About this recipe:These are not too sweet, and really tasty with a moist texture. What's even better is they're gluten-free, dairy-free, nut-free, egg-free and use natural sweeteners and the darkest chocolate you can find!
Makes: 12 brownies
75g unsweetened cocoa powder
75g buckwheat flour
75g brown rice flour
1 teaspoon gluten-free baking powder
1 teaspoon xanthan gum (Dove's Farm makes it)
1/4 teaspoon sea salt
200g 70% cocoa dark vegan chocolate chips
225g agave syrup
2 teaspoons pure vanilla extract
150g (about 2 small) mashed bananas
150g unsweetened applesauce
150g chopped pitted dates
100g 70% cocoa dark vegan chocolate chips
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Method Prep:15min › Cook:40min › Ready in:55min
Preheat oven to 180 degrees C / Gas mark 4. Lightly grease a 20cm square cake tin.
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).
Gently heat the chocolate chips and agave syrup, until just melted. 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 cake tin and spread evenly. Bake for 20 minutes and then sprinkle the extra chocolate chips over the top. 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.