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GF Magic Fudge Brownies – a decadent brownie without dairy & egg.

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Fudgy and decadent…

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 open 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.  

 

GF Magic Fudge Brownies                      Makes an 8″x 8″ pan.

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 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, mixed with 3 Tbsp water and allowed to thicken.
2 Tbsp melted coconut oil.
2 Tbsp honey, brown rice syrup, or agave syrup. (vegans use brown rice 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)

Preheat oven to 350. Spray pan with non-stick cooking spray or additional coconut oil.

Everything is mixed in a food processor. First add the mashed banana, sunflower butter, and chia seed gel mixture. Process well, 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.

If you are like me you won’t be able to wait… and will sample some while they are cooling!!

Cut into serving sizes of your choice and enjoy this chocolatey treat!!

Enjoy!!

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