Vegan, allergy friendly brownies have never been easier! This is one of my all time favorite and best easy brownie recipes. Made without dairy, egg, or nuts, which are all commonly used in traditional brownies. I love that this recipe is ready in under 30 minutes. The brownies are incredible when served hot or cold. The top forms a delicate and crunchy crust, while the inside stays moist, molten, and melty. It’s almost like a lava cake and brownie hybrid!
Free from: peanuts, nuts, dairy, soy, egg, fish, shellfish
Alternatives: You can use a 1-to-1 gluten-free flour mix that is allergy safe for you
1 1/2 cups allergen-free chocolate chips, such as Enjoy Life
2/3 cup brown sugar
1 cup mashed, super ripe bananas
3/4 cup spelt or a 1-to-1 gluten-free flour mix, such as Gerb’s
1/2 tsp baking soda
a pinch of salt
Preheat the oven to 350F and line a square 8 inch cake pan with parchment paper.
Melt the chocolate in a large metal mixing bowl over a double boiler. Remove the melted chocolate from the heat and whisk or beat in the sugar until smooth, then the bananas, and then the flour, baking soda, and salt all at once. Stop beating as soon as it is combined.
Pour the batter into the lined pan and spread it out evenly. Bake for 20 minutes, or until it rises and then sinks on top creating a bit of a crust. The center should be molten and melty.
Allow to cool and then cut into squares or bars.
Makes 9 squares