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Weight Watchers Fudge Brownies

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!

Servings: Makes 9 brownies 

GREEN/BLUE /PURPLE: 2 smartpoints per brownie without the chocolate topping or 3 smartpoints with chocolate topping 

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
  • No sugar added chocolate chipsused for optional toppingI LOVE  ChocZero no sugar added milk chocolate chips or Lily’s milk chocolate no sugar added chocolate chips.  These two brands are my absolute favorite and have NO bitter aftertaste. ChocZero products are sweetened with a special monk-fruit formula that adds just enough sweetness without the sugar. If you prefer dark chocolate you can substitute the milk chocolate for Lily’s Dark Chocolate Chips, Stevia Sweetened, with no added sugar.  You can find those HERE on Amazon.

     

Where can I buy ChocZero no sugar added milk chocolate chips?

You can purchase these no sugar added milk chocolate chips online HERE.

Save yourself 10% using discount code pounddropper at checkout!

 

What sweetener do I recommend using for these brownies?

I recommend Lakanto Monkfruit Sweetener! You can use either the classic, organic, or I love the baking sweetener when I am baking!

What is the difference between Lakanto Monk Fruit Classic Sweetener and the Lakanto Monk Fruit Baking Sweetener? 

  • BETTER FOR BAKING: Lakanto Baking Sweetener dissolves effortlessly, retains moisture, can control cookie spread, and provides better browning for your desserts.
  • Lakanto Monkfruit Baking Sweetener provides the same great taste and sweetness you’ll find in Lakanto Golden and Classic Monkfruit Sweeteners, but it’s even better for baking. 

Why is Lakanto monk fruit the best?

Why? Because it is the BEST TASTING sweetener on the market, has zero net carbs, zero glycemic, and zero calories!! Seriously, how could you ask for anything more? 

I use Lakanto Classic or Baking Monkfuit Sweetener and Lakanto Golden Monkfruit Sweetener in these brownies.

The Classic is a zero point white granulated sugar substitute and the the Golden is a zero point brown sugar substitute.  Lakanto MonkFruit Sweetener is a zero glycemic, zero calorie and all natural sugar substitute. It is by far the best tasting sugar alternative and has zero aftertaste or gritty texture like some of the sugar alternatives have.

Lakanto Monkfruit sweetener has a 1:1 ratio to real sugar-so if you were to use a different sugar substitute you will want to use the measurement that would be equal to real sugar.

Also, if you use a different sugar alternative you’ll want to check the point value on the brand you use. They can vary in points. 

 

TASTES just like sugar | Zero net carbs, Zero calorie, Zero glycemic Sweetener

1:1 SUGAR REPLACEMENT | Lakanto has a perfect mix of monkfruit and erythritol to match the sweetness of sugar and maintain your baking and cooking needs

It’s WW FRIENDLY,  Keto, Diabetic, Candida, Paleo, Vegan, Low Carb, Low Sugar, NON-GMO, and All Natural

Where can I purchase Lankanto Monkfruit Products?

You can purchase Lakanto monk fruit products online HERE.

SAVE 20% on all non-sale items when you use promo code: Pound20 at checkout

How do I make these Weight Watchers Fudge Brownies? 

Preheat oven to 350 degrees.

Spray a 8×8 baking pan for thicker brownies or 9×13 baking dish for thinner brownies with non stick cooking spray. Set aside. 

In a small mixing bowl combine unsweetened almond milk, unsweetened applesauce sauce, and vanilla. Whisk until well combined. 

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.

Whisk until combined. 

Gradually stir wet ingredients into dry ingredients. 

Stir until well combined.

Pour batter into prepared baking pan. 

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.

Place brownies in the refrigerator for at least another hour-these brownies taste even better once they have chilled for a bit. 

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.

 

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.

Servings: Makes 9 brownies 

GREEN/BLUE /PURPLE:

  • 2 smartpoints per brownie without the chocolate topping
  • 3 smartpoint for 1 brownie or 2 for 7 smartpoitns with chocolate topping if using a 8×8 dish.

*If you use a 9×13 baking dish-this recipe will make 12 thinner brownies and are 2 smartpoints per brownie with or without the chocolate topping.

Author 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. 
Yield: 9

Weight Watchers Fudge Brownies

Weight Watchers Fudge Brownies

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!

Author: thepounddropper.com

Prep Time 10 minutes
Cook Time 28 minutes
Additional Time 2 hours
Total Time 2 hours 38 minutes

Ingredients

Brownie Ingredients

  • 1 and 1/8 cup unsweetened almond or coconut milk 
  • 1/3 cup unsweetened applesauce 
  • 2 tsp vanilla extract
  • 1 cup Gold Medal all purpose flour or Gluten-free all purpose flour 
  • 1/2 cup unsweetened baking cocoa powder-I use Ghiradelli Dutch Process Premium Baking Cocoa Powder 
  • 1/4 tsp salt 
  • 1/2 tsp baking powder
  • 1/2 cup zero point brown sugar sweetener-I use Lakanto Golden Monkfruit Sweetener 
  • 1/3 cup zero point white sugar sweetener - I use Lakanto Classic or Baking Monkfruit Sweetener 
  • 2 Tbsp cornstarch
  • 1 tsp instant coffee, optional

Chocolate Topping

  • 1/3 cup or 42 grams no sugar added chocolate chips. I use ChocZero no sugar added chocolate chips
  • 1/2 tsp light butter - I use Land O' Lakes light butter made with canola oil

Instructions

    1. Preheat oven to 350 degrees.
    2. Spray a 8×8 baking for thicker brownies or 9x13 baking dish 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).
    5. Whisk until combined. 
    6. Gradually stir wet ingredients into dry ingredients. Stir until well combined.
    7. Pour batter into prepared baking pan. 
    8. Bake for 25-28 minutes if using a 8x8 baking dish or 18-20 minutes if using a 9x13 baking dish.
    9. Remove from oven. Allow them to cool for at least an hour on the counter.
    10. 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.
    11. Drizzle melted chocolate topping over cooked brownies and smooth evenly over the top of the brownies.
    12. Place brownies in the refrigerator for an hour-these brownies taste even better once they have chilled for a bit. 
    13. 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.
    14. 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.


    Servings: Makes 9 brownies 

    GREEN/BLUE /PURPLE: 2 smartpoints per brownie without the chocolate topping or 3 smartpoints for 1 brownie or 2 for 7 smartpoints with chocolate topping if using 8x8 baking dish and make 9 thick brownies.

    If you use a 9x13 baking dish-this recipe will make 12 thinner brownies and are 2 smartpoints per brownie with or without the chocolate topping

Notes

  • You may use gluten free all purpose flour- the point value may vary depending on the brand you use.
  • These 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. 
  • These can be served warm by warming them up in the microwave after they have chilled-serve with your favorite low point ice cream or fat free reddi whip.

Nutrition Information:

Yield:

9

Amount Per Serving: Calories: 104Total Fat: 4gSaturated Fat: 1gCholesterol: 0mgSodium: 152mgCarbohydrates: 34gNet Carbohydrates: 30gFiber: 4gSugar: 1gProtein: 2g

Michele

Monday 22nd of February 2021

Absolutely delicious. The topping takes it over the top. Worth the extra point. Not too sweet and is the perfect brownie texture. Well done. Love your recipes

Pam

Friday 19th of February 2021

Hi, I love your recipes! Land O’Lakes stopped making the light stick butter so when you say you used the light butter with canola oil, do you mean the softened kind in the tub? Thanks so much

Lindsay Kehl

Saturday 20th of February 2021

Hi Pam

Yes, I use the land o lakes light butter that is found in the tub that is soft. That is what I have always used for my recipes. I have never been able to find the light sticks in my area.

Hope that helps!

Danielle

Friday 19th of February 2021

I was excited to make these. I followed all the directions. After they cooked when I cut them they are kind of like rubber and not fudge like. I baked them in a non stick pan that is a bit dark . I am wondering if I lowered the oven temperature of the texture would be different? Should they be fudge like after baking and cooked almost like a traditional under cooked brownie?

Lindsay Kehl

Saturday 20th of February 2021

Hi Danielle

I have never make these in a dark pan but that shouldn't make a huge difference. These are best eaten after they have chilled in the fridge for at least an hour after they have cooled. They will look under cooked when you first take them out of the oven. Chilling these in the fridge really makes them fudge like and makes the difference with the texture.

Hope that helps!

Michele

Friday 19th of February 2021

They look awesome! Can you use Gold Medal self rising flour in this recipe?

Janet

Thursday 18th of February 2021

Can this be made with skim milk? Does it change the taste or consistency much? Thank you!

Lindsay Kehl

Friday 19th of February 2021

Hi Janet,

Yes, you bet! Skim milk would work great-keep in mind, that would increase the point value by 1 point per serving with that substitution.

Thanks so much

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