So easy, so yummy…dare I say healthy(ish)?! I used all organic ingredients, so I can feel even less guilty about letting my toddler indulge.
The recipe is gluten-free and soy-free. Below are egg-free and dairy-free options.
Bye-bye eggs: Mix 1 teaspoon of chia seeds with 3 teaspoons of water, let it sit for 15 minutes before adding it to the blender. Bye-bye dairy: Use dairy-free chocolate chips, or skip them altogether. (Then it would be a nut-butter brownie, still delicious!)
If you’re not a huge fan of bananas, no worries, the taste is very subtle. This brownie is super moist and absolutely yummy — good luck not eating the whole plate!
Robin Ludwig — author, poet, and closet Shakespearean — has taught literature and writing in TX and the UK. She has served in the USAF, TXANG since 2002. She’s passionate about DeCruit, a veteran nonprofit that incorporates theatre, Shakespeare, and science. In her spare time she writes sonnets about her life in the military, homeschools her two sons, drinks copious amounts of tea, and travels the world with her race-car-driving husband.
View all posts by Robin Ludwig
2 thoughts on “Blender Brownies: Guilt & Gluten Free!”
Do you melt the chocolate chips, or will they disintegrate enough in the blender/melt enough while baking to allow for even distribution of chocolate?
I let the blender do all of the work! They ended up being well-chopped and evenly distributed throughout the batter. Baking took care of the rest. Enjoy!