How do I make moist and fudgy brownies?

Make sure to measure flour using a kitchen scale or by spooning and leveling to avoid dry brownies. When mixing the dry ingredients into wet ingredients, do not overmix. Additionally, keep an eye on the brownies as they are baking, as the center should look soft and a toothpick inserted into the center should come out with moist batter on it. Overbaking leads to dry brownies.

Can I bake this in a 9x13 inch pan instead?

Yes, you can bake this recipe in a 9x13 inch pan only if you double the recipe. If you bake this recipe, as is, in a 9x13 inch pan, the brownies will be extremely thin and won't have a fudgy, gooey texture at all.

Can I substitute almond butter?

Yes, you can substitue almond butter for another nut butter if desired. Make sure it's runnier or thinner in texture for best results.

Healthy Banana Brownies - Sweets by Elise

Description

These Healthy Banana Brownies are life-changing. They are moist, fudgy, can be made gluten-free, have no oil or butter, and are made with cleaner ingredients than a classic brownie… but you’d never be able to tell!

Ingredients

Scale

1 cup (270g) mashed, ripe bananas
2 large eggs (100g), room temperature
1/4 cup (85g) pure maple syrup
1/4 cup (60g) light brown sugar or coconut sugar
1/3 cup (80g) almond butter or other runny nut butter
1 teaspoon vanilla extract
2/3 cup (80g) oat or almond flour
1/2 cup (40g) cocoa powder
1/2 teaspoon salt
3/4 cup (135g) chocolate chips

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Instructions

Preheat your oven to 350 degrees Fahrenheit and line an 8×8 inch baking pan with parchment paper to ensure the brownies come out of the pan cleanly.
In a large bowl, whisk mashed bananas, room temperature eggs, maple syrup, light brown sugar, almond butter, and vanilla extract together until combined. The batter may not be completely smooth due to the mashed bananas.
Add oat or almond flour, cocoa powder, and salt to the bowl. Whisk only until you see the dry ingredients disappear into the batter. Mixing past this point could lead to dry brownies.
Fold chocolate chips and other desired mix-ins into the batter. Transfer the batter to your prepared pan.
Bake the brownies for 28-33 minutes or until the top looks shiny, center looks slightly soft, and the edges spring back when quickly poked with your pointer finger. A toothpick inserted into the center of the pan should come out with moist batter.
Allow the brownies to fully cool before storing in an airtight container or tightly covered at room temperature for up to 3 days or in the freezer for up to 4 months.

Notes

Pan: Make sure to use an 8x8 inch pan because baking in any other size could impact taste and texture. You can double this recipe, but you'll need to use a 9x13 inch pan.

Chocolate Chips: You can use any size, flavor, or amount of chocolate chips. I use semi sweet and dark, but you could use anything you'd like or anything you have on hand. You can also completely omit them if you'd like!

Bananas: Make sure to use ripe bananas in this recipe. The more brown spots on the bananas, the better. This will help create sweeter, moister brownies!

Nut Butter: Make sure to use a runny nut butter rather than a firm one, as the texture will differ greatly.

Keywords: Banana Brownies, Healthy Brownies, Healthy Banana Brownies