Dark Chocolate Fudge Brownies
These Dark Chocolate Fudge Brownies are gluten free, dairy free, egg free, made with vegan butter and reduced sugar -- but they are rich, indulgent, and delicious! Since they are both egg and gluten-free they are a bit more fragile, so it is important to let them cool completely before cutting them. Use an offset spatula for best results.
Servings: 16
Calories: 133kcal
Ingredients
- Nonstick spray
- 3 bananas very ripe
- 1/4 cup tahini
- 3 tablespoons vegan butter melted and cooled
- 1/4 cup soy milk
- 1 tablespoon dark brown sugar
- 1/4 teaspoon fine sea salt
- 1/2 cup super fine almond flour
- 1/4 cup quick oats
- 1 teaspoon baking powder `
- 1/3 cup unsweetened cocoa powder
- 1/2 cup bittersweet chocolate chips preferably Guittard Sante
- 1/4 cup chopped walnuts
- 1 teaspoon pure vanilla extract
Instructions
- Heat the oven to 350°F. Spray an 8-inch baking pan with nonstick spray. Combine the bananas, tahini, butter, milk, brown sugar, and salt in a medium bowl. Using a handheld mixer or spoon, combine until smooth. Add the almond flour, oats, baking powder, cocoa power, and chips.
- Transfer the batter to the prepared baking dish and smooth out. Bake in the heated oven until the edges pull from the sides of the pan and a knife comes out clean, 38 to 40 minutes.
- Transfer to a rack to cool completely. Cut into 16 squares. Store, covered in the refrigerator.
Nutrition
Calories: 133kcal | Carbohydrates: 13g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 0.1mg | Sodium: 90mg | Potassium: 179mg | Fiber: 2g | Sugar: 6g | Vitamin A: 132IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg