Ingredients
- 2 cups gluten-free all-purpose flour
- 1 ½ cups maple syrup
- ¾ cup dark cocoa powder
- ¾ teaspoon gluten-free baking powder
- 1 teaspoon salt
- 1 cup mashed bananas
- ¼ cup unsweetened coconut milk
- ¼ cup olive oil
- 1 teaspoon vanilla extract
- 1 cup vegan dark chocolate chips
- ½ cup cocoa nibs
Why This Recipe Is So Loved
These brownies are rich and fudgy without using any animal products or gluten. They offer a perfect balance of deep chocolate flavor and moist texture. Plus, they are easy to make and suitable for many dietary needs.
Cooking Secrets
- Use high-quality dark chocolate or cocoa powder for the best flavor.
- Avoid overbaking to keep the brownies soft and chewy. Check with a toothpick around 20-25 minutes.
- Let the brownies cool completely before cutting to get clean slices.
- Avoid overbaking to keep the brownies soft and chewy. Check with a toothpick around 20-25 minutes.
- Let the brownies cool completely before cutting to get clean slices.
Directions
First, heat your oven to 350°F (175°C) and grease a 9x13-inch baking dish so nothing sticks. In a big bowl, mix together the flour, maple syrup, cocoa powder, baking powder, and salt. Make a little well in the center of the dry ingredients. In another bowl, combine the mashed bananas, coconut milk, olive oil, and vanilla extract. Pour the wet mixture into the dry and stir everything together until it’s smooth and well combined. Gently fold in the chocolate chips, then spread the batter evenly in your prepared pan. Sprinkle some cocoa nibs on top for a bit of crunch. Pop it in the oven and bake for about 30 minutes, or until a toothpick comes out clean from the center. Let it cool completely before cutting into squares.
Best Foods To Serve With This
Serve warm with a scoop of dairy-free ice cream or a drizzle of coconut cream. Fresh berries or a sprinkle of chopped nuts add a nice contrast. They make a great snack or dessert for any occasion.
Leftover Care Tips
Store brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze for up to 3 months. Thaw at room temperature before serving.
Frequently Asked Questions
Can I use a different type of flour instead of gluten-free all-purpose flour?
You can try other gluten-free flours, but results may vary. Regular all-purpose flour can be used if gluten is not a concern.
How do I know when the brownies are fully baked?
Insert a toothpick in the center; if it comes out clean or with a few moist crumbs, the brownies are done.
Can I substitute mashed bananas with something else?
Applesauce or pumpkin puree can be good alternatives, but bananas add natural sweetness and moisture.
Is it necessary to use coconut milk, or can I use another plant milk?
Any unsweetened plant-based milk like almond or oat milk works fine as a substitute.
Can I omit the cocoa nibs on top?
Yes, the cocoa nibs add crunch but are optional if you prefer a smoother texture.
How should I store these brownies?
Store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Can I freeze these brownies?
Yes, wrap them well and freeze for up to 3 months. Thaw at room temperature before serving.
Will these brownies be very sweet?
They have a natural sweetness from maple syrup and bananas, balanced by the dark cocoa and chocolate chips. Adjust maple syrup to taste if needed.
