Prep 10 mins
Cook 30 mins
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!
- 2⁄3 cup about 2 small 6 inch mashed banana
- 2⁄3 cup unsweetened applesauce
- 1 cup chopped pitted dates
- 1 cup agave nectar
- 2 teaspoons pure vanilla extract
- 1 cup dark vegan chocolate chips
- 1⁄2 cup dark vegan chocolate chips (for topping)
- 1⁄2 cup buckwheat flour
- 1⁄2 cup brown rice flour
- 1⁄2 cup unsweetened cocoa powder
- 1 teaspoon gluten-free baking powder
- 1 teaspoon xanthan gum
- 1⁄4 teaspoon celtic sea salt
- 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 and then stir in vanilla.
- Pour this mixture into the dry ingredients and mix gently until well combined.
- Mix together mashed banana and apple sauce. Fold in this mixture into the chocolate batter.
- Fold in chopped dates.
- Spoon mixture into pan and spread evenly.
- Bake for 20 minutes and 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.
After reading the one review I was a little concerned; however, I did my homework. I looked on your blog and saw the amazing comments this recipe received and I did see where the previous reviewer had posted and your response. I am so glad that I did the research and made the recipe. These brownies are sinful and a little goes a long way. I baked them in the 8x8 inch pan as recommended. Carefully measured the banana and applesauce and as I said the results were amazing. The applesauce was my homemade raw applesauce. I did cut mine into 12 small servings and served with gluten free ice cream. I will be making these again I am sure. Made for PAC Fall 2011.
I think I may have done something wrong here! Mine didn't rise as much as the ones in the photo, and I could not get the toothpick to come out clean despite cooking them 30 minutes longer than what the directions said. Maybe I was supposed to put the dates in the blender instead of chopping? (same with the bananas and applesauce?) I have never had luck baking anything allergy free and was hoping for a miracle with this recipe! I couldn't eat them, but my son did like them. He is allergic to gluten, casein, and eggs and has never had brownies...so he will usually take what he gets. I would LOVE to hear any tips! I am practicing for his 5th birthday party.