I believe I found the original recipe for these brownies on AllRecipes.com, but I don’t know which one it was, and the end result is different than the original recipe, so …
These turned out amazingly moist and delicious. I am sure some of our non-vegan, and gluten-eating friends might comment on the texture of the brownie having a slight … grittiness to it. They always do. LOL. I don’t find the texture gritty in the least, but clearly using a rice and potato flour mix vs. regular all- purpose flour is going to be a bit different.
- 2 ripe bananas, mashed
- 1 cup vegetable oil
- 1 cup potato flour (yes, potato flour, not potato starch)
- 1 cup brown rice flour
- 2 cups white sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 5/8 tsp cream of tartar
- 1 Tbsp vanilla
- 1/2 cup chopped walnuts
- 1/2 cup carob chips or pure chocolate chips
- 1 1/2 tsp sea salt
Preheat the oven to 325 F. Grease a 9×13 baking dish.
In a large bowl mix together all the dry ingredients, except the chocolate chips and nuts.
Blend the bananas and oil in a separate bowl. Add vanilla.
Stir the banana mixture into the dry mixture, until well blended. Brownies will look dry while mixing, but do not be tempted to add any liquids or more oil. When spreading into prepared baking dish the mixture will appear oily. Spread evenly in the baking dish. Bake for 20-25 minutes in the preheated oven, until they appear dry on top. Let cool completely and cut into squares.
It’s important to let them cool completely or they won’t firm up. I learned that when I was impatient and tried to cut the first slice out within 15 minutes of taking it out of the oven. Once it’s cooled completely they firm up so nice and are fudgy chewy brownies with a hint of banana flavor. So delicious.