These brownies are a seriously good treat, with fudgy middles and crinkly tops. The dense, moist, and fudgy texture is not all that different from what you can expect from any good "normal" brownie recipe but with this gluten free recipe, it is easier!
This recipe does not need chocolate as a key ingredient, which makes it perfect for coeliacs and those with nut or soy allergies. We all know how challenging it can be to find good chocolate for baking that has neither gluten, nuts or soy in the may contain listing.
It is gluten, nut and soy free! These are made with green banana flour. They do not taste like banana, I promise you. My taste testing family and friends could not tell any difference in flavour compared to baked goodies using a traditional gluten free flour.
What gives the brownies this incredibly rich and smooth chocolate flavour, is the Dutch cocoa combined with a cheeky little microwave trick to caramelise the sugars with the cocoa and butter, before adding the flour. Use a quality Dutch processed cocoa powder for these brownies. You will be rewarded with a deep smooth flavour.
All ovens differ slightly, so start to check them at the 20-minute mark and then in 5-minute intervals until they are ready.
If you want fudgy brownies, remove them from the oven when the sides have begun to shrink away from the tin but the centre is still gooe
Salt is added to bring out the chocolate flavour and balance the sweetness of the sugars. Do not skip the salt!
Allow the brownies to completely cool in the tin before cutting into them.
Once completely cool, cut into desired portion sizes.
Serve art room temperature, warmed or chilled (chilled is our favourite)
Store the brownies in an airtight container in the fridge for up to 4 days, or freeze them for up to 3 months.
To freeze, wrap the brownies in baking paper and pop in an airtight container in the freezer for up to 3 months.
To thaw, sit the brownies at room temperature for 1-2 hours.
To serve warm, pop them in the microwave for 10-15 seconds.
150 grams unsalted butter, room temperature
½ teaspoon salt
150 grams soft brown sugar
150 grams caster sugar
75 grams Dutch cocoa powder
2 teaspoons vanilla bean paste
3 eggs, room temperature
50 grams banana flour
Preheat the oven to 160 degrees celsius, fan forced.
Grease and line a 20cm square baking pan with baking paper.
Heat the butter in a microwave-safe bowl for 1 minute, until melted and hot.
Add the brown sugar, caster sugar, salt and cocoa powder.
Stir until well combined. The mixture will look a little grainy at this stage.
Heat the butter. sugar and cocoa mixture in the microwave 1 ½ minutes in 30 second bursts, stirring well each time.
You will notice the mixture will become less grainy with each 30 second cook and stir step.
Mix well each time between cooking, to ensure there are no lumps and there is even distribution of the sugars while caramelising . Be careful! This will be very hot!
Allow to cool a few minutes, stirring to help to incorporate the sugars with the butter. This will also assist with cooling down the mixture.
Add the vanillla bean paste and mix well.
Once the mix is cooled sufficiently, add the eggs one at a time, beating well between each egg addition, until the mixture is smooth and glossy.
Add the banana flour and gently fold through until just combined with the chocolate mixture. Be careful not to over mix or the brownies may become cake when cooked.
Pour the brownie mixture into the prepared tin and bake for 30 minutes or until just cooked through.
For a fudgy brownie, a skewer inserted in the centre of the brownie should have a thick coating of brownie mix (but should not be not runny)
Leave the brownies to cool completely in the tin before cutting.