Fudgy-As-F*ck Brownies (Kid-Approved!)

Thursday, December 19, 2024

Blog/Recipes/Fudgy-As-F*ck Brownies (Kid-Approved!)

I absolutely LOVE dark chocolate. I used to eat it like there was no tomorrow, but ever since I became hyper-aware of saturated fats and their impact on cholesterol, I’ve stopped buying my favorite chocolate bars.

Thankfully, this recipe hits the chocolate-craving spot perfectly—and the best part? It doesn’t raise cholesterol.

Now, here’s the kicker: I’m a dark chocolate fan, but my son prefers milk chocolate. When he tried dark chocolate once, he shook his head in disgust and said, “I don’t like how dark chocolate makes my head move!” 😂 But guess what? He LOVES this recipe. Crisis averted!

Let’s dig in!

What You're About To Discover:

Ingredients to make a batch of fudgy, guilt-free, cholesterol-free brownies.

Step-by-step instructions.

Pro tips and storage tips to keep them fresh.

Ingredients

1 cup oat flour (or blend rolled oats into a fine flour)

½ cup unsweetened cocoa powder

½ teaspoon baking powder

¼ teaspoon salt

½ cup unsweetened applesauce (adds moisture and sweetness)

½ cup mashed ripe banana (about 1 large banana)

⅓ cup maple syrup (or date syrup for natural sweetness)

¼ cup unsweetened plant-based milk (e.g., oat, soy, or almond)

1 teaspoon vanilla extract

Instructions

1. Preheat oven

Preheat your oven to 350°F (175°C).

Line an 8x8-inch baking pan with parchment paper for easy removal.

2. Mix the Dry Ingredients:

In a medium bowl, whisk together the oat flour, cocoa powder, baking powder, and salt.

3. Prepare the Wet Ingredients:

In a separate bowl, mash the banana until smooth.

Add the applesauce, maple syrup, vanilla extract, and plant-based milk. Mix well.

4. Combine Wet and Dry Ingredients:

Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

5. Transfer to Baking Pan:

Pour the thick batter into the prepared baking pan and spread it evenly with a spatula.

6. Bake

Bake for 20–25 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.

Avoid overbaking to keep the brownies fudgy.

7. Cool Completely

Let the brownies cool in the pan for at least 15 minutes before slicing. They will firm up as they cool.

8. Serve and Enjoy

Slice into squares or strips and enjoy your wholesome, guilt-free brownies!

Pro Tips

Extra fudgy: Add 1–2 tablespoons of date paste or mashed sweet potato.

Less fudgy: If you prefer cake-like brownies, add 1 teaspoon of baking soda and use whole wheat flour instead of oat flour.

Sweeter: Add 1 extra tablespoon of maple syrup for more sweetness.

Storage tips

Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.

Freezer: Freeze for longer storage—they'll last up to 3 months!

If you try it, let me know!

I’d love to hear if these brownies hit the craving spot for you, too! Email me at hello@withoutstatins.com and tell me how it went—or send me a picture of your batch! 😉

Hi, I'm Alejandra

Founder Of Without Statins

I stumbled onto a natural way to lower cholesterol—totally by accident.

While building a research-based weight loss program, people with high cholesterol kept asking, “Will this improve my cholesterol too?”

To our surprise, many came back just weeks later saying, “My cholesterol is already back to normal.”

That’s when it hit me: With high cholesterol running deep in my own family history, it became a no-brainer — I had to enhance the program to help more people avoid meds and finally stop worrying.

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