Fudgy, chewy and rich chocolatey brownies jam-packed with healthy cookie dough and finished off with a cookie dough drizzle. You’ll never believe these cookie dough brownies are only 170 calories!
Cookie dough + Brownies = It doesn’t get any better!!
No need to choose between a brownie or a cookie, because you can have it all in one.
My healthier cookie dough brownies give you a fudge brownie with a thick layer of healthy cookie dough running through every bite. Then to top it all off, they get a dazzling drizzle of more cookie dough. I’m calling these healthy-er because I enlist the help of a boxed brownie mix. BUT, I cut the fat and calories drastically, so don’t worry.
Check out that Cookie Dough Drizzle!
Why I use the box? a) It’s cheap. I’m all about saving a buck (check out my post on that HERE for how to eat healthy on a budget) and I can always find a boxed brownie mix on sale for $1. b) It makes for a smaller ingredient list c) It’s quick, easy and fail proof.
While I allow brownie mixes, I don’t allow cookie mixes or pre-made dough! You must do the cookie dough from scratch. I save you time with the brownies, so you have no excuse.
The base of the cookie dough is chickpeas. If you’re not baking with them, you should! The secret to using them is removing the skins. Do this and you’ll get the most velvety dough on the planet and no one will ever be able to tell there are beans present.
Just look at the thick, gooey cookie dough chunks!! No one will believe it’s healthy.
Cookie dough brownies are the perfect school treat, on-the-go-snack, and party favor. They’re portable, nutritious, and a delicious crowd pleaser.
Pin Healthier Cookie Dough Brownies
- 1 (18.5 oz. ) boxed brownie mix, unprepared
- 113 grams (1/2 cup) applesauce, unsweetened
- 56 grams (1/4 cup) canola oil
- ½ cup egg substitute
- ½ can chickpeas, rinsed and drained
- 28 grams (2 tablespoons) applesauce
- 18 grams (3 tablespoons) powdered peanut butter
- 15 grams (1 tablespoon) natural runny peanut butter
- ¼ cup granulated sugar substitute
- For the Drizzle:
- 15 grams (1/4 cup) confectionary sugar substitute, sifted
- Preheat oven to 350 degrees. Spray a 8x8 inch baking pan with cooking spray and set aside.
- In a bowl mix the brownie mix applesauce, canola oil and egg substitute. Mix until combined and set aside.
- Remove the skins from the chickpeas and discard of the skins. Place the chickpeas, applesauce, powdered peanut butter, peanut butter and granulated sugar in a blender and blend until smooth.
- Pour ¾ of the brownie batter into the prepared baking pan.
- Put 3 tablespoons of the chickpea mixture in a bowl and set aside. Spoon the rest of the chickpea mixture over the brownie batter. Spoon dollops of the remaining brownie batter over that and swirl with a knife.
- Cook in the oven for 20-22 minutes or until a toothpick inserted in the middle comes out clean. Let cool.
- Mix the confectionary sugar with the 3 tablespoons of chickpea mixture you set aside in a bowl. Stir together until smooth. Add water if needed to reach a drizzling consistency. Drizzle over cooled brownies.
This is what I ate on Monday:
Breakfast was 3 pieces of my Sausage Egg and Cheese bake that I meal prepped over the weekend. This recipe went out in my newsletter last week. Its perfect with a piece of fruit for busy mornings.
Luckily breakfast was super filling because I did this right through lunch
When I got in from my leaf-ca-pades, it was late and close to dinner time so I snacked on some high protein cheesecake brownies I was testing. And by snacked on, I mean I ate half of a 8×8 inch tray. But with only 320 calories I could have eaten the entire pan, the 30 plus grams of protein was needed.
Dinner was Homemade pizza!
What would you choose, cookie or brownie?
Have you baked with chickpeas?