Gluten Free Brownies
Moist, rich, and fudgy, these amazing brownies are made with four ingredients (and you may have everything you need in your pantry right now).
I didn’t invent this recipe. Recipes similar to this are all over the internet, so I decided to put my spin on it. And it’s a simple spin! I added vanilla extract, a key ingredient in brownies!
These brownies are dairy-free, gluten-free, and Whole 30. But more importantly, they’re incredibly delicious.
These brownies are not super sweet, and I like it that way. The sweetness from these brownies comes almost solely from the bananas. The nut butter adds a little sweetness, but not much. Since we’re using unsweetened cocoa powder, that means these brownies are more semisweet than sweet. If you prefer a sweeter brownie, add a few tablespoons of powdered sugar or maple syrup.
Choose your favorite nut butter. I used peanut butter this time, but choose your favorite nut butter; the result will be equally fabulous.
Gluten Free Brownies
Ingredients
- 3 large over-ripe bananas
- 1/2 cup unsweetened cocoa powder
- 1/2 cup creamy nut butter, I used peanut butter but you can use almond butter, sunflower butter, or nut butter of choice
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees. Spray an 8-inch baking pan with cooking spray. If desired, line with parchment paper and spray the parchment paper. I highly recommend using parchment paper – it makes quick work of getting the brownies out of the pan.
- In a food processor or large mixing bowl, puree or mash the bananas until smooth. Add the peanut butter, cocoa powder, and vanilla and process or mix until blended.
- Bake for 15 to 20 minutes, until a wooden pick inserted near the center comes out clean.
- Cool completely before slicing. For fudge-like brownies, store them in the refrigerator!
- Store leftover brownies in an airtight container at room temperature for 3 days, or in the refrigerator for up to 1 week.