Flourless Banana Brownies
#brownies #guiltfreedessert #dessertideas #dessertrecipe #baking
Ingredients:
• 3 ripe bananas, mashed
• 3 Tbs maple syrup
• 2 tsp vanilla extract
• 2 large eggs
• 1/4 cup of nut butter
• 1/4 cup butter
• 1/2 cup ghirardelli cocoa powder
• 1/2 tsp baking powder
• Bag of chocolate chips
• Pinch of salt
Directions:
1.) Pre heat oven to 350* F and line an 8X8 baking pan with parchment paper.
2.) Add butter to a sauce pan over medium heat. Cook until it browns slightly, about 5 minutes. Let cool slightly.
3.) Mash your bananas (the more ripe, the sweeter the brownies will be. You can bake them with the peels on for a few minutes until the peel turns dark brown to “ripen” them enough for baking).
Wisk the mashed bananas, maple syrup, vanilla extract, and eggs and mix until just combined.
4.) Slowly stream the browned butter into the batter while mixing.
5.) Add the baking powder and cocoa powder and mix with a spatula. Fold in half of the chocolate chips and place batter into the prepared baking pan.
6.) Sprinkle the rest of the chocolate chips over top, bake at 350* F for 25-30 minutes or until mostly set in the center.
7.) Top with flaky sea salt when finished and cut into squares once cooled.
Hey fellow dessert lovers! I wanted to share some extra tips and thoughts on making these amazing flourless banana brownies, especially if you're like me and always looking for a healthier treat that doesn't compromise on taste. I absolutely adore how these turn out – they're truly a guilt-free pleasure! First off, let's talk about the magic of going 'flourless.' When you hear flourless brownies, you might wonder about the texture, right? But trust me, these banana brownies are incredibly fudgy and dense, which is exactly what I want in a brownie. The mashed bananas act as a fantastic binder and moisturizer, replacing the need for traditional flour. This not only makes them naturally gluten-free but also gives them a unique, almost melt-in-your-mouth quality. It’s also a great way to use up those super ripe bananas sitting on your counter, turning them into something irresistible instead of letting them go to waste. One of my biggest tips for truly perfect results with these healthy flourless banana brownies is all about the bananas themselves. The riper, the better! Seriously, don't be shy about using bananas that are almost entirely brown or black. These are packed with natural sweetness, which means you need less added sugar, contributing to that wonderful guilt-free aspect. If your bananas aren't quite ripe enough, a little trick I learned is to bake them with their peels on at a low temperature (around 300°F or 150°C) for about 15-20 minutes until they're soft and dark. This really brings out their sweetness and makes them easier to mash. Another secret to getting that deep, rich flavor in your flourless banana brownies is the quality of your cocoa powder. Since there's no flour to dilute the chocolate, the cocoa really shines through. I always opt for a good quality unsweetened cocoa powder to make sure I get that intense chocolaty hit. And don't skimp on the vanilla extract either – it truly enhances the overall flavor profile. When you're mixing, remember not to overmix once you add the cocoa and baking powder. Just combine until smooth. Overmixing can sometimes lead to a tougher brownie, even without flour. And for those chocolate chips? Folding in half and sprinkling the rest on top ensures you get pockets of melty chocolate throughout and a beautiful crackly top. I sometimes like to add a mix of dark and milk chocolate chips for extra depth. Want to make these even more your own? Here are a few variations I've tried: Nutty Goodness: Add a handful of chopped walnuts or pecans along with the chocolate chips for extra crunch and healthy fats. Spice It Up: A pinch of cinnamon or a tiny dash of cayenne pepper can really elevate the chocolate flavor. Coffee Boost: A teaspoon of instant espresso powder mixed with the cocoa powder will deepen the chocolate taste without making them taste like coffee. Fruity Twist: A few dried cranberries or cherries folded in can add a lovely tartness. Finally, don't forget that flaky sea salt finish! It's not just for looks; it really cuts through the sweetness and enhances the chocolate. Once cooled, these healthy flourless banana brownies store wonderfully in an airtight container at room temperature for a few days, or you can even freeze them for a quick future treat. They're perfect for satisfying those chocolate cravings anytime, knowing you're enjoying a wholesome, delicious, and truly guilt-free dessert!
