I will shamefully admit that before these brownies, I kind of looked at everything that read gluten-free, dairy-free, sugar-free with suspicion. If you remove flour, sugar and butter from a cake, is it still a cake? That’s my version of the new McDonalds ad. When I happened to somehow land on Running with Spoons and saw Amanda’s gorgeous looking Flourless Double Chocolate Zucchini Brownies , I decided to give it a try and well, I discovered to my delight that yes, there can be delicious brownies minus those ingredients. Also you feel a little less guilty while over-indulging. Like I do on most days. Cake in moderation is a mantra I am still working on! But in the meantime, one-bowl, guilt-free brownies.

One Bowl Breakfast Brownies

Ingredients – Makes 9 little squares

1/2 cup sugar-free peanut butter or any nut butter of your choice

2 very ripe bananas – mashed

1 large egg

1/4 cup honey

1/2 tsp baking soda

1/4 cup cocoa pwd

1 tsp vanilla

1/2 cup shredded unsweetened coconut

1/4 cup carob chips
1/4 cup homemade sugar free granola (optional)

Preheat oven to 350F. Line a 6 inch square pan with parchment and spray lightly with oil.

In a medium sized bowl, stir the first 7 ingredients with a wooden spoon till mixed well. Don’t mix more than required.

Fold in the coconut, carob chips and granola till just incorporated.

Pour into prepared pan and bake for 25 – 30 mins till toothpick inserted comes out clean. Let cool completely before cutting.

Notes – the granola tends to go soft by the second day, so add only if you plan to eat the brownies on the same day. Or you can toast the granola first in the oven and then add them to the brownie batter, but then that won’t be one bowl or super simple.

Adapted from Running With Spoons

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