One of the things I’m doing with my baking is remaking recipes (sometimes, not all) to be vegetarian or vegan and many of the desserts I’ve modified to be low sugar.
I have a vegetarian niece, a vegan sister, a lactose intolerant daughter and a boyfriend with diabetes. So, in some recipes I’ve offered modifications. THIS is the delicious result of modifications… and I must get them out of my house as soon as possible or I will eat them ALL.
I LOVE brownies. And by that I mean what I consider brownies. Not those cakey things that some call brownies but are really just small pieces of chocolate cake. Fudgey chewy chocolatey goodness that has no need for frosting. (Although sometimes a gorgeous chocolatey ganache is divinely decadent…)
I had a chocolate and banana idea in my head recently so did some baking and came up with this… lower sugar, lower fat content… more deliciousness. I may never use leftover bananas for banana bread again…..
- 1/2 cup butter (or margarine for a vegan version)
- 1/2 cup unsweetened cocoa
- 1 large eggs
- 2/3 cup brown sugar, packed
- 2 ripe bananas, mashed
- 1/4 tsp salt
- 3/4 cup flour
- 1/2 tsp vanilla (I made them with and without and didn’t notice a lot of difference)
Preheat oven to 325°F. Grease the bottom of an 8×8 pan.
Cream butter… add sugar and egg. Add cocoa, flour, salt and vanilla if using and then add bananas. Mix well (add bananas last and don’t mix too hard is you want some banana chunks in there.. either way works… to be quite frank, I just throw everything in the bowl and mix away …)
The batter will seem fairly thick, but that’s okay.
Spread into pan and bake in the 325°F oven for 35-40 minutes or until skewer poked in the middle comes out cleanly. Let cool in pan and then cut into 16 pieces (or however large you like your brownies…)
TIP: Let them cool thoroughly. In fact, refrigerate them. At least that’s how I like them.. extra fudgy. Let me know if you like them!!