Finally, a tried and tested brownie recipe, with no artificial nothing! This has no flour and no sugar. For my first try, I used banana puree, my kids sniffed it out. They hate banana in baked goods :( so my second try, I replaced it with apple+date puree.
Makes 16 (2x2 inch)
Ingredients:
- 1 and 1/2 cup almond flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- Pinch of salt
- 1/4 cup vegetable of melted coconut oil
- 1 egg (for eggless, replace with flax egg, recipe below)
- 1 tsp vanilla extract
- 1 cup apple sauce
- 1/2 cup date puree, made with fleshy dates
- 1/4 cup dark chocolate chips
For the chocolate glaze:
- 1/2 cup dark chocolate chips
- 2 tsp coconut oil
- A few drops of vanilla extract
You may also make it eggless by replacing egg with flax egg.
Egg replacer recipe:
- 1 Tbsp flax seeds, ground
- 3-4 Tbsp water
Combine well and set aside for 5 minutes. Use as an egg replacer.
Directions:
- Prep an 8x8 inch pan with grease and parchment paper.
- Preheat the oven to 350 degree F.
- Combine the dry ingredients - almond flour, cocoa, baking powder and salt in a mixing bowl. Set aside.
- In another bowl, whisk the wet ingredients - egg, vanilla, oil, apple and date puree.
- Add this to the dry ingredients and mix until the mixture is free of lumps. Pour into the prepared pan.
- Bake for 30 minutes. Half way through baking, sprinkle chocolate chips. If a toothpick inserted in the center comes out with a few crumbs, we are good. The brownies will be fudgy.
- Let the brownies cool. In the meantime, place chocolate chips and coconut oil in a glass bowl and melt in the microwave for 30 seconds or more. Combine well until creamy and smooth. Drizzle over the brownies with a spoon. Chill in the fridge to set.
- Enjoy as is or warm and serve with ice cream.
