Flourless cakes are great if you don’t have flour to hand or are catering for allergies.
This is a base recipe that you can make your own – you could toss in some dried fruit pieces of chunks of nut for extra texture if desired.
These brownies will be quite soft in the centre and the texture is even better the next day…. if you can save them that long!
Simple Flourless Chocolate Brownies – makes about 8 squares
- 2 medium ripe bananas
- 2 Tbsp syrup (any will do)
- 1/3 cup nut butter*
- 1/3 cup cocoa powder
- ½ tsp baking powder
*We used crunchy peanut butter, you could use any nut butter, something like cashew will give the mildest result whereas peanut is a stronger flavour. Almond butter would also work nicely. Crunchy nut butters also create a lovely subtle texture in the end result.
Mash the banana very well and then add the other ingredients to it (or use a blender for a smoother result).
Pour into a lined loaf tin – the mix should be approx 1-1.5 cm thick.
Bake loosely covered for approx 20 mins until a skewer comes out clean.
Note: they will be soft in the centre and the texture is even better the next day.
GRAB THE INGREDIENTS