Told ya I’d be back! After a hectic two weeks at work, I’m back in the kitchen and back to blogging. I have to tell you, the break was fantastic. But, I also missed cooking for other people! I got back in the kitchen on Saturday and whipped up a storm of recipes. It felt so good to be back in my element.
In true Becca fashion, the recipe I’m sharing today has a boatload of chocolate. I’ve been a chocoholic for as long as I can remember. Typically when I crave sweets, I don’t just crave something sweet – it also has to be chocolatey. Well, these gluten free blender brownies more than satisfy my chocolate cravings.
A dinner with a gluten-free friend inspired these brownies. After an earlier misstep in the kitchen on Saturday (hoping to share that recipe with you later once I get it right), I was in the mood for an easier dessert recipe. Luckily, I already had all the necessary ingredients on hand for these brownies. The brownie batter literally comes together in minutes. They bake up super quick and are ready to be eaten about 30 minutes later. Doesn’t get any better than that!
Gluten Free Blender Brownies
- 1 cup mashed bananas
- 2 eggs
- 2 teaspoons vanilla
- 2 tablespoons coconut milk
- ½ cup dark chocolate chips
- 1 cup cocoa powder
- ¼ cup honey
- ½ teaspoon baking soda
Preheat the oven to 355 degrees and prepare a 9 X 9 baking dish.
Combine all ingredients except baking soda in the bowl of a food processor or blender. Pulse until combined.
Add baking soda to the batter and pulse again until combined.
Pour the batter into the prepared baking dish.
Bake for 25-30 minutes, or until a toothpick inserted in the middle of the brownies comes out cleanly.
Allow to cool for 10 minutes before slicing and serving.
Original recipe from Delicious Obsessions