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These healthy brownies taste great even though they’re full of nutritious ingredients.
I had a group of third grade boys over the other day, and I decided to feed them these. I love the satisfaction of hearing them ask for another brownie. If I had told them the list of ingredients included dates, bananas, and coconut oil, I’m guessing they wouldn’t have responded so well.
I must admit that my daughter, who has a very discerning palate, looked at me suspiciously as soon as she took a bite. “Is there avocado in this?” she asked accusingly. I said no, and she pointed at the tiniest speck of a date and said, “Then what’s this?” I told her that was some of the sweetener. She went on to eat the whole thing, and she asked for another one later.
- 1 1/4 cups gluten-free flour
- 1/4 cup cocoa powder
- 1/2 tsp salt
- 6 ounces unsweetened chocolate single ingredient: chocolate
- 2/3 cup coconut oil
- 3 Medjool dates
- 1/2 ripe banana
- 1 cup maple syrup
- 4 eggs
- 1 tsp vanilla extract
- Preheat the oven to 350 degrees and grease a 9 x 13 inch pan.
- In a small bowl, combine the flour, cocoa powder, and salt. Set aside.
- Melt the chocolate and the coconut oil. Cool slightly.
- Boil 2 cups of water in a small saucepan. Simmer the dates for about 3 minutes to soften them.
- In a food processor or blender, puree the dates, the banana, and 2 tablespoons of the date water.
- In a large bowl, combine the maple syrup, eggs, and vanilla. Add the dates, bananas, melted chocolate and coconut oil. Stir to combine well.
- Add the dry ingredients to the wet ingredients and mix well. Transfer the batter to the baking pan.
- Bake for 25 minutes, or until a toothpick inserted in the center comes out almost clean. Don’t overcook them or they will be dry.
Healthy Brownies Price Breakdown
This batch costs $5.81 to make with gluten-free flour, or $.39 per brownie. Healthy brownies are a delicious treat to serve any crowd, especially a group of hungry children after a long day at school.
Note: I get a lot of questions about substituting whole wheat flour for gluten-free flour, or vice versa. In most of my recipes, you can interchange white whole wheat flour with gluten-free flour and the results will be equally delicious. Whole wheat flour tends to be a bit thirstier, so you may want to add an extra tablespoon of liquid if you’re going from a gluten-free recipe to a whole wheat version.