Flourless Strawberry Banana Brownies Recipes

FLOURLESS BANANA BROWNIES

Steps:

• Preheat oven to 350°F. Line an 8 x 8 inch square nonstick metal baking pan with parchment paper.
• Add all ingredients except chopped chocolate to blender. Blend until evenly mixed.
• Add batter to prepared pan. Sprinkle chopped chocolate evenly across pan.
• Put brownies in oven and bake about 20-25 minutes. For extra fudgy brownies, I like baking around 20-22 minutes, where the top of brownies are set but middle is not yet set and still fudgy. When toothpick inserted, there should be some crumbs still clinging.
• Let brownies cool before slicing and serving.

FLOURLESS STRAWBERRY BROWNIES

Steps:

• Preheat your oven to 350°F (176°C) and prepare an 8 x 8 (20 x 20 cm) baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
• Add the banana to a large mixing bowl and use a fork or potato masher to mash it up. Add the almond butter, jam, egg, and vanilla, mixing until well combined. Add the baking soda and cocoa powder, mixing gently until the batter becomes smooth.
• Pour the batter into your prepared baking pan, using a spatula to distribute it evenly. Bake for 35 - 40 minutes, until a toothpick inserted into the center comes out clean. Remove the brownies from the oven and let them cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely.
• If you want to add the melted chocolate topping, place the chocolate chips in a microwave-safe dish, and nuke them in 30 second intervals until they're completely melted. Then, pour the chocolate over the brownies and use a spoon or spatula to spread it around.
• Store the brownies in an airtight container at room temperature for up to 5 days.

FLOURLESS STRAWBERRY BANANA BROWNIES

Steps:

• Preheat oven to 175C (350F)Line a 20x20 cm (8x8 inch) baking pan with parchment paper.
• In a mixing bowl, add the mashed banana, strawberry chia jam, peanut butter, egg and vanilla paste and mix until smooth and well blended. Sift in the cacao and baking soda and gently mix in using a spatula.
• Pour the batter in prepared pan and spread it out in an even layer using the spatula. Top with strawberry and banana slices and chocolate chips if desired. Bake for 20-30 minutes.
• Let the brownies cool down before removing them from the pan.Cut into pieces and serve with fresh strawberries and whipped cream or eat as is.Enjoy!

STRAWBERRY-FROSTED BANANA BROWNIES

Steps:

• Heat oven to 350° F (325° F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan.
• Make brownie batter as directed on box; stir in bananas. Spread into pan. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely.
• In food processor, process strawberries until pureed. In medium bowl, beat powdered sugar, strawberries, butter and vanilla with electric mixer on low speed until smooth. Spread over cooled brownies. Garnish with strawberry slices, if desired.

FLOURLESS BROWNIES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 4cm-deep, 20 x 20cm square cake tin and line with baking parchment. Melt 200g of the chocolate together with the butter in a large heatproof bowl set over a pan of just simmering water (ensure the bottom of the bowl doesn't touch the water), stirring occasionally. Remove from the heat and leave to cool for 10 mins.
• Meanwhile, whisk the sugar, eggs and a pinch of salt together in a large bowl until pale and foamy - it should look like a frothy milkshake. This will take 2-3 mins with an electric whisk, or about 5-8 mins with a balloon whisk. Pour in the butter and chocolate mixture along with the almonds, then fold everything together until there are no streaks of chocolate. Tip the mixture into the tin, scatter over the rest of the chocolate, and bake for 25 mins, until cooked with a slight wobble in the middle.
• Leave to cool for 10 mins, then scoop into bowls and serve warm for a pudding. Alternatively, leave to cool completely in the tin, then cut into squares and store in an airtight tin. Will keep for up to five days.