This is what they look like – VERY chocolatey and moist.
Here’s the recipe from Delicious Obsessions (click on recipe to see an enlarged image you can print):
Here’s how I make them:
In blender put: cut up banana, vanilla, 2 eggs, maple syrup and 3 tbsp of coconut (or almond) milk and blend thoroughly
In a medium size bowl: measure out the cocoa powder and baking soda (I use 1 tsp).
Add wet to dry and mix well. I add raisins, sometimes coconut, ground pecans. (You could also add candied ginger bits if you weren’t worried about cane sugar…)
Pour into a parchment lined 8×8 or 9×9 cake pan, bake for 25-30 minutes or until knife comes out clean.
This is important: let brownies cool for at least 10 minutes before removing from pan.
The brownies freeze well. I get 16 servings from one pan – they’re so rich that I quarter the brownies, then quarter them again.
I serve with Hagen Das Limoncello Gelato (which contains, of course, diary):
Yum! The tanginess of the lemon with the intense chocolate is very satisfying. You can even go further and splash some Bailey’s Irish Cream over the whole thing but then, of course you’re adding more sugar and diary! But who really cares, right?
The recipe (without the additions) can be gluten, dairy, and grain free!