Throughout my childhood, my mom never made brownies from scratch, so I believed that all brownies came from box mixes. With how fudgy and decadent Mom’s box mix brownies turned out, I never complained! But when I reached high school, Mom finally explained why she always used those store-bought mixes.
As a seven-year-old, she tried to make brownies from scratch for a church bake sale, but when she added the hot melted chocolate to the bowl of wet ingredients, it immediately cooked the eggs… So she ended up with a pan of gooey brownies with chunks of scrambled eggs scattered throughout.
Yikes!
Yet even Mom could handle my recipe for these Healthy One-Bowl Fudgy Brownies! No melted chocolate, just as easy as a box mix, and supremely fudgy—even with no refined flour or sugar! And they’re just 68 calories!
You can watch how they’re made in my episode below and get my recipe directly beneath the video. And remember to subscribe to my TV show here, so you’ll be the first to know when a new episode airs each week!
I’d absolutely LOVE it if you leave me a comment below and tell me what you think of Episode 3! And remember to subscribe to my TV show here! ♡
Another wonderful TV episode and brownie recipe!
Awww Liz, you’re the biggest sweetheart!! Thank you SO much for your encouragement and support — it means the world to me!! ♡
This looks good!
Thanks so much Krista! 🙂
I’ve made these before and they are INCREDIBLE!!! Love the video, Amy!
I’m so glad you enjoyed these brownies Jessica! And thanks for your kind words about the video — that means a lot to me! 🙂
Look great! Quick question-we have coconut allergy in our family. What do you suggest as a replacement for the coconut sugar?
I really appreciate your interest in my recipe Andrew! I’ve actually covered this already in the Notes section of the recipe underneath the Instructions. It can be easy to miss! 🙂 I can’t wait to hear what you think of these brownies!
One of my FAVORITE cooking shows to watch, is Kelsey Essentials. Kelsey Nixon is ADORABLE and she seems so down to earth. YOU remind me of her so much with your style. These brownies look sooo good. My mom would bake brownies from scratch when I was younger, but I always preferred the boxed brownies because allll the chemicals made them so good. HA.
Awww Brittany, that’s the BEST compliment ever!! Thank you SO much! I actually remember when Kelsey made her first Food Network appearance on “The Next Food Network Star” around 2007 or 2008. She didn’t win, but I loved watching her! 🙂 And you literally made me laugh SO hard about allllllll the chemicals!! ?
Hi! I was just wondered ng how many serving you got out of yours for your calorie count? Thank you!
I really appreciate your interest in my recipe Seanna! The full nutrition information, including the serving size and total number of servings, is actually included directly beneath the recipe. It can be easy to miss! 😉 I’d love to hear what you think if you try these brownies!
hey,
recipe say 2 egg white.
In video u have use 2 whole eggs.
Plz let us knw shd we use egg white or whole eggs.
Regards & thanks
I really appreciate your interest in my recipe Mohan! The exact recipe in this video is for my one-bowl fudgy brownies (recipe here), which requires 2 full eggs. If you’re making my one-bowl fudgy chocolate chunk brownies (recipe here), then those require 2 egg whites. 🙂 I can’t wait to hear what you think of the brownies!
Hi,
Just tried out your one-bowl fudgy chocolate chunk brownie recipe… and sadly was not a fan… I’ve tried others that were much better, and your pictures looked really promising… but they were not sweet at all.. not tasty and a very weird texture. It actually made my family crave chocolate more, and we all needed a chocolate bar!! Not impressed at all.
I’m honored that you tried making my recipe, Katelyn! That sounds really disappointing and not like how these brownies are supposed to turn out at all, so I’d love to work with you to figure out what happened. 🙂 Did you make any modifications to the recipe, including those listed in the Notes section? Can you describe the texture a bit more — was it tough, gummy, dry, or something else? Did you use a hand-held or stand mixer to make the batter? How did you measure the flour and cocoa powder — did you use a kitchen scale or measuring cups? If the latter, can you describe how you used them to measure? When you measure your baking pan, is it 8″ across the top edge or the bottom of the pan?
I know I just asked a LOT of questions, but once I know your answers to all of them, I should have a much better idea of the culprit! 🙂