This is probably one of my best recipes yet. I love to watch friends and family gobble these down and ask for more!
While delicious enough with its deep, decadent chocolate flavour, its the chewy, moist texture that really stands out about these brownies.
Sugar-free, dairy-free, soy-free, and very low in added oils; its the addition of banana that provides so much of the moisture, sweetness, and structure. It can be made gluten-free by using brown rice flour and adding a full tablespoon of arrowroot flour to it.
This was one of the recipes I made for the hike in French River!
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– 2 cups flour (use brown rice flour and 1 tbsp. arrowroot for gluten-free)
– ¾ cup cocoa powder
– 1 tsp baking powder
– ½ tsp salt
– 3-4 ripe bananas, mashed (about 1 cup)
– 1 cup milk (almond, rice, etc.)
– ¾ cup maple syrup (or brown rice syrup)
– ¼ cup oil (I use safflower – coconut, sunflower could also be used)
– 1 tsp vanilla extract
– 1 cup pure vegan cocoa nibs
Preheat oven to 350F. Grease a 9 x 13 inch glass baking pan with oil and set aside.
In a large glass bowl, whisk together flour, cocoa powder, baking powder, and salt.
In a separate large glass bowl, mash bananas. Then whisk with milk, maple syrup, oil, and vanilla.
Pour into dry ingredients and stir with a spatula until just combined. Add in cocoa nibs and stir until combined.
Pour into pan and bake for 40-50 minutes or until toothpick inserted comes out clean.
Set aside to cool to almost room temperature before cutting and serving.
Makes about 24 brownies.