Talk about fudgy indulgence. These ultra-moist banana chocolate are the stuff fudgy dreams are made of. They are whisked up in a pinch and are a perfect pairing with coffee after Sunday breakfast or brunch.
They are completely dairy-free and can be made gluten-free using the gluten-free oat and oat flour.
These brownies are deceivingly good, they do in fact look a bit of a gooey mess, but grab a spoonful and you will not be disappointed.
- 2-3 ripe bananas mashed
- 1/2 cup neutral vegetable oil
- 1/4 cup maple syrup
- 1 cup quick-cooking rolled oats
- 1/3 cup barley flour or plain flour
- 1 egg
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 tsp baking soda
- 1/4 cup walnuts chopped
- 1/4 cup chia seeds
- 1/3 cup vegan chocolate chunks
Preheat oven to 180C and line a medium sized braking tray with parchment dish.
In a bowl, mix all the wet ingredients until smooth. These are the mashed bananas, oil, maple syrup, egg, and vanilla extract.
Add in the dry ingredients. These are the oats, flour, cinnamon, salt and baking soda.
Fold in the chocolate chunks and walnuts, saving some to top with.
Pour the batter into the baking dish, top with remaining chocolate and walnut mix.
Bake at 180C for about 20-25 minutes, or until the top starts to brown and it's firm to touch.
Allow the brownies to cool for 5-10 minutes and serve.