When it comes to brownies, most people are aware that there are two schools of thought: cakey and fudgey. I am definitely a fudgey girl, though the last brownie recipe I posted here might as well have been called “fudge” because they were so dense and rich. I decided to go a bit more classic today. No mint, no coffee, no nuts, no frosting. Just plain, old fashioned brownies. They are still in the “fudgey” category, though there is a hint (just a hint) of cakeiness.
In addition to liking my brownies fudgey, I also tend to like them less than sickeningly sweet. I’m aware that “sickeningly sweet” means different things for different people, though, so feel free to play around with the amount of agave in these brownies, but be aware that it might change the texture (and moisture) the more you add.
You can, of course, add nuts or chocolate chips (1 cup of chopped, toasted walnuts proved to be very tasty here) — anything you normally like in a brownie. I do like, though, that these brownies call for very few ingredients and are relatively fuss-free, especially when you consider that they can be made using just one bowl.
Update: following some reader feedback, I’ve made some specifications below that I think will ensure these babies turn out right. First, I’ve indicated below that the bananas used should not be overripe (i.e. no brown spots). I would have noted this earlier, but I had no idea that the ripeness of the bananas would make such a difference. Thanks for prompting me to figure this one out, Lauren! . Below is a photo of a brownie from the new, improved method.
Yield: about 9-12 brownies
2/3 cup mashed banana (about 2 small bananas — yellow; not too ripe)
2/3 cup unsweetened applesauce
1/2 cup Earth Balance buttery spread, melted
3/4 cup agave nectar
2 teaspoons pure vanilla extract
3/4 cup cocoa powder
3/4 cup sorghum flour
1/2 teaspoon baking soda
1. Preheat oven to 350.
2. In a large mixing bowl, whisk together mashed bananas, applesauce, agave, buttery spread and vanilla. Add in flour, cocoa powder and baking soda and whisk until mixture is smooth.
3. Pour batter into a pre-greased 9×9″ or 8×8″ baking dish.* Bake for about 30-40 minutes (brownies should still be somewhat soft in the center — but shouldn’t “jiggle” when you shake the pan).
4. Let cool on a wire rack completely before slicing.
* I’ve made these brownies with both sizes. The 9×9″ brownies are more chewy (more brownie-like, as pictured), while the 8×8″ will be much more thick and cakey, almost like a chocolate cake — both good!