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
What Makes This Recipe So Great
These brownies are rich, fudgy, and full of deep chocolate flavor without any gluten or animal products. They are perfect for anyone with dietary restrictions but still craving a delicious dessert. Plus, they use simple ingredients you might already have at home.
Cooking Advice
- Use high-quality dark chocolate for the best taste and texture.
- Be careful not to overbake; the brownies should be moist and slightly gooey in the center.
- Let the brownies cool completely before cutting to ensure clean slices.
- Be careful not to overbake; the brownies should be moist and slightly gooey in the center.
- Let the brownies cool completely before cutting to ensure clean slices.
Directions
Lightly heat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish. 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 until it’s just combined. Fold in the chocolate chips, then spread the batter evenly in your prepared pan. Sprinkle some cocoa nibs on top for a little extra crunch. Pop it in the oven and bake for about 30 minutes, or until a toothpick comes out clean. Let the brownies cool completely before cutting into squares.
Serving Suggestions
Enjoy these brownies on their own or pair them with a scoop of dairy-free vanilla ice cream. Adding fresh berries or a drizzle of almond butter can also enhance the flavors and add a nice contrast.
Keeping Leftovers Fresh
Store the brownies in an airtight container at room temperature for up to three days. For longer storage, keep them in the fridge for up to a week or freeze for up to three months. Thaw completely before serving for the best texture.
