Ingredients for Allergy Friendly Double Chocolate Brownies
- 2 ripe bananas, mashed
- Unsweetened Applesauce
- Pitted Dates
- Agave Nectar
- Pure Vanilla Extract
- 1 1/2 cups semi-sweet chocolate chips
- Buckwheat Flour
- Brown Rice Flour
- Unsweetened Cocoa Powder
- 1 teaspoon baking powder
- Xanthan Gum
- Sea Salt
How to Make Allergy Friendly Double Chocolate Brownies
- Preheat oven to 180°C (350°F).
- Lightly grease an 8x8 inch square baking pan.
- In a large bowl, whisk together 1 cup unsweetened cocoa powder, 1 cup gluten-free all-purpose flour blend, 1/2 cup almond flour, 1 teaspoon baking powder, 1 teaspoon xanthan gum, and 1/2 teaspoon salt.
- In a separate microwave-safe bowl, melt 1 cup semi-sweet chocolate chips and 1/4 cup agave nectar on low power in 30-second intervals, stirring until smooth. Stir in 1 teaspoon vanilla extract.
- Pour the melted chocolate mixture into the dry ingredients and gently mix until just combined. Do not overmix.
- In a small bowl, mash 2 ripe bananas. Add 1/4 cup unsweetened applesauce and mix well.
- Fold the banana and applesauce mixture into the chocolate batter.
- Fold in 1/2 cup chopped pitted dates.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 20 minutes. Sprinkle 1/2 cup semi-sweet chocolate chips over the top.
- Bake for an additional 15-20 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Let cool completely in the pan before cutting and serving. Enjoy!
Chef's Tip for Extra Flavor
Small additions can make a big impact! Try a sprinkle of fresh herbs, a dash of your favorite spice blend, or a squeeze of citrus just before serving to really enhance the flavors of your dish.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
178g
Fat
41g
Carbs
25g
