Friday, July 5, 2019



Delicious brownies with a hint of banana flavor in them.  I used half the amount of chocolate chips compared to the original recipe.  These are fudgy brownies – dense and moist. By not using leavening, it ensures that these brownies are indeed moist and fudgy and not cake-like.

3 eggs
1 cup unsalted butter, softened (250 mL)
Liquid sweetener  (sucralose or stevia) to equal 11/2 cups sugar (375 mL)
1/2 cup granulated erythritol (125 mL)
3/4 cup mashed banana (175 mL)
2 tsp vanilla extract (10 mL)
2 cups Gluten-Free Bake Mix 2, (500 mL)
1/4 cup cocoa (60 mL)
1/8 tsp salt (0.5 mL)
11/4 cups sugar-free chocolate chips, OR this one (300 mL)

Preheat the oven to 350°F (180°C).

In food processor or in bowl with mixer, process eggs.  Add butter, liquid sweetener, erythritol, mashed banana and vanilla extract; process.

In medium bowl, combine Gluten-Free Bake Mix 2, (OR alternative), cocoa and salt.  Add to wet ingredients; process.  Stir in 1 cup (250 mL) chocolate chips.  Turn out into a 9 x 13-inch (23 x 33 cm) baking dish. Sprinkle top with remaining chocolate chips and press them into the batter very lightly. Bake 20 to 30 minutes, depending on your oven. A knife inserted in the center will come out clean.  

Yield:  36 brownies
1 brownie
113.9 calories
2.0 g protein
9.1 g fat
0.4 g fiber
3.1 g net carbs

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