Chocolate Banana Brownies (Vegan and Gluten-Free Friendly)

The ultimate chocolaty experience. Moist, fudgy brownies, loaded with banana. I mean, look at that chocolate on the knife! Super healthy. Undeniably addictive. And one bowl easy. Oh, gluten-free and vegan friendly too. Watch me make them HERE!

These are seriously the best brownies ever. They have the moist fudginess you crave, without the fat. And the addition of banana is amazing! There's just enough banana flavor to compliment the chocolate, but this definitely doesn't taste like banana bread!

You can easily make these vegan brownies by using flax eggs instead of regular eggs. To make 1 flax egg, combine 1 tablespoon flaxseed meal/ground raw flaxseeds and 2 1/2 tablespoons of water. Let the mixture sit for 5 minutes before using.

For gluten-free brownies, substitute your favorite gluten-free baking mix for the all-purpose flour (you don't need to change anything else).

If you want to watch how to make them, I did a YouTube video! 

Chocolate-Banana Brownies (vegan and gluten-free friendly)

2/3 cup mashed ripe banana, about 2 medium bananas
1/3 cup butter or coconut oil, melted and cooled slightly
2 large eggs (for vegan brownies, use "flax eggs"; see note above)
1 teaspoon pure vanilla extract
3/4 cup packed light brown sugar
2/3 cup all-purpose flour (for gluten-free brownies, substitute gluten-free baking mix)
2/3 cup unsweetened cocoa powder
1 teaspoon baking powder
Pinch of salt
1/2 cup semisweet chocolate chips, plus more for sprinkling over top if desired

Preheat the oven to 325 degrees. Spray an 8-inch square baking pan with cooking spray. Line the pan with parchment paper or foil, allowing to paper/foil to hang up and over the sides (either 2 sides or 4 sides - this makes getting the brownies out of the pan a snap). Spray the paper/foil with cooking spray.
In a large bowl, combine the banana, butter or oil, eggs, and vanilla. Whisk in the brown sugar.
Whisk in the flour, cocoa powder, baking powder, and salt. Fold in the chocolate chips.  Spoon the batter into the prepared pan and smooth the surface. If desired, sprinkle a few more chocolate chips over top.
Bake for 17 to 20 minutes, until a wooden pick comes out clean or with little moist bits clinging to it.
Cool completely before removing the brownies from the pan (use the paper/foil to lift out the entire square).
Cut into 16 squares and serve.
Store leftovers in an airtight container - either at room temperature or in the refrigerator.
Makes 16 brownies