These brownies are the perfect treat for a guilt-free sweet tooth craving. With applesauce, zucchini and whole wheat flour, you can rest assured that you’re making both the most nutritious AND delicious brownies out there. These chocolate gems also freeze well- if there are any left over, that is.
Preheat oven to 350 degrees F (175 degrees C) and line an 8×8-inch pan with parchment paper.
In a large bowl, mix together the eggs, vanilla, brown sugar, and apple sauce and let it sit for 5 minutes to allow the sugar to dissolve.
In a separate medium bowl, mix together the flour, cocoa powder, baking soda and salt. Make sure there are no lumps before moving onto the next step.
Add the dry ingredients to the wet, and gently stir just until combined.
Fold in the zucchini and the chocolate chips. Pour the batter into the pan and even the surface with a spatula.
Bake for 30-35 minutes, or until the brownies are set. The center of the brownie should be slightly springy, yet firm to the touch.
Cool on a wire rack before slicing. Freeze leftovers in an airtight container or a sealed bag, or keep in an airtight container at room temperature for 4 to 5 days- or until completely devoured.
If you don’t have any parchment paper, grease the baking pan with butter or coconut oil to ensure the brownies won’t stick.
If you’re wanting an extra crunch to your brownies, try adding ¾ cup walnuts with the chocolate chips for an added protein kick!
Total time: 45-50 minutes