Chewy Brownies

If you’re looking for a chewy, rich and sweet dessert, try my Chewy Brownies. One bite and you’ll instantly feel like you’re celebrating the holidays! The deeply satisfying chocolate flavor comes from cocoa powder plus chocolate chips/chunks mixed into the batter. The coconut oil and egg yolk bring a rich, creamy texture along with healthy fats. This recipe makes one smaller, 8″ x 8″ pan of brownies or two 6″ round mini cakes. The smaller batch size is OK, because you probably won’t want these lying around the house too long; you may eat them all up yourself! If you’re feeling generous and want to share some with a larger group (lucky them!), the recipe easily doubles.

If you’re feeling extra fancy, instead of traditional brownies, this recipe can also make mini brownie cakes, which are perfect for sharing. This brownie variation starts out with the same brownie batter, and is made extra decadent and rich with the addition of some vanilla or chocolate frosting. Both are delicious! Often brownies in a pan aren’t anything all that pretty, but these brownie cakes can also be elevated by garnishing with some extra chocolate chips in the center and some shaved or grated chocolate on top. So pretty! One of these brownie cakes would be a special hand-made gift. Pick up a bakery style box from the store to transport one in style!

By all means, make your own homemade frosting if you prefer. I prefer to take advantage of the help offered by using a prepackaged option which works for us in terms of ingredients, taste, and availability. Some beginners tips for ensuring an even, smooth frosting layer: 1) start with completely cooled brownies 2) stir frosting with a spoon before applying 3) use an icing spreader rather than a knife 4) run icing spreader under hot water periodically to remove any clumps of frosting which may stick and also to smooth the surface 5) using clean hands, wipe stray frosting from the sides to clean up the edges.

Chewy Brownies

Brownies which are chewy, rich, and just the perfect amount of fudgey (gluten-free, dairy-free, soy-free, nut-free, nightshade-free)
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 16 brownies

Ingredients

  • 3/4 cup maple syrup
  • 3/4 cup coconut oil, melted plus slightly more for coating pan(s)
  • 4 egg yolks
  • 1 cup green banana flour
  • 3/4 cup cocoa powder
  • 1 cup chocolate chips/chunks (ensure dairy and soy-free)
  • 1 tsp salt
  • 1 jar Simple Mills Frosting (optional)

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Coat inside of baking pan(s) with coconut oil to prevent sticking. One 8" x 8" pan OR two 6" round pans works well.
  • Mix wet ingredients together in a bowl (maple syrup, coconut oil, egg yolks). Mix dry ingredients together in a separate bowl (green banana flour, cocoa powder, and salt). Combine wet and dry ingredients in a single bowl.
  • Add chocolate chips and stir to incorporate. Pour brownie batter into baking pan(s) and smooth out batter evenly.
  • Bake for 20 minutes (25 minutes if making a double-batch). Remove from oven and allow to cool before cutting or optional frosting.
  • If frosting (optional), do so when brownies are completely cooled. May garnish with additional chocolate chips or grated chocolate, if desired.

Notes

May be made in advance. Freezes well.

Craveable Chocolatey Banana Walnut Cupcakes

This weekend, we’re celebrating a very special little guy’s birthday with these delicious treats – chocolatey banana walnut cupcakes. They are craveable, light, cakey, full of rich flavor, and moist (ordinarily this word sends chills down my spine. I chose to use it here, because another accurate descriptor just wasn’t coming to mind)! Locking in moisture while still achieving a light texture, in baked goods which are not only gluten-free but also grain-free, poses a real challenge. The struggle is real people!  But look no further, I’ve done the recipe testing for you – these cupcakes have it all!

Often allergy-friendly treats may have a more dense texture or may have other sensory indicators of being “different” in some way. Not this indulgent dessert! These craveable chocolatey banana walnut cupcakes have been given the ultimate stamp of approval. They have “passed” as a traditional baked good by unsuspecting taste-testers who eat a standard American diet without any dietary restrictions (and are sometimes suspicious of foods made differently) – I was even asked to bring these to a future event! Nothing short of miraculous really 🙂

The batter can be mixed by hand in a single bowl, which means no need to drag out the big mixer or spend extra time washing dishes. This recipe makes 12 standard sized cupcakes. Cooking time may be adjusted for other cupcake sizes or to make a cake – though I haven’t experimented with this yet, so I cannot make a recommendation.

Frost these for your next special occasion calling for a celebration or leave them plain for a tasty muffin which you can feel good about enjoying more often. Right now these are my favorite special occasion treat – so delicious! Make a batch for your next celebration!

Craveable Chocolately Banana Walnut Cupcakes

Perfect for a special celebration, these decadent chocolate banana walnut cupcakes are topped with a generous swirl of rich chocolate frosting. Your guests will not suspect these are allergy-friendly! (gluten-free, dairy-free, egg-free, soy-free, nut-free option, nightshade-free)
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 12 cupcakes

Ingredients

  • 2 cups green banana flour
  • 1-½ cups mashed ripe banana
  • 2/3 cup sunflower seed butter
  • 1/2 cup water
  • 1/3 cup molasses
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • 2 pinches salt
  • 1/2 cup dairy-free, soy-free chocolate chips I used Enjoy Life Dark Morsels
  • 1/2 cup chopped walnuts (optional)
  • 2 jars dairy-free chocolate frosting (optional) I used Simple Mills Organic Chocolate Frosting

Instructions

  • Preheat the oven to 350F.
  • In a large mixing bowl, combine all the ingredients except for the optional walnuts, chocolate chips, and frosting. Stir to fully combine.
  • Add the chocolate chips and (optional) chopped walnuts. Fold in.
  • Transfer to muffin pan lined with muffin papers or lightly coated with coconut oil (makes 12 standard sized cupcakes).
  • Bake for approximately 20 minutes. Check with a toothpick to determine when done. Remove from oven when toothpick comes out clean.
  • Allow to cool completely before frosting.
  • Optional step: Use piping bag to frost cupcakes with chocolate frosting.

Notes

Keep leftovers in an airtight container in the fridge. However, frosting consistency hardens considerably when cold, so remove from fridge to allow to soften before eating.