Allergy Friendly Double Chocolate Brownies Recipes

ALLERGY FRIENDLY DOUBLE CHOCOLATE BROWNIES

Allergy Friendly Double Chocolate Brownies image

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!

Provided by The Blender Girl

Categories Dessert

Time 40m

Yield 12 Brownies, 6-8 serving(s)

Number Of Ingredients 13

Ingredients

2/3 cup about 2 small 6 inch mashed banana
2/3 cup unsweetened applesauce
1 cup chopped pitted dates
1 cup agave nectar
2 teaspoons pure vanilla extract
1 cup dark vegan chocolate chips
1/2 cup dark vegan chocolate chips (for topping)
1/2 cup buckwheat flour
1/2 cup brown rice flour
1/2 cup unsweetened cocoa powder
1 teaspoon gluten-free baking powder
1 teaspoon xanthan gum
1/4 teaspoon celtic sea salt

Steps:

Preheat oven to 180 C / 350°F.
Lightly grease a square 8-by-8-inch baking pan.
Sift together the cocoa powder, flours, baking powder, xanthan and salt into the bowl of your stand mixer (or use a mixing bowl and an electric beater or spoon).
Gently heat on a low flame one cup of the chocolate chips and agave until just melted and then stir in vanilla.
Pour this mixture into the dry ingredients and mix gently until well combined.
Mix together mashed banana and apple sauce. Fold in this mixture into the chocolate batter.
Fold in chopped dates.
Spoon mixture into pan and spread evenly.
Bake for 20 minutes and then sprinkle the extra 1/2 cup chocolate chips over the mix.
Place back in the oven for another 15-20 minutes.
The brownies are done when an inserted skewer comes out clean. Let cool at room temperature before serving.

Nutrition Facts : Calories 406.4, Fat 14.5, SaturatedFat 8.2, Sodium 167.1, Carbohydrate 75.6, Fiber 9.4, Sugar 44.7, Protein 6.3

BROWNIES-ALLERGY FREE!

Brownies-Allergy Free! image

These are basic brownies for those of us allergic to dairy, wheat, gluten and corn. Enjoy!

Provided by SCHRIS1

Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes

Yield 20

Number Of Ingredients 9

Ingredients

2 ripe bananas, mashed
1 ½ cups vegetable oil
1 cup potato flour
1 cup brown rice flour
2 cups white sugar
½ cup unsweetened cocoa powder
½ teaspoon baking soda
⅝ teaspoon cream of tartar
1 ½ teaspoons sea salt

Steps:

Preheat the oven too 325 degrees F (165 degrees C.) Grease a 9x13 inch baking dish.
In a large bowl, mix together the potato flour, rice flour, sugar, cocoa powder, baking soda, cream of tartar and salt. Blend together the bananas and oil in a separate bowl. Stir the banana mixture into the dry ingredients until well blended. Spread evenly in the bottom of the prepared pan.
Bake for 20 to 25 minutes in the preheated oven, until they appear dry on the top. Cool completely, and cut into squares.

Nutrition Facts : Calories 294.8 calories, Carbohydrate 36.6 g, Fat 16.9 g, Fiber 1.9 g, Protein 1.7 g, SaturatedFat 2.8 g, Sodium 169.1 mg, Sugar 21.8 g

DESERT SAFE DOUBLE CHOCOLATE BROWNIES

Desert Safe Double Chocolate Brownies image

Make and share this Desert Safe Double Chocolate Brownies recipe from Food.com.

Provided by Chef jessica

Categories Dessert

Time 30m

Yield 16 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup vegetable shortening
3/4 cup granulated sugar
2 tablespoons water
2 cups semisweet chocolate morsels, divided (12 oz. pkg.)
2 large eggs

Steps:

PREHEAT oven to 325º F. Grease 9-inch square baking pan.
COMBINE flour, baking soda and salt in small bowl.
HEAT shortening, sugar and water in medium saucepan to boiling, stirring constantly. Remove from heat. Stir in 1 cup morsels; stir until smooth.
ADD eggs one at a time, beating well after each addition. Gradually add in flour mixture. Stir in remaining morsels. Spread into prepared baking pan.
BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack; cut into squares.

Nutrition Facts : Calories 251.6, Fat 12.4, SaturatedFat 5.9, Cholesterol 27.3, Sodium 65.8, Carbohydrate 32.6, Fiber 2.1, Sugar 24.5, Protein 2.6

ALLERGY FRIENDLY DOUBLE CHOCOLATE BROWNIES

ALLERGY FRIENDLY DOUBLE CHOCOLATE BROWNIES image

Categories Cake Chocolate Dessert Bake Kid-Friendly Wheat/Gluten-Free Healthy

Yield makes 12

Number Of Ingredients 15

Ingredients

2/3 cup (about 2 small 6 inch) mashed banana
2/3 cup unsweetened applesauce
1 cup chopped pitted dates
1 cup agave nectar
2 tsp pure vanilla extract
1 cup 73% cocoa dark vegan chocolate
chips
1/2 cup 73% cocoa dark vegan
chocolate chips for topping
1/2 cup buckwheat flour
1/2 cup brown rice flour
1/2 cup unsweetened cocoa powder
1 tsp gluten-free baking powder
1 tsp xanthan
1/4 tsp Celtic sea salt

Steps:

1. Preheat oven to 180 C / 350 F. 2. Lightly grease a square 8-by-8-inch baking pan. 3. Sift together the cocoa powder, flours, baking powder, xanthan and salt into the bowl of your stand mixer (or use a mixing bowl and an electric beater or spoon) 4. Gently heat on a low flame one cup of the chocolate chips and agave until just melted and then stir in vanilla. 5. Pour this mixture into the dry ingredients and mix gently until well combined. 6. Mix together mashed banana and apple sauce. Fold in this mixture into the chocolate batter. 7. Fold in chopped dates. 8. Spoon mixture into pan and spread evenly. 9. Bake for 20 minutes and then sprinkle the extra 1/2 cup chocolate chips over the mix. 10. Place back in the oven for another 15-20 minutes. 11. The brownies are done when an inserted skewer comes out clean. Let cool at room temperature before serving.

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