GF Magic Fudge Brownies – a decadent brownie without dairy & egg.
GF Magic Fudge Brownies are…you guessed it, fudgy and decadent.
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These brownies are sweetened with dates, xylitol, and stevia. I decided to sprinkle some dairy-free, allergy-friendly mini chocolate chips on top. The more chocolate, the better, in my opinion. But feel free to leave the chocolate chips off for less sugar, calories, and fat.
Gluten-free, egg-free, dairy-free, in fact…you might be surprised by what exactly is in these gluten-free magic fudge brownies.
Here are a couple of tips:
~ I like to keep mine refrigerated or, even better, frozen. That way, I don’t feel like I have to eat them all at once…besides, they are amazing frozen! And if you are a chocolate fan like me, you might want to check out this Fudgy GF Chocolate Cake.
~ I purchase two kinds of sunflower seed butter at a time. One that is sweetened and one that is unsweetened. I opened them both and combined them in a mixing bowl. Then, I return this new mixture to the original sunflower seed containers. Now, my sunflower butter has half the sweetener.
To Make GF Magic Fudge Brownies, You Will Need These Ingredients:
- Dried dates
- Banana
- Sunflower butter
- Ground chia seeds
- Water
- Coconut oil
- Honey, pure maple syrup, or agave syrup. Vegans use pure maple syrup or agave
- Xylitol
- Liquid stevia concentrate
- Vanilla extract
- Cocoa
- Salt
- Baking soda
- Allergy-friendly semi-sweet mini chocolate chips (optional)
If you are like me, you won’t be able to wait… and will sample some while they are cooling!!
Enjoy!
GF Magic Fudge Brownies
Ingredients
- 1/4 cup Pureed dates. Soak about 8 dates in 3/4 cup water and let sit for an hour or so. Drain excess water and puree the dates.
- 1/4 cup Frozen mashed banana. Pre-freeze one banana then slightly defrost in the microwave and mash.
- 1 cup Sunflower butter *see note below on how I prepare my sunflower butter with fewer sweeteners.
- 2 Tbsp Ground chia seeds mix ground seeds with 3 Tbsp water and allowed to thicken.
- 2 Tbsp Melted coconut oil
- 2 Tbsp Honey Pure maple syrup, or agave syrup. (vegans use pure maple syrup or agave)
- 1/4 cup Xylitol
- 10 Drops liquid stevia concentrate
- 1 Tbsp Vanilla extract
- 1/2 cup Cocoa
- 1/4 tsp Salt
- 1/2 tsp Baking soda
- 1/4 cup Allergy-friendly semi-sweet mini chocolate chips optional
Instructions
- Preheat oven to 350. Spray 8-inch square pan with non-stick cooking spray, additional coconut oil, or line with parchment paper.
- Everything is mixed in a food processor. First, add the mashed banana, sunflower butter, and chia seed gel mixture. Process well; the mixture should be smooth.
- Then add coconut oil, honey or syrup, pureed dates, xylitol, stevia, and vanilla. Process again until smooth.
- Add cocoa, salt, and baking soda. Process one last time until smooth. Transfer to prepared pan and sprinkle with mini chocolate chips. Bake for 30 minutes or until a toothpick comes out clean. Remove from the oven and let cool.
Nutrition
