WW Sheet Pan Brownies

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The one point from WW Sheet Pan Brownies are rich, dense, and filling. The components used in these brownies are light. They are sweet, but they will not cost you your points. They are chewy on the sides and soft in the center & make an ideal after-dinner or afternoon snack. You do not require tools or fancy skills. It is only a question of mixing it up, baking it, and enjoying it. These WW Sheet Pan Brownies are baked in a sheet pan that makes them cook uniformly and quickly. This is a recipe that serves as a low-point dessert when you want something with a low point. Have the chocolate flavor without any remorse.

STATS:

  • Diet: Weight Watchers, Low-Calorie
  • Course: Dessert
  • Cuisine: American
  • Time for prep: 10 minutes
  • Cooking time: 20 minutes
  • Working time (total): 30 minutes
  • Size/serving: 1 square
  • Total yield: 16 servings
  • Level of difficulty: Easy
  • Mode of cooking: Baking

EQUIPMENT:

  • Large mixing bowl
  • Whisk/spoon
  • Measuring cups & spoons
  • Baking sheet (9×13)
  • Parchment paper/nonstick spray
  • Cooling rack

INGREDIENTS:

  • 3/4 cup of applesauce without sugar
  • Two tablespoons of melted light butter/canola oil
  • One teaspoon of vanilla essence
  • Two eggs
  • ¼ cup plain, unsweetened, low-fat Greek yogurt
  • Half a cup of all-purpose flour
  • A quarter of a cup of cocoa powder without sugar
  • 1/3 of a cup of sugar substitute with no calories (such as Stevia or Monk Fruit)
  • One teaspoon of baking powder
  • Half a teaspoon of salt
  • Two teaspoons of small chocolate chips are optional.

INGREDIENT NOTES:

Unsweetened Applesauce:

  • This makes the brownies stay wet. It also lowers consumption of fat and oil.

Greek Yogurt:

  • It should be made with non-fat yogurt to make it low in points. It fills it with cream and protein.

Zero-Calorie Sweetener:

  • Make use of your favorite sugar substitute. Add to taste when you want it sweeter.

Cocoa Powder:

  • Do not use sweet cocoa. It adds richness to the taste of chocolate without additional sugar.

Mini Chocolate Chips (Option):

  • They give an additional chocolate touch. Make them finite, to remain on points.

INSTRUCTIONS:

  1. Adjust the oven temperature to 175°C (350°F).
  2. Use cooking oil or scraps of parchment to line a 9 x 13 baking pan.
  3. Combine the apple sauce, oil, yogurt, as well as eggs, and vanilla in a big bowl.
  4. Till smooth, whisk.
  5. Mix in the powder for baking, salt, cocoa, sugar substitute, & flour.
  6. Stir till mixed. Keep away from overmixing.
  7. If using, fold in small chocolate chips.
  8. Fill the empty pan with batter.
  9. Using a spatula, distribute evenly.
  10. For 18 to 22 minutes, bake.
  11. Use a toothpick to check; a few wet pieces should come out.
  12. Take 10 minutes to cool it in the pan.
  13. Divide into sixteen equal squares.
  14. Move to a wire rack to finish cooling.
  15. Serve now or put away for later.

TIPS:

  • Clean the bowl with a silicone spatula.
  • Do not over-bake because brownies will become dry.
  • Add cinnamon/espresso powder to have a better flavor.
  • Make individual servings using a muffin pan & a cupcake liner.
  • Make a twist by dusting peanut butter.
  • The recipe can easily be doubled & is good for parties/preparation dishes.

STORAGE INFORMATION:

FRIDGE:

  • Put anything that remains in a sealed bag. Save in the refrigerator for as long as four days. If desired, reheat slightly in the microwave.

FREEZER:

  • Place the brownies in a bag or sealed container & freeze them. Between layers, place the paper made from parchment. Storage for a maximum of one month

FAQs:

Could I make these brownies without eggs?

  • Yes. Replace with two flax eggs (1T flax meal + 3T water per egg). After five minutes of standing, it should be added.

Is it feasible that I forego the oil?

  • You can substitute with a larger amount of applesauce; however, the brownies might not be rich. Indulge in chickpea and use both; figure out which texture suits you better.

Suppose I want them sweeter?

  • A bit more sweetener or a couple of additional mini chocolate chips may be added along. Bake the batter and adjust according to taste.

Would almond or oat flour work instead of all-purpose?

  • You can still try, but the texture will be different. All-purpose or a WW-approved baking blend is best followed to achieve the best results.

What can I replace the size of the pan with?

  • Yes, but there will be variations in the time of baking. The smaller the pan, the denser the brownies will be and require a longer time. Watch carefully.

NUTRITIONAL INFORMATION:

Calories: 80
Carbs: 10g
Total carbs: 10g
Fiber: 2g
Calcium: 25mg
Protein: 2g
Iron: 0.8mg
Vitamin A: 50 IU
Serving size: 1 brownie
Sodium: 85mg
Serving: 16 servings
Potassium: 120mg
The total Weight Watchers points per serving of Weight Watchers One Point Sheet Pan Brownies is estimated at 1 point.