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Allergy-friendly Double Chocolate Brownies

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Allergy-Friendly Double Chocolate Brownies
2011-02-22 Desserts
5 62

These decadent brownies are gluten-free, dairy-free, egg-free, nut-free and soy free. Not to mention tasty!

  • Servings: 12


½ cup Unsweetened Cocoa Powder
½ cup Buckwheat Flour
½ cup Brown Rice Flour
1 tsp Gluten-free Baking Powder
1 tsp Xanthan
¼ tsp Celtic Sea Salt
1 cup 73% Cocoa Dark Vegan Chocolate Chips
1 cup Agave Nectar
2 tsp Pure Vanilla Extract
⅔ cup (about 2 Small, 6") mashed banana
⅔ cup Unsweetened Applesauce
1 cup Chopped Pitted Dates
½ cup 73% Cocoa Dark Vegan Chocolate Chips, for topping


Preheat oven to 180 C / 350 F. Lightly grease a square 8-by-8-inch baking pan.

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). Gently heat on a low flame, one cup of the chocolate chips and agave until just melted; stir in vanilla. Pour mixture into dry ingredients; mix gently until well combined. Mix together mashed banana and apple sauce. Fold into the chocolate batter; fold in chopped dates. Spoon mixture into pan and spread evenly. Bake for 20 minutes, then sprinkle the extra 1/2 cup chocolate chips over the mix. 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.

Helpful Tips:

When I tell people that these brownies are gluten-free, dairy-free, egg-free, nut-free and soy free – the response is always “well, what’s in them?” I respond – pigilicious magic! I hit the jackpot with these brownies. They are not too sweet, and really tasty, with a moist texture and spring that is just right. I can’t get enough of them. You could always add more chocolate if you wanted a more decadent brownie. But I think they are great as they are! YUM!