A Gluten Free Brownie that doesn’t have that gritty mouth feel, or chew as if it is full of sawdust is not an easy thing to make. This recipe uses mashed banana and applesauce to keep it moist and cakey. This is a great recipe for a pan of brownies that has a little healthy and not too much sweet. So feel free to send to your tots events or just make a pan and feel good about what you’re feeding your family.
These brownies are not too sweet, and really tasty, with a moist texture and spring that is just right. You could always add more chocolate if you wanted a more decadent brownie.
- 1/2 cup cocoa powder unsweetened
- 1/2 cup Buckwheat flour
- 1/2 cup Brown Rice Flour
- 1 tsp. Baking Powder gluten-free, of course
- 1 tsp. xanthan
- 1/4 tsp. Sea Salt
- 1 cup Chocolate Chips 73% cocoa dark
- 1 cup Agave nectar
- 2 tsp. pure vanilla extract
- 2/3 cup Banana about 2 small, mashed
- 2/3 cup Applesauce unsweetened
- 1 cup dates chopped, pitted
- 1/2 cup Chocolate Chips 73% cocoa dark (for topping)
- Preheat oven to 350 degrees F.
- Lightly grease a square 8x8 baking pan and set aside.
- Sift together the cocoa powder, flours, baking powder, xanthan and salt into the bowl of your stand mixer (or use a mixing bowl and an electric beater or spoon)
- In a small sauce pan over low heat gently heat cup of the chocolate chips and the agave nectar until just melted and then stir in the vanilla.
- Pour the chocolate mixture into the dry ingredients and stir gently until well combined.
- In a small bowl mix together the mashed banana and apple sauce. Fold this into the chocolate batter.
- Fold in chopped dates.
- Spoon mixture into prepared pan and spread evenly
- Bake for 20 minutes and then sprinkle the extra 1/2 cup chocolate chips over the brownies
- Place back in the oven for another 15-20 minutes.
- The brownies are done when an inserted skewer comes out clean. Let cool at room temperature before serving.
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