I love brownies. Not in a casual, “Oh sure, I’ll have one” kind of way. I mean the corner-piece-with-the-crispy-edges, still-warm, chocolate-stuck-to-your-fingers kind of love. Brownies are comfort. They’re late nights and celebrations and random Tuesdays when you just need something sweet and grounding.

But here’s the thing. As much as I adore a classic, fudgy, sugar-loaded brownie, I’ve been trying to be more mindful about what I’m putting in my body. Not in a joyless way. Just in a “maybe I don’t need a total blood sugar rollercoaster at 3 p.m.” kind of way.

So lately, I’ve been experimenting with making brownies that have a lower glycemic index and lower glycemic load. I’m not a nutritionist — truly, I am not. Please check with your doctor or a registered dietitian if you’re making changes to your diet or if you need something specific for your health. What works for me might not be right for you. Bodies are personal. Health is personal.

All I can say is this: I’ve found a version that feels better for me — and still tastes like an actual brownie.

The biggest swap? No oil. None. Instead, I use unsweetened applesauce. And I was skeptical at first. Oil is what gives brownies that rich, moist texture. I assumed applesauce would make them gummy or sad or weirdly fruity.

More food: Mug Cake: Get In on the Trend with 3 Easy Recipes

It doesn’t. Applesauce keeps them soft and tender, but they don’t feel heavy. They’re still chocolatey. Still satisfying. Still that deep cocoa flavor that makes you close your eyes for a second after the first bite. They just don’t leave me feeling weighed down.

I also play around with lowering the overall sugar and using ingredients that digest a little more slowly — things like almond flour or a mix of whole-grain flour, and dark cocoa powder. Sometimes I’ll add a handful of dark chocolate chips because balance is important and I am still me.

Again, I’m not handing out medical advice. Talk to your doctor. Do your own research. Pay attention to how you feel. I can’t claim that they are healthy, but I personally think they are healthier than many brownies.

But from one brownie lover to another — it is absolutely possible to make something that feels indulgent and a little smarter at the same time. And honestly? That makes them taste even sweeter.

Healthy Brownie Recipe (Kind Of): A Better Brownie, From My Heart to Yours

Ingredients:

Ghirardelli Double Chocolate Gluten Free premier brownie mix

1 egg

1/3 cup water

1/2 cup unsweetened applesauce

Instructions:

I really just followed simple instructions! Mix all of the ingredients in a big bowl until well mixed. I’m not even gluten intolerant but like this mix.

Bake them at 325 degrees F in an 8″ by 8″ or 9″ by 9″ greased pan. Bake for 40 to 45 minutes, but make sure to test to make sure they’re done by seeing if the sides are pulling away. I also test with a toothpick coming out clean. Enjoy!