Allergy Friendly Double Chocolate Brownies

Total Time
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!

Ingredients Nutrition


  1. Preheat oven to 180 C / 350°F.
  2. Lightly grease a square 8-by-8-inch baking pan.
  3. 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).
  4. Gently heat on a low flame one cup of the chocolate chips and agave until just melted and then stir in vanilla.
  5. Pour this mixture into the dry ingredients and mix gently until well combined.
  6. Mix together mashed banana and apple sauce. Fold in this mixture into the chocolate batter.
  7. Fold in chopped dates.
  8. Spoon mixture into pan and spread evenly.
  9. Bake for 20 minutes and then sprinkle the extra 1/2 cup chocolate chips over the mix.
  10. Place back in the oven for another 15-20 minutes.
  11. The brownies are done when an inserted skewer comes out clean. Let cool at room temperature before serving.
Most Helpful

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.

PaulaG October 09, 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 he will usually take what he gets. I would LOVE to hear any tips! I am practicing for his 5th birthday party.

Pret-ty pret-ty good May 03, 2011