Chocolate Banana Fudgy Brownies

Chocolate banana brownies that are so fudgy they could be eaten for breakfast! This dairy-free, gluten-free, and vegan delight can fulfill your chocolate cravings without causing havoc on your diet. If you enjoy the notion of eating dessert for morning, you should also try my paleo banana berry breakfast cookies.

Well, they’re brownies, but you know what they’re not? Unhealthy. They’re even, dare I say it, healthy. That’s fantastic.

Brownies that can be eaten at morning! Now, isn’t it a tough thing to sell?

Ingredients for fudgy chocolate banana brownies

Let’s look at the ingredients:

Candpotassium is found in bananas.
As a fiber-rich alternative for eggs, applesauce keeps the brownies moist.
Cocoa powder is also high in fiber and antioxidants.
Antioxidant-rich maple syrup or honey provides sweetness.
Almondmilk is cholesterol and saturated fat free.
The chocolate taste is enhanced by the addition of espresso powder.
Dairy-free chocolate chips are ideal for allergy sufferers since they are gluten, dairy, nut, egg, and sulfite free.

How to make chocolate banana brownies

Preheat the oven to 350 degrees Fahrenheit. Set aside an 88 pan sprayed with nonstick spray.
Blend bananas in a food processor for 5-10 seconds, or until nearly smooth.
Blend in the applesauce, cocoa powder, maple syrup, milk, vanilla, and espresso powder until smooth.
Blend in the baking soda, baking powder, and chocolate chips for a few seconds.
Fill the pan halfway with batter and bake for 25 minutes, or until the top is no longer glossy and slightly cracked. The interior should be slightly underbaked so that it can set as it cools to the proper fudgy consistency!
Important: Let at least a couple of hours to cool before cutting and serving (theyll be even more firm if you can leave them overnight). Refrigerate in an airtight container. Enjoy!

Can I substitute some of the ingredients?

You may change the ingredients to your taste, and I’ve included substitutes in the recipe card below.

This does not have to be dairy-free, gluten-free, or vegan, but why not?

That being said, don’t exchange everything. If you substitute all of the components with anything else, you may not get the same result, and I can’t forecast that for you.

Tips for the perfect fudgy brownies

The absence of flour is not an error! This recipe was created with the goal of being flourless. There is no flour or baking powder. That’s why they’re so fudgy and luxurious.
You must allow them to settle. I’m not kidding. They will not be totally set when they come out of the oven. This is a vital phase in your success.
They contain strong banana and chocolate tastes, so if you don’t like bananas or chocolate, this recipe is definitely not for you. If so, you should try my Paleo Double Chocolate Brownies or No-Bake Date Brownies!
The espresso powder is optional, but I definitely suggest it. It improves the chocolate taste but has no effect on the texture of the final dish if not used.

Really, cmon. How could you possibly say no to these offers? I’ll tell you right now that folks in my workplace were pressuring me for this recipe since they enjoyed it so much.

Then my colleagues’ wives started pestering me.

And I’m pretty sure a random bird swooped by when I was out walking and questioned me about it.

They are so moist that they practically crumble, but in a wonderful manner.

So keep some napkins and a drink of milk (dairy or not) handy!

Fudgy Chocolate Banana Brownies

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Prep Time: 5mins

Cook Time: 25mins

Total Time: 2hrs30mins

Servings: to 16 bars (depending on size)

✓ Read the recipe beginning to end

✓ Check oven calibration

✓ Check expiration dates

✓ Properly measure ingredients

✓ Check butter temperature

Description

Super fudgy chocolate brownies that you could easily eat for breakfast! This dairy-free, gluten-free and vegan treat will satisfy any chocolate craving without destroying your diet.

Equipment

The food processor

Ingredients

2 bananas, ripe
1 egg may be substituted for the cupunsweetened applesauce.
1 cup cocoa powder, unsweetened
honey may be substituted for cupmaple syrup
2 tablespoons coconut or almond milk, which may be substituted for dairy milk
2 tsp vanilla extract
1 tsp espresso powder
1 tsp baking soda
1 tsp baking powder
1 cup dairy-free chocolate chips or chunks; ordinary chocolate chips may be substituted
Optional powdered sugar

Instructions

Preheat the oven to 350 degrees Fahrenheit. Set aside an 88 pan sprayed with nonstick spray.
Blend bananas in a food processor for 5-10 seconds, or until nearly smooth.
2 bananas, ripe
1 teaspoon espresso powder, 3 cup maple syrup, 2 tablespoons coconut or almond milk, 2 teaspoons vanilla essence
1 cup unsweetened cocoa powder, 3 cup unsweetened applesauce 1
Blend in the applesauce, cocoa powder, maple syrup, milk, vanilla, and espresso powder until smooth.
1
1 cup dairy-free chocolate chips or pieces, 2 teaspoon baking powder
2 tablespoons baking soda 1
Blend in the baking soda, baking powder, and chocolate chips for a few seconds.
1
Fill the pan halfway with batter and bake for 25 minutes, or until the top is no longer glossy and slightly cracked. The interior should be slightly underbaked so that it can set as it cools to the proper fudgy consistency!
It is critical to note: Let at least two hours to cool before cutting and serving (theyll be even more firm if you can leave them overnight). Refrigerate in an airtight container. Enjoy!

Notes

You could change the ingredients to your liking, and I’ve noted those in the recipe above, but keep in mind that if you change everything, you might not get the same result, and I can’t predict that for you.
They are very fudgy and moist, and do not stay together as well as a more cake-like brownie. Accept it! Serve with fresh fruit or ice cream and a spoon.

Nutrition Facts

FAQs

What is the key to fudgy brownies?

Cakey brownies have a lower fat-to-flour ratio than fudgy brownies. Hence, in this situation, butter and chocolate, add extra fat. A cakey batch has extra flour and is leavened with baking powder. The quantity of sugar and eggs is the same whether you want it fudgy or cakey.

What is the secret to moist brownies?

How can you improve on packaged brownies? Instead of water, use milk. Since milk has more fat and taste than water, it makes the brownies even more moist, gooey, and delectable.

What is fudgy vs chewy brownies?

Fudgy brownies are moist, thick, and gooey, with a texture similar to fudge but not quite as dense. Chewy brownies are thick (similar to fudgy brownies), but have a little more “bite” or elastic texture when chewed.

How do I make sure my brownies are gooey?

How to Make Moist Box Brownies
1 – Avoid overmixing the batter. Don’t overmix the brownie batter after you’ve added the egg, oil, and water.
2 – Use the Correct Pan Size.
3 – Choose the Proper Pan…
4 – Bake at the Proper Temperature.
5 – Brownies should never be overbaked.

Does putting brownies in the fridge make them fudgier?

Completely baked brownies will keep for a week or longer. They will survive considerably longer if properly kept and vacuum packed, and there is no necessity to keep them in the refrigerator. In fact, it will hasten the pace at which they stale. At low temperatures, the starches begin to crystallize.

What is the major factor for baking gooey brownies?

A cakey brownie will result from using more flour than fat. Additional fat, on the other hand, makes it mushy. But, oven bake time is also significant; the longer a brownie is cooked, the more likely it will become drier and cakey.

What makes brownies fudgy vs cakey?

The ratio of fat to flour is everything when it comes to making a fudgy brownie. More fat than flour is used in a fudgy brownie recipe. In most cases, this is accomplished by adding additional butter or actual chocolate to your brownie recipe. A cakey brownie recipe, on the other hand, will need more flour in the fat-to-flour ratio.

What does adding an extra egg to brownie mix do?

What does adding milk instead of water do to brownies?

Keeping with the richer taste trend, using milk instead of water is a definite must. The fat from the milk gives taste and a fudgy texture that water cannot. Instead of water or milk, use one of your favorite flavored coffee creamers to add even more flavor.

Are Ghirardelli brownies fudgy or cakey?

They’re fudgy but not so much that you’d assume they’re raw, and the chocolate chips enhance the rich cocoa taste. They’re not too sweet or bitter, and they come out of the oven with a wonderful shining, crackly top.