In getting ready for coffee hour at church during Lent, I needed to find a recipe that was free of eggs, milk, and butter. So I scoured the internet. After every recipe requiring special vegan ingredients, like vegan butter, I gave up and created my own recipe. They were chocolatey, brownie goodness combined with the taste of banana bread! They were quite popular at coffee hour! Enjoy this healthier brownie recipe.
Lenten Brownies / Vegan Brownies
Course: Uncategorized, Dessert, Breakfast, SnackCuisine: AmericanDifficulty: Easy10
servings20
minutes30
minutes50
minutesIngredients
2 TBS chia seeds plus 6 TBS water
1 ripe avocado, mashed
4 ripe bananas mashed
1/4 cup unsweetened applesauce
1/2 cup cane syrup (or any sugar you prefer)
1 tsp vanilla
1 TBS white vinegar
6 oz. semi-sweet baker’s chocolate or 1.5 bars of Lindt 85% chocolate bar
1/2 cup flour
1/2 tsp baking soda
1/2 tsp salt
Non-stick cooking spray
Directions
- Preheat oven to 350 degrees.
- In a small bowl, add chia seeds and water. Stir to combine. Let sit for at least 5 minutes while you combine other ingredients.
- Mash avocado and bananas in a large bowl.
- Add applesauce, cane syrup, vanilla, and white vinegar.
- In double boiler, add the baking chocolate to melt. (You can melt in the microwave as well, but I like the double boiler method).
- Add melted chocolate to the large bowl and mix well.
- Sift flour, baking soda and salt. Then slowly add to the large bowl. Mix until just combined.
- Spray pan with non-stick cooking spray.
- Add mixture to pan.
- Bake until toothpick comes out clean. About 20 minutes for 13×9 pan or 30 minutes for 8×8 pan.
Notes
- Because of what I had on hand, I used half of a bar of Lindt 85% chocolate plus 1 full bar of baker’s semi-sweet chocolate. Both were milk-free.
Subscribe to hear about my next recipe posting.
Recent Comments