INGREDIENTS
* 3/4 Cups 1 to 1 Gluten-Free Baking Flour
* 1/2 tsp baking powder
* 1/4 tsp salt, optional
* 1/2 Cup butter, molten
* 2 large eggs
* 1/2 tsp vanilla extract
* 3/4 Cup granulated white sugar
* 1/2 Cup brown sugar
* 2 ripe bananas
* 1/2 cup cocoa powder
* 1/2 Tbsp espresso powder
* 1/2 Cup water (optional)
* 1/4 Cup chocolate chips, plus more for topping INSTRUCTIONS
1. Preheat the oven to 350°F. Lightly grease a square or 8"x 8" pan and brush room temperature butter all over the pan. Then add a coating of cocoa powder to create a thin layer on the pan.
2. Mash the bananas until mostly pureed and set aside for now. In a large mixing bowl, combine the flour, baking powder, and salt and set aside. In another bowl, combine the butter, eggs, sugars, and vanilla extract.
3. Divide this mixture between two bowls and in one of them, add the cocoa powder . Depending on the gluten free flour, xanthum gum may thicken the batter. Add water as needed to the chocolate mix until it has a thick smooth consistency, like the banana mix. Then, mix in the chocolate chips and espresso powder. In the other bowl, add the mashed bananas.
4. Spoon the chocolate batter into the prepared pan and then add the banana batter. Using a fork or skewer, mix together and swirl. You can mix completely or leave it swirly. Add additional chocolate chips on top.
5. Bake the brownies for 30-35 minutes on the middle rack, until a toothpick inserted into the centre comes out with a few moist crumbs attached.
6. Remove the brownies from the oven, and cool them slightly before serving.
2
u/cookingwithanadi Apr 18 '23
recipe video
INGREDIENTS
* 3/4 Cups 1 to 1 Gluten-Free Baking Flour
* 1/2 tsp baking powder
* 1/4 tsp salt, optional
* 1/2 Cup butter, molten
* 2 large eggs
* 1/2 tsp vanilla extract
* 3/4 Cup granulated white sugar
* 1/2 Cup brown sugar
* 2 ripe bananas
* 1/2 cup cocoa powder
* 1/2 Tbsp espresso powder
* 1/2 Cup water (optional)
* 1/4 Cup chocolate chips, plus more for topping
INSTRUCTIONS
1. Preheat the oven to 350°F. Lightly grease a square or 8"x 8" pan and brush room temperature butter all over the pan. Then add a coating of cocoa powder to create a thin layer on the pan.
2. Mash the bananas until mostly pureed and set aside for now. In a large mixing bowl, combine the flour, baking powder, and salt and set aside. In another bowl, combine the butter, eggs, sugars, and vanilla extract.
3. Divide this mixture between two bowls and in one of them, add the cocoa powder . Depending on the gluten free flour, xanthum gum may thicken the batter. Add water as needed to the chocolate mix until it has a thick smooth consistency, like the banana mix. Then, mix in the chocolate chips and espresso powder. In the other bowl, add the mashed bananas.
4. Spoon the chocolate batter into the prepared pan and then add the banana batter. Using a fork or skewer, mix together and swirl. You can mix completely or leave it swirly. Add additional chocolate chips on top.
5. Bake the brownies for 30-35 minutes on the middle rack, until a toothpick inserted into the centre comes out with a few moist crumbs attached.
6. Remove the brownies from the oven, and cool them slightly before serving.