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.
Enjoy!
Hi! I think I’m going to make these. My question is that potato flour by Bob’s all says potato flour and starch on the bag. I’ve been gf for 8 years and I’ve not seen potato flour that wasn’t also labeled starch. Do you have a brand recommendation or a substitution idea? Otherwise I have everything needed and want to make it today!
Potato starch and potato flour are definitely very different. The starch look similar to cornstarch but the potato flour is an off white and slightly more grainy product. In the 10+ years we’ve been gluten free (here in Canada anyway) I’ve never seen the two labelled as the same thing. I’ve only noticed that for tapioca starch/tapioca flour which are indeed identical but is referred to by either name or both names. That’s definitely not the case with potato starch and potato flour.
I’ve double checked the product listing on Bob’s Red Mill site and they have two distinct listings for potato flour vs potato starch.
As for substitution I don’t know if using something like rice flour would work or not! Maybe something like millet flour or teff mixed with rice could work.
I hope this helps.
A total disaster! Followed recipe to the letter and it looked very promising until I baked it. When I checked it at 20 minutes it was a baking tray of simmering oil and not risen or firmed up at all apart from the edges.
I baked for a further 20mins to get some brownie like texture and it only slightly improved. I took it out to see if that would benefit it at all. It cooled rock solid and when turned out it showed all the oil had sunk to the bottom.
Absolutely swimming with the stuff and completely inedible. Really disappointed it all had to go in the bin.