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Weight Watchers and brownies? Could it be true?

Not only are these chocolatey and delicious, but they’re only 2-3 points per portion! With that low number, you could even have two. 

To keep these low in points, you’ll use almond milk, unsweetened applesauce sauce, unsweetened cocoa powder, and sugar sweetener.

It’s this last ingredient that helps to keep these low in calories.

Lakanto Baking Sweetener is well-reviewed, but try out a few options to find the one you like the best.

These Weight Watchers Fudge Brownies are the best low point brownies you’ll ever make-fudgy, gooey, super chocolaty rich-you just won’t believe these brownies are WW friendly! Perfectly sweet and satisfying!

Makes 9 brownies 

What ingredient do I need to make these Weight Watchers Fudge Brownies? 

These brownies are made with no eggs, oil, or refined sugar-which means they are just about as healthy as your morning bowl of oatmeal!!

That’s right, healthy brownies that taste just like a 15 point fudge brownie from the bakery! 

Here’s the ingredients you’ll need to make these brownies:

  • Unsweetened applesauce- this is used as a substitute for oil- making these brownies healthier and lower in points!
  • Vanilla extract- for flavor
  • Unsweetened almond or coconut milk- you can use soy or skim milk for additional points.
  • Zero point white granulated sugar sweetener – I use Lakanto Monkfruit Baking Sweetener. The Lakanto monk fruit has a 1:1 ratio to regular sugar. That means if you use a different sugar sweetener you’ll use the conversion for real sugar that can be found on back of that particular package. Keep in mind the point values may vary depending on the brand you use. 
  • Zero point brown sugar sweetener-I use Lakanto Monkfruit Golden Sweetener. You may use a different sugar alternative- such as Splenda, Stevia, or Truvia, just remember to use the conversion for regular sigher on back of the package. Keep in mind the point value may vary depending on the brand you use. 
  • Unsweetened baking or dutch process cocoa powder-I like to use Ghiradelli Dutch Process Premium Baking Cocoa Powder for these brownies-which I might add-is amazing! However, any unsweetened baking cocoa works and is recommend for baked goods.
  • All purpose flour-I use Gold Medal all purpose flour. This brand is less in points than most generic all purpose flour. If needed, you may substitute this for gluten-free all purpose flour. Point values may vary depending on the brand you use. 
  • Baking powder- this used as a leavening agent. 
  • Salt-for taste
  • Cornstarch– used to thicken the batter. 
  • Instant coffee- this is optional. I do love adding just a tiny amount. The coffee tends to bring out a more intense flavor in the chocolate which will result in a richer brownie.
  • Light butter – I use this to melt the chocolate chips with for the optional topping. I love using Land O’ Lakes light butter made with canola oil

Bake for 25-28 minutes if using a 8×8 baking dish or 18-20 minutes if using a 9×13 baking dish.

Remove from oven. Allow them to cool for at least an hour on the counter.

Optional:

Once they have cooled; melt the no sugar added chocolate chips and light butter in a microwavable bowl in the microwave for 45-60 seconds-stirring every 30 seconds.

Drizzle melted chocolate topping over cooked brownies and smooth evenly over the top of the brownies.

Ingredients:

Optional Chocolate Topping:

Directions:

  1. Preheat oven to 350 degrees.
  2. Spray a 8×8 baking pan for thicker brownies or 9×13 for thinner brownies with non stick cooking spray. Set aside. 
  3. In a small mixing bowl combine unsweetened almond milk, unsweetened applesauce sauce, and vanilla. Whisk until well combined. 
  4. In a separate large mixing bowl, combine all purpose flour, unsweetened baking cocoa powder, salt, baking powder, brown sugar sweetener, white sugar sweetener, cornstarch, and instant coffee, if using. Whisk until combined. 
  5. Gradually stir wet ingredients into dry ingredients. Stir until well combined.
  6. Pour batter into prepared baking pan. 
  7. Bake for 25-28 minutes if using a 8×8 baking dish or 18-20 minutes if using a 9×13 baking dish.
  8. Remove from oven. Allow them to cool for at least an hour on the counter.
  9. Once they have cooled; melt the no sugar added chocolate chips and light butter in a microwavable bowl in the microwave for 45-60 seconds-stirring every 30 seconds.
  10. Drizzle melted chocolate topping over cooked brownies and smooth evenly over the top of the brownies.
  11. Place brownies in the refrigerator for an hour-these brownies taste even better once they have chilled for a bit. 
  12. Remove from fridge and let them sit for five minutes before cutting into nine brownie squares- three rows by three rows to get nine even brownies.
  13. Store leftover brownies in an airtight container at room temperature for 2 days or up to a week in the refrigerator. Brownies can be stored in the freezer for 2-3 months.

Notes:

  • The brownies may appear to look undercooked when you take them out of the oven but don’t worry-these brownies are fudgy and will firm up when cooled. 
  • Store leftover brownies in an airtight container at room temperature for 2 days or up to a week in the refrigerator. Brownies can be stored in the freezer for 2-3 months.
  • These brownies taste even better once they have chilled for a while. 

Makes 9 brownies 

2-3 PersonalPoints™ per brownie*

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

How do I know how many points this is on my WW individualized plan? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan.

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