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.
