Low-Calorie Chocolate Brownie Cups

Chocolate lovers, rejoice! These Low-Calorie Chocolate Brownie Cups are fudgy, rich, and perfectly portioned—without packing on the calories. Think brownie indulgence… but in a tiny cup that won’t wreck your diet.

Basically, dessert heaven that’s guilt-free and snack-ready.

Why This Recipe Is Awesome

• Low-calorie—all the chocolatey goodness, none of the guilt.
• Fudgy, soft, and decadent—just like a traditional brownie.
• Individual portions—easy to grab and enjoy.
• Quick and simple—mix, pour, and bake.
• Customizable—add nuts, sugar-free chocolate chips, or a swirl of peanut butter.

Honestly, these cups are proof that healthy desserts can taste indulgent.

Ingredients You’ll Need

• Almond flour – 1 cup
• Unsweetened cocoa powder – ¼ cup
• Baking powder – ½ tsp
• Salt – ¼ tsp
• Sugar-free sweetener – ⅓ cup (adjust to taste)
• Eggs – 2 large
• Unsweetened applesauce – ¼ cup
• Vanilla extract – 1 tsp
• Optional add-ins: sugar-free chocolate chips, chopped nuts, or a swirl of peanut butter – ½ cup

Step-by-Step Instructions

1. Preheat oven.
   350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
2. Mix dry ingredients.
   In a bowl, combine almond flour, cocoa powder, baking powder, salt, and sweetener.
3. Mix wet ingredients.
   In another bowl, whisk eggs, applesauce, and vanilla extract until smooth.
4. Combine wet and dry.
   Stir gently until just mixed. Fold in any optional add-ins.
5. Scoop into muffin tin.
   Fill each cup about ¾ full.
6. Bake.
   18–22 minutes, until tops are set but centers remain fudgy.
7. Cool.
   Let brownies cool in the pan for 5 minutes, then transfer to a wire rack or enjoy in the liners.
8. Serve & store.
   Enjoy immediately or store in an airtight container in the fridge for up to 5 days. Freeze for longer storage.

Common Mistakes to Avoid

• Overbaking – brownies dry out quickly; check early.
• Skipping paper liners – almond flour brownies can stick badly.
• Overmixing batter – leads to dense texture.
• Using sweetened applesauce – adds unnecessary sugar.
• Adding too many mix-ins – can prevent brownies from setting properly.

Alternatives & Substitutions

• Flour swap: Use oat flour for a slightly lighter texture.
• Sweetener swap: Stevia, monk fruit, or erythritol—adjust to taste.
• Fat variation: Add a tablespoon of coconut oil for extra richness.
• Flavor twist: Add a pinch of espresso powder or cinnamon for depth.
• Mini brownie bites: Use silicone molds and reduce baking time to 12–15 minutes.

FAQ

How many calories per brownie cup?
Approximately 90–110 calories, depending on size and add-ins.

Can I freeze these?
Yes! Freeze individually or in a container for up to 2 months. Thaw in the fridge before eating.

Do they taste “healthy”?
Not at all! Fudgy, chocolatey, and satisfying.

Can I make them vegan?
Use flax eggs and plant-based applesauce; texture may vary slightly.

Can I add peanut butter or nut butter?
Yes! Swirl a little into the batter or top each cup after baking.

Are these kid-friendly?
Absolutely. Sweet, fudgy, and perfectly portioned—kids love them.

Final Thoughts

These Low-Calorie Chocolate Brownie Cups are fudgy, decadent, and perfectly portioned for guilt-free snacking. Quick to make, customizable, and absolutely indulgent without the extra calories.

Bake a batch, grab one (or two), and enjoy rich, chocolatey bliss anytime.