These Dark Chocolate Fudge Brownies are my newest obsession! You’ll never guess they’re egg-free and gluten-free.
I know y’all remember my Chocolate Brownie Smoothie Bowl from last week. And if you don’t, you need to go back and make it for yourself because some days we all need indulgence and self-love.
But do you remember when I mentioned I’d been playing in my kitchen with a healthier brownie?
After making both batches again the other day to verify the recipes for you (my sacrifice to you as a foodie and yes, two different brownie batch recipes!), I’m sharing one of them with you today, Dark Chocolate Fudge Brownies.
These chocolatey brownies are gluten-free, egg-free, with no flour, nut butter, or added sugar.
To sweeten these brownies, I used applesauce (unsweetened), ripe bananas, and Truvia. I’m trying to cut my sugar intake so I’ve been experimenting with Truvia.
You can always substitute your favorite sweetener instead of Truvia. Just keep in mind that you might need to add or use less sweetener, depending on the type of sweetener you use, otherwise your brownies might be too sweet or not sweet enough.
I also gave instructions for using both a food processor and a blender to make these brownies. Either one works great as I used both methods. However, if you use a food processor, the chia seeds will remain whole and add a slight crunchy texture to your brownies. If you don’t want that, I suggest you use the blender method.
You might find that immediately after baking these brownies, they have a strong banana flavor.
Now I do love bananas and chocolate, but I prefer not to taste bananas in my brownies.
The trick to have these brownies not taste like bananas is to place them in an airtight container after they have cooled in your refrigerator anywhere from overnight to three or four days.
The longer the better, but don’t forget about them and leave them in there too long. We’re only leaving them in there long enough for the flavors to mingle and the banana flavor to disappear.
After a day or two, you won’t even be able to detect a trace of banana flavoring. What you’re left with are ooey, gooey fudgey, chocolatey little bites of goodness.
Seriously. I wasn’t thrilled with them immediately after baking. But once I let them chill in my refrigerator for a few days, I couldn’t stop munching on them!
No banana flavor!
As it is to most things in life, patience is the key to the deliciousness of these brownies.
Be sure to read the Notes section (located below the recipe) for more tips on baking these yummy Dark Chocolate Fudge Brownies.
As always, if you do make these Dark Chocolate Fudge Brownies, please leave a comment below, or share it with me by tagging your Instagram with #sweetandspicymonkey, so I can see all the chocolatey goodness you create in your kitchen. Happy Eating!
One bite of these Dark Chocolate Fudge Brownies and you won't be able to stop. You'll be surprised to learn that they're made using ripe bananas with no flour or eggs. Gluten-free, grain-free, and egg-free.
- 1/2 cup water
- 2 Tablespoons chia seeds
- 2 ripe bananas
- 1/2 cup unsweetened dark cocoa powder
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsweetened apple sauce
- 3 Tablespoons Truvia
- 2 Tablespoons unsweetened coconut milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking powder
- 1/4 cup dark chocolate chips
- 1/4 cup miniature chocolate chips
- Preheat oven to 350F degrees.
- Add chia seeds and water into a small bowl or mug. Mix together with a fork and let sit for 10 minutes. This gives you the texture similar to an egg.
- Grease an 8" x 8" baking dish with coconut oil. Wipe away any excess oil with a clean, dry paper towel. Set aside.
- Place all ingredients except chips into a blender or food processor. Pulse until blended.
- If using a food processor, remove blade and fold in chips.
- If using a blender, scoop out mixture into a bowl and fold in chips.
- Scoop mixture into prepared dish.
- Bake for 30 to 45 minutes or until knife or toothpick inserted comes out clean. If you want them fudgier, you might want to removed them at 30 to 35 minutes.
- Remove from oven and let cool before eating.
- Best if cooled and placed into an airtight container for 2 to 3 days so flavors can mingle.
- Store in refrigerator.
- You can use vegan dairy-free chocolate chips or cacoa nibs in place of chocolate chips.
- When you take them out of the oven, they will have a burnt appearance. Don't worry, they're not burnt. That's the appearance of baking with bananas and dark chocolate with no flour or eggs. They will moisten up after being placed in the refrigerator.
- If you're dish is 1/2" larger, it should not make a difference. Since I discovered my 8" x 8" dish is actually an 8.5" x 8.5" baking dish after measuring it. Yes, I actually break out the measuring tape!
Inspired by: Death by Chocolate Paleo Blender Brownies found on Raia’s Recipes.
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