One of the troubles with being both gluten-free and sugar-free is that it makes desserts practically impossible. I can never eat them at holiday parties or bakeries, which normally isn’t a problem but sometimes my sweet tooth kicks in.
Thanks to all the sweet, gluteny they’ll-likely-go-straight-to-your-waistline-but-totally-worth-it holiday temptations from last month, I’ve been in need of a chocolate fix.
I wanted a nice big slice of chocolate cake, but this frosted brownie and a big glass of milk did the trick just fine.
Allergen/Sensitivity Info: Gluten-free, sugar-free, nut-free, and egg-free.
Yields: About six slices (or less, depending how how much you’re in need of chocolate).
- 2/3 cup mashed banana
- 2/3 cup unsweeted applesauce
- 1/2 cup melted butter
- 3/4 cups Splenda(sucralose)
- 3/4 cups unsweetened baking cocoa
- 2 teaspoons vanilla
- 3/4 cup rice flour
- 1/2 teaspoon baking soda
- Pillsbury’s Creamy Supreme Sugar-Free Chocolate Fudge Frosting (or whatever frosting you fancy, homemade is yummy but I was feeling lazy)
- Preheat oven to 350.
- Mix together mashed bananas, applesauce, Splenda, butter, and vanilla. Then, add in gluten-free flour, chocolate, and baking soda. Mix until mixture is smooth.
- Pour batter into a pre-greased 9×9 backing dish.
- Bake for about 35 minutes. The brownies should still be soft but shouldn’t jiggle when you shake the pan (if it looks like Jell-O, you’re not done).
- Let cool before adding frosting. Heap on as much as you like.
- Slice and enjoy with a tall glass of cold milk.
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