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Almond Fudge Brownies

(5 Votes)
MAKES
16
COOK TIME
25 Min

Satisfy your sweet tooth without feeling guilty by baking up our Almond Fudge Brownies. These rich, chocolate brownies are low in fat, but extra high in decadent, yummy taste. Make enough to share with everyone, and watch their mouth's drop when you tell 'em it's a healthier choice!

What You'll Need:
  • 2 tablespoons butter, softened
  • 1 cup sugar
  • 1/2 cup unsweetened applesauce
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup all-purpose flour
  • 1/4 cup sliced almonds
What To Do:
  1. Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.
     
  2. In a medium bowl, using an electric mixer on medium speed, beat the butter, sugar, applesauce, egg, and vanilla. Slowly beat in the cocoa powder and flour. Pour batter into prepared baking dish and top with almonds.
     
  3. Bake 25 to 30 minutes, or until a wooden toothpick inserted in center comes out clean. Cool completely before cutting.
     
Notes

No need to give up dessert, especially when delicious diabetic-friendly options are available! May we suggest you also try our yummy Cookies 'n' Sandwiches?

Nutritional InformationShow More

Servings Per Recipe: 16

  • Amount Per Serving % Daily Value *
  • Calories 106
  • Calories from Fat 26
  • Total Fat 2.9g 4 %
  • Saturated Fat 1.3g 6 %
  • Trans Fat 0.1g 0 %
  • Protein 1.9g 4 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 15mg 5 %
  • Sodium 18mg 1 %
  • Total Carbohydrates 20g 7 %
  • Dietary Fiber 1.3g 5 %
  • Sugars 13g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Being a Type 1 diabetic, I can tell you it is all about swapping and calculating. Your body needs sugar. Your brain runs on it. So, to totally cut it out does not work. In order to eat this brownie, you would need to give up one of your other carbs. You can not expect to eat this along with a complete full carb count meal and think your sugar will not go through the roof. I do make this friendlier by substituting the sugar for a diabetic friendly sugar substitute. I like to use half stevia/ half sugar. To use a blend, you would substitute 1/2 cup of the blend for the cup of sugar in this recipe. That brings your carb count down. You end up with only a 1/4 of a cup of sugar (and a 1/4 cup of stevia) for the batch instead of 1 cup of sugar. Carbs in a 1/4 cup of sugar are 50 instead of the 200. This will bring your total carb count down to 10 carbs for a single brownie (or 13 if you do 12 servings per recipe). You are still looking at 1/2-1 carb swap, but the brownie made with the blend will not spike your sugar as high. Also, another tip for baking with blends is to cut your baking time way down OR bake this brownie in the Crockpot. I love baking in the Crockpot. It keeps things super moist. Bake on low. Times vary between machines and size of the item being baked. You bake until the top is no longer wet. Mine is about an hour and a half for this.

can you please let me know what all purpose flour is

All-purpose flour is general cooking/baking flour, as opposed to cake flour.

With the one cup sugar I am wondering how this can be diabetic.

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