Updated: Feb 19
I prefer not to have too much sugar in my diet. But every once in a while I need a little something to satisfy my sweet tooth. So I made this version of brownies to be refined sugar-free.
Dress them up with icing to make for a delicious dessert. Or, without icing, these are packed with vitamins low in sugar enough to eat for breakfast on-the-go. Either way, they are super healthy and delicious. I made these with my cherry coconut whipped cream and were awesome!
Gluten-free often makes desserts dry and brittle but this version is a lot more moist than the standard gluten-free brownie recipe. Bananas are the key. Find some browning or rotting bananas, it will bring a chewy, moistness without the banana aftertaste.
2 cups Gluten-free flour (all-purpose)
1 1/2 cups maple syrup
3/4 cup Dark cocoa powder
3/4 tsp Baking powder
1 tsp Salt
1 cup Bananas (about 3 well ripened, crushed)
1/4 cup Unsweetened coconut milk
1/4 cup Olive oil
1 teaspoon of vanilla extract
1 cup Vegan dark chocolate chips
½ cup Cocoa nibs (for garnish)
1. Preheat the oven to 350 F and grease a 13 "x13" baking dish. In large bowl, combine flour, maple syrup, black cocoa powder, baking powder and salt until well blended.
2. In another bowl, mix the banana puree, coconut milk, olive oil and vanilla extract. Add the wet ingredients to dry, mixing until everything is even. Add the chocolate chips.
3. Pour the dough into the baking dish and garnish with cocoa nibs.
4. Bake for 30 minutes or until a toothpick inserted in the center emerges clean.
5. Let the brownies cool completely before removing them from the baking dish.
Optional: Cherry Coconut Whipped Cream
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