So as you might be guessing from this recipe, I’m having a bit of a hard time breaking up with sugar! I started trying to cut back a few months ago, and I’ve been finding it pretty hard the last couple of weeks. Check out my post Breaking Up With Sugar to read why. I am going to be weening myself off again this week, and for my last hurrah, I’ve made these brownies to enjoy over the weekend. The good thing is that these brownies can be made without any refined sugar if you omit the chocolate chips. You can sub in carob chips instead, or if you’re able to find sugar-free chocolate chips (usually sweetened with xylitol) those would work great too. These brownies are made with bananas as the base and sweetened with maple syrup. You can taste the banana, so if you’re not a huge fan, these might not be for you. The brownies are moist, dense and decadent; perfect for those nights when you want a dessert but don’t want to go completely off the rails of looking for something sweet. These brownies taste best the next day in my opinion, after they’ve had some time to chill.
- 2 mashed bananas
- 2 tbsp coffee grounds
- 1 tsp vanilla extract
- 1/4 cup cocoa powder
- 2 tbsp coconut oil
- 3 tbsp maple syrup
- 2 tbsp peanut butter (or substitute any nut butter)
- 1/2 tsp baking powder
- 1 tsp salt
- 1/2 cup ground almond
- 1/2 cup gluten-free flour (I used Bob Red’s Mill Gluten-Free Flour)
- 1/2 cup walnut crumbs
- 1/4 cup chocolate chips *optional (omit these to have totally refined sugar-free brownies, or substitute carob chips, or if you’re lucky enough to find sugar free chocolate chips, you can substitute with those instead)
- 3 tbsp coconut oil
- 3 tbsp cocoa powder
- 2 tbsp maple syrup
- Preheat the oven to 350 degrees F, and line an 8×8 baking dish with greased parchment paper.
- Mash the bananas in a large mixing bowl.
- Stir in coffee grounds, vanilla extract, cocoa power, coconut oil, maple syrup, and peanut butter.
- Next, add baking powder, salt, ground almond, and gluten-free flour until you have all ingredients are well combined.
- Stir in the walnut crumbs and chocolate chips.
- Pour the batter into the baking dish and spread out the batter so that it covers the dish evenly.
- Bake for 30 minutes and let cool.
- While the brownies are cooling you can make the chocolate glaze. Pour the coconut oil into a small saucepan over medium heat.
- Whisk in cocoa powder.
- Stir in maple syrup and continue to stir over medium heat for a few minutes.
- Pour the glaze over the brownies and let cool for about an hour or overnight.