Allergy-friendly Double Chocolate Brownies
- Servings: 12
|½ cup||Unsweetened Cocoa Powder|
|½ cup||Buckwheat Flour|
|½ cup||Brown Rice Flour|
|1 tsp||Gluten-free Baking Powder|
|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.
When I tell people that these brownies are gluten-free, dairy-free, egg-free, nut-free and soy free Â– the response is always Â“well, whatÂ’s in them?Â” I respond Â– 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 canÂ’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!