Healthy Fudge Brownies Recipe

These lower sugar, egg-free brownies have moisture from fruit and veggies, and just enough cocoa powder to ensure they taste great.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 91kcal

Preheat the oven to 350 F. Line an 8x8-inch pan with foil and coat with nonstick spray.
Add all of the ingredients except the chocolate chips to a blender. Blend very smoothly, starting on low and working up to high, to make a very smooth batter.
Pour into prepared pan and smooth with a spatula. Top with chocolate chips and lightly press into batter.
Bake for 20-22 minutes, or until firm to the touch and a cake tester comes out mostly cleanly. (It's a moist batter, so it may be a little moist in the centers.)
Let cool for about 10 minutes. Place into the fridge (on a pot holder) and allow to cool completely in the pan. Use the foil to transfer the brownies to a cutting board. Slice into squares, cleaning the knife off between slices if needed, and serve.

Let cool fully in the fridge before removing from the pan and slicing. This will ensure that the brownies hold together well.
These can be stored in the fridge in an airtight container for up to 3 days. We prefer to eat them chilled.
To make them slightly sweeter add 2 tablespoons sugar to the batter.
To make these gluten-free, use gluten-free rolled oats.
If your blender came with a stick, use It to help get the batter going.
You can make these with a food processor, but the spinach may not grind up as finely.
You can use regular size chocolate chips if you prefer. I like the way the mini chips are easier to distribute to add a little hint of chocolate to each bite.