Double Chocolate Brownie Recipe with Naturalvert Granola

Banana Cinnamon Brownie

Wet Ingredients

1 cup + 2 tablespoons mashed, very ripe bananas (about 3 medium bananas)

1/4 cup melted coconut oil

1oz agave syrup

1 flax egg (1 tablespoon golden ground flaxseed + 3 tablespoons water, whisk together, set for 15 mins)

1 teaspoon pure vanilla extract

Dry Ingredients

1/2 cup + 2 tablespoons gluten free oat flour (preference)

1/2 cup raw cacao powder or unsweetened cocoa powder

3/4 cup banana cinnamon granola finely ground

1 ¼ teaspoon baking powder

1/4 teaspoon salt

¾ cup dark chocolate chips

Instructions

Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper or greased foil.  Set aside.

Peel bananas and add to a large mixing bowl. Using a sturdy whisk or fork, mash bananas until smooth. Add the coconut oil, maple syrup, flax egg and vanilla. Whisk until well incorporated.

In a medium bowl, sift together oat flour, cacao powder, granola flour, baking powder and salt.

Add dry ingredients to wet ingredients. Whisk together until just incorporated, making sure no flour patches remain. Fold in vegan chocolate chips.

Pour batter evenly into prepared baking pan. Using a rubber spatula, smooth batter into an even layer. Optionally, sprinkle with chocolate chips and lightly press down into batter.

Bake 25 for minutes. Mine took 35 minutes. Cool in pan placed on a cooling rack for 1 hour. Pinch parchment paper & lift banana brownies + paper onto cooling rack to complete cooling, about 1-2 additional hours. Slice and enjoy