1/2 cup brown rice flour
1/2 cup buckwheat flour
1/2 cup unsweetened cocoa powder
1 teaspoon gluten-free baking powder
1 teaspoon xanthan gum
1/4 teaspoon Celtic sea salt
1-1/2 cups 73% cocoa dark vegan chocolate chips, divided
1 cup agave nectar
2 teaspoons pure vanilla extract
2/3 cup (about 2 small 6-inch) mashed banana
2/3 cup unsweetened applesauce
1 cup chopped pitted dates
1. Preheat oven to 350 degrees F / 180 degrees C. Lightly grease a square 8" x 8" baking pan.
2. In a bowl, sift together the brown rice flour, buckwheat flour, cocoa powder, baking powder, xanthan gum, and sea salt.
3. In a small pot over low heat, melt 1 cup chocolate chips and agave nectar until just melted, and then stir in vanilla extract.
4. Pour chocolate-agave mixture into the dry ingredients and mix gently until well combined. Mix together mashed banana and applesauce. Fold in this mixture into the chocolate batter. Fold in chopped dates. Spoon mixture into pan and spread evenly.
5. Bake for 20 minutes, and then sprinkle the extra 1/2 cup chocolate chips over the mix. Place back in the oven for another 15 to 20 minutes. The brownies are done when an inserted skewer comes out clean. Let cool at room temperature before serving.
Source of recipe: When I tell people that these brownies are gluten-free, dairy-free, egg-free, nut-free and soy free – the response is always “well, what’s in them?” I respond – pigilicious magic! I hit the jackpot with these brownies. They are not too sweet, and really tasty, with a moist texture and spring that is just right. I can’t get enough of them. You could always add more chocolate if you wanted a more decadent brownie. But I think they are great as they are! YUM!