These are the best and gooiest brownies you will ever have! They have a rich, decadent chocolate flavor that I have yet to find in other recipes. Made without sulfites and eggs, these allergy friendly brownies are the perfect dessert option!
I’ve never been a big fan of brownies, but wanted a dessert that would really satisfy any chocolate craving. At first I tried using different ingredients such as flax seeds, chia seeds, cocoa powder, etc., but my brownies weren’t turning out the best texture. I then threw a banana into a more simple recipe and I finally found the perfect mix! These brownies are unbelievable. They make me question why I’ve ever used boxed brownie mixes. Most importantly, the texture won me over in the first bite!
My favorite part about these brownies is they freeze easily. I love to bake them, cut them into small bites, then store them in the freezer. This way whenever I have a craving for some chocolate (aka everyday), I can grab one from the freezer, pop it into the microwave for 20-30 seconds and enjoy! Hint: they are VERY good warm.
If you are also sensitive to sulfites, please make sure that your ingredients are sulfite-free. I use King Arthur organic unbleached flour and Enjoy Life chocolate chips because they are two companies that guarantee sulfite-free. It is also important to make the sulfite-free brownies with organic baking soda, butter, cane sugar, and vanilla. I personally use any banana because I tolerate fruit with thick peels, but if you are unsure please play it safe!
How to make:
The key to this recipe is the order that the ingredients are combined. First preheat the oven to 350 and line a pan (8×8 or 8×11) with parchment paper. I always use a glass pan because it is the only 8×8 pan I have, but it just takes slightly longer to cook. Then you sift the flour, baking soda, and sea salt in a small bowl then set aside. Next melt the chocolate chips and butter in a microwave safe bowl. You should start with 30 second intervals and stir in between to ensure you don’t burn the chocolate. Then set this bowl aside.
In a larger bowl, thoroughly mix the mashed banana, cane sugar, hot water, and vanilla. Then pour the chocolate mix into the bowl and combine. Finally, pour the flour mix into the bowl and mix until just combined. Avoid over-stirring the batter.
Pour the mix into the pan and bake on 350 for 30-35 minutes or until a toothpick comes out of the mix clean. After baking, let the brownies sit for an hour to cool. You can cut them at this point, but I will warn you now they WILL be gooey! If you want an easier cut, place them in the fridge for an hour then cut.
Storing your sulfite free brownies:
These brownies can be stored in an air-tight container on the counter for 4-5 days. They can also be frozen and will last up to 3 months in the freezer! I make a whole batch just for myself, so it’s best for me to freeze them. I love this method also because it helps me not eat them all in one sitting (haha).
Here’s some other chocolatey recipes to check out:
Sulfite Free Eggless Brownies
Ingredients
- 3/4 cup King Arthur organic unbleached all purpose flour
- 1/2 tsp baking soda
- 1 tsp sea salt
- 1/2 cup mashed banana
- 1/2 cup raw turbinado cane sugar
- 2 tbsp hot water
- 1 tsp organic vanilla
- 3 tbsp organic butter
- 1 1/2 cup Enjoy Life semi-sweet chocolate chips
Instructions
- Preheat oven to 350, line a pan (8×8) with parchment paper, and set aside.
- In a small bowl, mix the flour, baking soda, and salt.
- Using a microwave safe bowl melt the chocolate chips and butter, then set aside.
- In a larger bowl, mix cane sugar, mashed banana, hot water, and vanilla. Then pour chocolate mixture into bowl and whisk thoroughly.
- Add the flour mixture into the bowl and whisk together until combined, but don't over-mix.
- Pour mixture into pre-prepped pan, making sure it is evenly spread out.
- Bake for 30-35 minutes, or until a fork/toothpick comes out dry.
- Let the brownies cool for 30 minutes to an hour then enjoy!
