Wednesday, June 13, 2012

Fudgey Chocolate Chocolate Banana Brownies

Because every now and then a girl just needs some chocolate, and what better way is there to indulge your sweet tooth than doing it healthily. So yummy, decadent & so chocolately it needed to be said twice :)

  • 1 cup banana
  • 2/3 cup unsweetened apple sauce
  • 2/3 cup medjool dates
  • 2 tablespoons almond butter
  • 1 cup agave nectar
  • 1/2 cup brown rice flour
  • 1/2 cup almond meal/flour
  • 2 teaspoons gluten free vanilla extract
  • 1/2 cup raw cocoa powder
  • 1 teaspoon xanthan gum
  • 1 teaspoon gluten free baking soda
  • 1/4 teaspoon sea salt
  • 3/4 cup vegan chocolate chips
  • 3/4 cup vegan chocolate chips

  1. Preheat the oven to 350 degrees, lightly grease a square or rectangular baking pan. I used Earth Balance Spread.
  2. Mash the banana, set aside. Pulse the dates in a food processor a couple of times (or chop very finely), and set aside.
  3. Sift the flour, almond meal, cocoa powder, baking soda, xanthan gum & salt together in a large mixing bowl.
  4. Melt 1 of the 3/4 cups vegan chocolate chips in a heatproof bowl over a pan of boiling water. Add the agave nectar & vanilla extract, stir until fully combined.
  5. Pour the melted chocolate mixture over the flour, & thoroughly mix it in.
  6. In a different bowl stir the mashed banana, almond butter and processed dates into the apple sauce. Fold this mixture into the brownie batter.
  7. Fold in the second 3/4 cup vegan chocolate chips through the brownie batter.
  8. Spoon the brownie batter into the greased baking pan, and spread evenly.
  9. Bake for about 35-40 minutes in the oven, turning them round half way through. The brownies are ready when a skewer dipped into the centre of the brownie mix comes out clean.
  10. Let them cool at room temperature for a while then enjoy! :)

No comments:

Post a Comment