carefully spread the full amount of the pumpkin cheesecake over that, and then top it all off with the rest of the brownie batter.

Then pop them in the oven, slice them up, and serve away!

HOW LONG DO THEY LAST?

They’ll last a day or two at room temp. But I recommend keeping them in the fridge, or even the freezer. They’ll stay good for at least a week in the fridge (even up to 2) and a few months in the freezer.

WHAT SUBSTITUTIONS CAN BE MADE

For the pumpkin cheesecake:

The cashews can be swapped out for any other nut, just keep in mind the flavor of the nut will impact the flavor of the pumpkin cheesecake.

The maple syrup can be swapped out for any other sticky sweetener like honey, brown rice syrup, or golden syrup.

For the brownies:

I used a soy protein powder, but any plant-based protein powder like brown rice, hemp, or pea protein will work. Again, keep in mind stronger flavored powders (like hemp or pea) can add a bit of that flavor to the brownies, so if you want them super chocolatey without any underlying flavors, I’d go with soy or brown rice. This can’t be swapped out for a whey protein powder since it’ll give it a rubbery texture.

The instant coffee can be omitted. It gives the chocolate flavor a little added punch, but totally not a necessary ingredient.

Kaylie | Healthy Hacks

Yields 16 Brownies

Serves 16 Brownies

150

Healthy Pumpkin Cheesecake Brownies

High Protein; Gluten Free; Grain Free; Low in Added Sugar

40 minPrep Time

30 minCook Time

1 hr, 10 Total Time

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Ingredients

Pumpkin Cheesecake:
• ¾ cup pumpkin puree
• ¾ cup cashews, soaked
• ¼ cup dates, chopped
• ¼ cup maple syrup
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ginger
• ¼ tsp allspice
• ¼ tsp salt
Brownies:
• ½ cup unsweetened cocoa powder
• ¼ cup plant based protein powder
• 1/3 cup granulated sweetener of choice
• 1 tsp instant coffee
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup dates, soaked
• 1 egg, large
• ¼ cup flavorless oil (like vegetable, canola, safflower)
• 2 tsp apple cider vinegar
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350 F. Line an 8x8” pan with parchment paper with a little bit hanging over the edge so you can lift the brownies out once they’re done. Coat the inside of the pan and parchment paper with non stick spray or oil.
2. For the pumpkin cheesecake: add the pumpkin, cashews, dates, maple syrup, spices, and salt to a blender or food processor. Blend until completely smooth.
3. For the brownies: in a large bowl, mix the cocoa, protein powder, sweetener, instant coffee, baking powder, baking soda, and salt.
4. In a blender or food processor, add the dates (drained), egg, oil, apple cider vinegar, and vanilla extract. Blend until smooth.
5. Add the wet ingredients into the dry and mix until everything is incorporated. Be sure to scrape the bottom and sides of the bowl.
6. Let the batter rest for 5 min. and then pour half into the prepared pan and smooth to spread it out evenly.
7. Scoop the pumpkin filling onto the top of the brownie batter in large clumps, spreading the clumps out over the brownie batter. Gently smooth the pumpkin batter out with the back of a spoon, trying not to disturb the brownie batter underneath. A little mixing of the 2 batters together is no big deal though!
8. Repeat the scooping and smoothing process with the remaining half of the brownie batter.
9. Bake for about 27 – 33 min. if using a metal pan. A glass one might take a little longer. The brownies will be done when the sides of the brownie pull away from the dish a little bit and a toothpick inserted into the center has a few wet pieces on it.
10. Let the brownies cool in the pan completely, then pop them out, slice them up, and devour them!

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Healthy Turtle Brownies

High Protein Dark Chocolate Coconut Almond Brownies

These dark chocolate coconut almond brownies are packed with plant-based protein! The brownies are fudgy, dense, and moist and are topped with shredded coconut and sliced almonds for the perfect added crunch.

Thanks to Health Warrior for sponsoring this post! As always, the thoughts and opinions in this post are my own and I only recommend products I use from brands I trust. 

Brownies are like the ultimate comfort food. They’re rich and melt-in-your-mouth creamy, fudgy and dense, and all around chocolate-y. Not much can make them better, except maybe the addition of toasted coconut and almond slivers – like you’ll find in these high protein dark chocolate coconut almond brownies!

What Makes These Brownies Different?

There’s no flour used in these brownies! They’re made with Health Warrior’s new Dark Chocolate Coconut Almond pumpkin seed protein bar which is full of pumpkin seeds, almonds, and quinoa. This is where all that plant-based protein comes from!

You’ll need a food processor or blender to turn the bars into a flour-like consistency. There will still be a few larger pieces which adds a nice nutty, crunchy bite scattered throughout the rest of the smooth-texture of the brownie. Dynamic contrast! (Anyone else watch Food Network religiously know what I’m talking about ;) )

What Do They Taste Like?

They taste like pure deliciousness and little bites of chocolate heaven, of course! The shredded coconut on top adds some extra coconut –y flavor from the coconut already in the brownies from the Health Warrior bars. You get a great punch of almond flavor, too, from the almond butter. Which also makes the brownies extra dense and creamy.

I would say you get a strong nutty flavor in these brownies, follow up by the coconut as the supporting player. 

Substitutions

• The cornstarch can be swapped out for tapioca flour.
• Bananas can be used in place of the applesauce, but you might notice a slight banana flavor. Also the texture will be slightly denser.
• Almond butter can be replaced with any nut and seed butter you’d like. Just make sure it’s one you like the flavor of since it contributes a lot of the end products flavor.
• The granulated sugar can be swapped out for any granulated sweetener equivalent, like coconut sugar, but it doesn’t really add any extra coconut flavor, fyi ;) It can’t be swapped out for a liquid sweetener like honey or maple syrup, though.
• Use any dairy or non-dairy milk you’d like.
• Same goes for chocolate chips ;)
• You can use any nuts or seeds in place of the slivered almonds on top. Almonds just go well since there are already almonds in the Health Warrior bars.

Some of the links in this post are affiliate links. If you make a purchase through the link there is no additional cost to you, but I will make a small commission that allows me to keep bringing you delicious healthy dessert recipes!

Kaylie | Healthy Hacks

Yields 1 - 8x8" pan

Serves 16 brownies

High Protein Dark Chocolate Coconut Almond Brownies

Vegan; Gluten Free; Heart Healthy Fats; High Fiber; Grain Free

20 minPrep Time

40 minCook Time

1 hrTotal Time

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Ingredients

• 4 Health Warrior Dark Chocolate Coconut Almond Pumpkin Seed Protein Bars
• ¼ cup flaxseed meal
• 2 Tbsp cornstarch
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup unsweetened applesauce
• ½ cup natural almond butter
• ½ cup granulated sugar (or granulated sweetener equivalent)
• ¼ cup milk of choice
• ¼ cup chocolate chips of choice, melted
• 1/3 cup unsweetened shredded coconut
• 1/3 cup slivered almonds
• 1/3 cup chocolate chips of choice

Instructions

1. Preheat the oven to 350 F and line an 8 X 8 square pan with aluminum foil, leaving some excess hanging over the sides to lift the brownies out when they’re done. Grease the aluminum foil to ensure the brownies won’t stick.
2. Add the Health Warrior Dark Chocolate Coconut Almond Pumpkin Seed Protein Bars to a food processor or blender and blend until you get a large grain flour-like consistency (kind of sand-like).
3. Add the flaxmeal, cornstarch, baking powder, and salt to the bars and stir together.
4. In a large bowl, add the applesauce, almond butter, sugar, and milk.
5. Melt the chocolate chips (the easiest way is in the microwave for about 30-45 seconds, stir, and continue with 5-10 second bursts, stirring after each, until completely melted). Then add the melted chips to the wet ingredients and stir them all together.
6. Add the dry ingredients to the wet, and stir until well incorporated.
7. Pour the batter into the prepared pan and smooth the top with the back of a spoon.
8. Evenly sprinkle the coconut, almonds, and chocolate chips on top of the brownie batter. Lightly pat the toppings into the batter so they stick.
9. Bake for 35-45 minutes or until a toothpick inserted into the center of the brownies comes out with 2-3 wet crumbs, the center should be slightly springy to the touch, and the edges should be firm to the touch.
10. Allow the brownies to cool completely in the pan (about 1-2 hours), then cut them into 16 squares.
11. Enjoy your brownies!

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https://HealthyHacks.net/high-protein-dark-chocolate-coconut-almond-brownie/

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Healthy Whole Wheat Chocolate Chip Cookies

Healthy Chocolate Hazelnut Brownies

You’d never guess these dense, moist, creamy, chocolate-y, healthy turtle brownies are actually healthy! This easy dessert full of walnuts, caramel, and chocolate flavor is sure to be a crowd pleaser!

Some of the links in this post are affiliate links. If you make a purchase through the link there is no additional cost to you, but I will make a small commission that allows me to keep bringing you delicious healthy dessert recipes!

It’s almost summer time, can you feel it!? I mean, literally, can you feel the humidity? Because I can. It’s been raining and humid and hot here for the past two weeks. But that just means avoiding the sticky sweatiness outdoors and doing lots of baking indoors! In particular, baking these healthy turtle brownies. I may or may not have made them 3 times already.

There are 2 things I love to do outdoors – bike riding and eating. Point me in the direction of the restaurant with a patio! Oh and maybe a pitcher of sangria. Perfect summer activities in a nutshell! But, I’m getting off track…

We’re here to talk about theeeeeessssee – ultra luscious, fudgy, chocolatey brownies with a decadently creamy caramel topping, all sprinkled with walnuts and chocolate chips. Seriously, they’re the ultimate healthy turtle brownies!

Why these are the ultimate healthy turtle brownies:

• They’re free from refined flours (say that four times fast!)
• They’re full of healthy fats
• They’re high in protein
• They’re low in sugar
• They’re made with whole grains
• They’re gluten free and dairy-free friendly
• They’re just so stinkin’ good!

Another reason they’re so good is because they’re so chocolatey (I mean, duh…they’re brownies). But, they get part of their rich chocolate-iness from using unsweetened dark cocoa powder. You can definitely use regular cocoa powder if that’s what you’ve got on hand or prefer a less intense/more mild chocolate flavor. But to me, the chocolatier the better!

These healthy turtle brownies also make the perfect summer treat! All the summer activities keeping you busy don’t have to be dessert-less because the caramel and the brownie batter can be made ahead of time! The brownie batter can be made the day before and the caramel can be made up to a week in advance. But trust me, if you’re trying to keep this healthy, refined sugar free caramel in your fridge for a week it ain’t gonna happen!  You’ll eat it all by the spoonful before then ;).

What’s your fave outdoor activity?

If you make a batch of these healthy turtle brownies, be sure to snap a pic and share it with me on my socials @HealthyHacksRD. I love to see your creations!

Kaylie

Yields 1 - 8x8" pan

Serves 16 squares

120

Healthy Turtle Brownies

High Protein; Gluten Free; Low Carb; Dairy Free

25 minPrep Time

20 minCook Time

45 minTotal Time

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Ingredients

Brownies
• 1/2 cup water, warm
• 1/2 cup unsweetened dark cocoa powder
• 1 tsp instant coffee – optional
• 1/3 cup chocolate chips (any kind – dairy, non-dairy, dark, milk, etc)
• 1 large egg, room temperature*
• 2/3 cup almond butter
• 1/2 cup milk of choice
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup soy protein powder , unflavored or vanilla
• 1/2 cup oat flour
• 3/4 tsp baking soda
• 1/2 tsp salt
Caramel
• 1/4 cup + 2 Tbsp almond butter
• ¼ cup milk of choice
• 1/8 cup maple syrup
• 1 Tbsp cornstarch
• 1/2 tsp vanilla extract
• Pinch of salt
Topping
• ¼ cup chocolate chips
• ¼ cup walnuts , chopped

Instructions

1. Preheat the oven to 350 F and line an 8 X 8 square pan with parchment paper.
2. For the brownies, heat the water in the microwave until warm to the touch (about 45 seconds – 1 min.)
3. In a small, heat safe bowl, whisk together the cocoa powder and instant coffee.
4. Add the warm water, and stir until there are no lumps.
5. Add the 1/3 cup of chocolate chips, and stir until they’re melted.
6. In a large bowl, whisk together the egg, almond butter, maple syrup, milk, and vanilla extract until completely incorporated (this helps add air to the batter which helps with the texture).
7. In a separate bowl, stir together the protein powder, oat flour, salt, and baking soda.
8. Add the cocoa powder mixture to the wet ingredients and stir together.
9. Add the dry ingredients to the wet and stir until smooth and there are no more clumps.
10. Bake for 18-22 min. or until a toothpick inserted into the center comes out with small crumbs.
11. While the brownies are baking, make the caramel: in a medium bowl, stir together the almond butter, milk, maple syrup, cornstarch, vanilla extract, and salt.
12. Allow the brownies to cool slightly once out of the oven (about 10 min.), then spread the caramel evenly on top.
13. Sprinkle the chopped walnuts and chocolate chips on top of the caramel.
14. Allow the brownies to finish cooling, then cut into 16 equal sized squares (or whatever size you like – they’re your brownies!)
15. Take a bite and enjoy your lusciously smooth and decadent healthy turtle brownies!

Notes

*For a vegan option, you can substitute the egg for a flax egg (2 Tbsp flax meal + 4 Tbsp water, stirred together and set aside until thick).

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High Protein Brownie Chocolate Chip Cookie Dough Bars

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These ultra creamy, healthy peanut butter chocolate chip blondies are sure to be your new favorite snack! They’re made with whole grains, are low in sugar, and come together in one bowl and all of about 10 min. Plus what goes better than chocolate and peanut butter!?

Some of the links in this post are affiliate links. If you make a purchase through the link there is no additional cost to you, but I will make a small commission that allows me to keep bringing you delicious healthy dessert recipes!

If you like your house to smell ahhhh-mazing, you need to make these healthy peanut butter chocolate chip blondies ASAP.  I’m not sure there is anything better than combining chocolate and peanut butter, except maybe the smell that’ll come out of your oven while these creamy, melt-in-your-mouth, blondies are baking.

They’re made in 1 bowl in about 10 min.

You could say the one thing better than the smell of these scrumptious blondies is how quick and easy they are to make! They only take 9 ingredients (and two of those are water and salt so do they really count….??) and one bowl to whip together. They’re perfect baking for a busy weekday!

Healthy Peanut Butter Chocolate Chip Blondies Recipe Video (1 min)

They make the perfect pre-workout snack

There’s a lot of focus on what to eat after a workout, but what you eat before a workout is important, too! As tasty as it might be, unless you’re prepping for a marathon there’s no need to carbo-load ;). But, carbs are still important! If you want energy to make it through your workout, carbs are gonna do it for ya!

And whole grain carbs (like the oats in these peanut butter chocolate chip blondies) are the way to go because they are digested slowly and give you sustained energy to power you through your workout, like this HIIT workout from Fitness Magazine that I’ve been doing lately! It’s great to do anywhere since it doesn’t use any equipment!

Pairing your carbs with some protein pre-workout can also help:

• Build up your muscles
• Help your muscles recover faster (aka less soreness!)
• Increase strength and lean muscle

And thanks to the peanut butter and powdered peanuts in these peanut butter chocolate chip blondies I’ve got you covered with that, too!

Not that these blondies need to be saved for pre-workout purposes only! You’re going to have a hard time putting them down, so feel free to eat them as a late night snack, a quick grab and go breakfast, or just because you feel like it! ;)

Healthy Peanut Butter Chocolate Chip Blondies for everyone!

And be sure to tag me @HealthyHacksRD if you make a batch! I love to see your pics!

I’m also now on Yummly! You can use the Yum button to save any Healthy Hacks recipe to your personal recipe box!

Kaylie

Yields 1 - 9x5" loaf

Serves 8 squares

338

Healthy Peanut Butter Chocolate Chip Blondies

Gluten Free; Vegan; Low FODMAP; Low Sugar; Whole Grain; One Bowl

10 minPrep Time

18 minCook Time

28 minTotal Time

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Ingredients

• ½ cup natural peanut butter
• ½ cup milk of choice
• ¼ cup water
• ¾ cup powdered peanut butter
• ½ cup oat flour
• 2 Tbsp granulated sweetener of choice
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup chocolate chips and/or peanuts

Instructions

1. Preheat the oven to 350 F. Line a 9”x5” loaf pan with aluminum foil so that it’s long enough hangs over the edges.
2. In a large bowl, stir together the peanut butter, milk, and water.
3. Add the powdered peanut butter, oat flour, sweetener, baking powder, and salt. Stir until well combined.
4. Fold in the chocolate chips and/or peanuts. Optional – reserve half to sprinkle on top.
5. Pour the batter into the prepared loaf pan and spread it out evenly using a rubber spatula. Optional - sprinkle the remaining chocolate chips/peanuts on top.
6. Bake for 17-19 min. or until the edges are set and the center is springy to the touch.
7. Allow the bars to cool slightly (about 10 min.) in the pan, then lift them out by using the aluminum foil overhang.
8. Let the bars cool completely, then slice up your lusciously creamy peanut butter chocolate chip bars into squares and enjoy!

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Healthy Crispy Peanut Butter Balls

It’s hard to find a better combo than chocolate and peanut butter. But, I’m pretty sure I found it in these Peanut Butter Brownie Rice Crispy Treats! They have crispy cereal for added crunch and marshmallows for added sweetness. They’re a little indulgent and a lot tasty, but still packed with wholesome ingredients.

Some of the links in this post are affiliate links. If you make a purchase through the link there is no additional cost to you, but I will make a small commision that allows me to keep bringing you delicious healthy dessert recipes!

Not too long ago I took a trip to New York City. I’m sure a lot of things come to mind when you thing of NYC, but I definitely think of BAKERIES! There are as many windows full of delicious looking desserts in NYC as there are Starbucks.

But, nothing else in those windows were going to beat this fudgy brownie topped with marshmallow creme and a chocolate peanut butter rice crispy treat that I sunk my teeth into the first day I got there. The idea of it wasn’t soooo outrageous. I mean, it was no cronut, scronut, duffin, or other popular foodie hybrid that is popular in NYC. But, the blend of tastes and textures made it just as special. Or, in my opinion, even more special because it’s basically everything I love all rolled into one.

And because if I had an entire pan of these crunchy, creamy, fudgy goodies all to myself I would eat them…all by myself, I decided I had to recreate a healthier version! These peanut butter brownie rice crispy treats are definitely a little more indulgent than my typical dessert recipes because of the marshmallow center. But, until someone comes up with a low sugar, healthy alternative to marshmallows I’m stumped on a substitute! Marshmallows have such a distinct flavor and texture that I just haven’t been able to “mad foodie scientist” my way into creating something comparable. I know there are ways to use aquafaba (aka chickpea water) or whey protein powder to make something similar, but it really just isn’t the same to me.

But! The rest of the ingredients are wholesome and nutritious and make up for the ooey gooey deliciously sticky marshmallow center. The brownie layer is full of antioxidants, and the crispy, chocolate, peanut buttery layer is loaded with healthy fats.

Not to mention this is also a no-bake recipe! So, when you come home from a long day and it’s 95 degrees outside and you really want something super scrumptious, you can throw these ingredients together and have some dessert without even turning on the oven. Just call these the perfect summer snack!

Kaylie

Yields 8 squares

Peanut Butter Brownie Rice Crispy Treats

Gluten Free; Vegan; No Bake; Soy Free

25 minPrep Time

25 minTotal Time

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Ingredients

Rice Crispy
• 1/2 cup peanut butter
• 1/4 cup sticky sweetener of choice
• 1/2 tsp vanilla extract
• 1/2 cup powdered peanut butter
• 3 Tbsp unsweetened cocoa powder
• 1/4 tsp salt
• 1/2 cup rice crispy cereal (make sure your brand is gluten free, if necessary)
• 1 1/2 cups marshmallows
Brownie
• 1 cup dates, softened
• 2 Tbsp sticky sweetener of choice
• 1/3 cup unsweetened cocoa powder
• 1/4 tsp salt
• 1/2 cup almond flour
• 1/4 cup powdered peanut butter

Instructions

1. Soak the dates for the brownie layer in water until very soft, preferably in the fridge overnight.
2. Line an 8" X 4.5" loaf pan with aluminum foil.
3. For the rice crispy treat layer, in a medium sized mixing bowl stir the peanut butter, sweetener, and vanilla extract together.
4. Add the powdered peanut butter, cocoa, and salt. Stir together until well mixed.
5. Fold in the rice crispy cereal.
6. Press the mixture firmly into the lined loaf pan. Place in the refrigerator to harden, about 30 min. - 1 hour.
7. In a microwave safe bowl, warm the marshmallows for about 15-20 seconds, or until they are puffy and melted.
8. Spread the marshmallows over the hardened rice crispy layer.
9. Place back in the fridge to set.
10. For the brownie layer, drain the dates from the water, removing as much excess water as possible.
11. In a high speed blender or food processor, blend the dates with the sticky sweetener until completely smooth.
12. In a bowl, mix the date paste with the cocoa powder, salt, almond flour, and powdered peanut butter.
13. Spread the brownie batter over the marshmallows and place back in the fridge to set until the brownie layer is firm (about 4 hours).
14. Slice the treats into your desired shape and enjoy the amazing mixture of creamy and crispy goodness!

Notes

Prep time doesn't include the time in the fridge to firm up.

7.8.1.2

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https://HealthyHacks.net/peanut-butter-brownie-rice-crispy-treats/

Some products I used for this recipe:

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If you love Nutella you’re going to go crazy for these chocolate hazelnut brownies! Dense and chewy brownies topped with a creamy, low sugar, high protein hazelnut frosting. Good luck eating only one!

Some of the links in this post are affiliate links. If you make a purchase through the link there is no additional cost to you, but I will make a small commission that allows me to keep bringing you delicious healthy dessert recipes!

I have a soft spot for chewy, fudgy brownies and these right here hit that spot. They’re definitely dense and delicious, but have the TINIEST bit of cake-iness, which comes from using a whole can of chickpeas as the main ingredient. Aquafaba (the liquid in the can of chickpeas) and all! Chickpeas are basically a healthy dessert lovers’ dream ingredient. They’re full of fiber and protein. They’re loaded with folate and iron. And, they make baked goods extra chewy. Chewiness all the way! Sorry, if you love crunchy stuff. It’s definitely lacking here on the blog, but I’ll get to it, I promise!

But, if I didn’t have you hooked with all the nutritional benefits, these scrumptious brownies are super quick and easy to whip up. All you really need is a food processor or blender to puree the chickpeas and get them to that lusciously smooth consistency. After that, throw everything together in a bowl and mix it all together and you’re basically done. It really doesn’t get much easier than that. And, then you’re left with vegan, gluten free, dairy free, soy free (basically everything free….besides taste free ;) ) chocolate brownies.

But, what’s a Nutella inspired brownie without the hazelnuts!? And, seriously, it doesn’t get much better than this mouth-watering, creamy, decadent hazelnut frosting. For 1. there’s not much to it. The frosting is really easy to make and doesn’t have a lot of ingredients. But 2. it’s low in sugar and high in protein. What other frosting can say that? (Hopefully, none. I don’t really want my frosting talking :D Sorry…I couldn’t resist…)

Usually, frostings consist of basically butter and sugar. Far from anything healthy and nutritious. But, this hazelnut frosting has zero butter and only a minuscule amount of refined sugar. And, it’s also loaded with healthy fats and nutritious protein. The creaminess comes from blending the hazelnuts until they’re nut butter consistency, and then whisking in some yogurt. You can definitely do that by hand, but it makes life a lot easier if you use an electric mixer. Whipping the air into the frosting mixture gives it the same fluffiness traditional icing has.

Then, pop the frosting in the fridge while the brownies cool. This helps it thicken up and makes it easy to spread over your luscious chocolate brownies. By themselves, the brownies and frosting are finger licking good, but together they’re like nothing else!

I dare you to make a batch and not be licking the bowls.

Kaylie

Yields 16 brownies

Healthy Chocolate Hazelnut Brownies

Gluten Free; Vegan; Soy Free; High Protein; Low Sugar

25 minPrep Time

28 minCook Time

53 minTotal Time

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Ingredients

Brownies
• 1 cup old fashioned rolled oats (or oat flour )
• 1 (15 oz) can of chickpeas (aka garbanzo beans) - liquid included
• 1/2 cup milk of choice
• 1/8 cup oil (I used canola)
• 1 tsp apple cider vinegar
• 1 tsp vanilla extract
• 1/2 cup unsweetened cocoa powder
• 1/4 cup cornstarch
• 1/4 cup + 1 Tbsp granulated sweetener of choice
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 1/4 tsp salt
Frosting
• 1 cup hazelnuts
• 1/4 cup agave (or other sticky sweetener of choice)
• 2 Tbsp oil (I used canola)
• 1 Tbsp granulated sweetener of choice
• 1/4 tsp salt
• 1/2 cup plain yogurt of choice (I used Greek)

Instructions

1. Preheat the oven to 325 F and grease or line with parchment paper an 8 X 8 square pan .
2. For the brownies: in a food processor or blender , add the oats (not necessary if using oat flour) and the whole can of chickpeas (liquid included). Blend until completely smooth.
3. Add to it the milk, oil, apple cider vinegar, and vanilla extract. Blend just until incorporated.
4. In a large bowl, add the cocoa powder, cornstarch, sweetener, baking powder and soda, and salt (and oat flour if not using whole oats). Whisk to combine.
5. Add the chickpea mixture to the dry ingredients and stir together until incorporated.
6. Pour the mixture into the prepared pan. Bake for 28-29 min. or until a toothpick inserted into the center has a little wet dough on it, but no crumbs.
7. For the icing: while the brownies are baking, add the hazelnuts, agave, oil, sweetener, and salt to a food processor or blender . Blend until completely smooth, scraping the sides as needed.
8. Transfer the smooth mixture to a large bowl, and add the yogurt. Whisk with an electric mixer or wire whisk until fully incorporated and a little fluffier (about 1 min with an electric mixer).
9. Place the frosting in the fridge to thicken up for at least 1 hour.
10. Allow the brownies to cool completely before frosting. Then, spread the thickened frosting on top of the brownies.
11. You can also garnish with more chopped hazelnuts or chocolate bits, slice up, and enjoy!

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https://HealthyHacks.net/healthy-chocolate-hazelnut-brownies/

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