Everyone can enjoy these delicious allergy-friendly double chocolate brownies. They’re fun to make and even more fun to eat.

Makes: 12 brownies


  • ⅔ cup mashed banana
  • ⅔ cup unsweetened applesauce
  • 1 cup chopped pitted dates
  • 1 cup agave nectar
  • 2 tsp pure vanilla extract
  • 1 cup cocoa dark vegan chocolate chips
  • ½ cup cocoa dark vegan chocolate chips (for topping)
  • ½ cup buckwheat flour
  • ½ cup brown rice flour
  • ½ cup unsweetened cocoa powder
  • 1 tsp gluten-free baking powder
  • 1 tsp xanthan
  • ¼ tsp sea salt


  1. Preheat oven to 180°C. Lightly grease a square 20cm square baking pan.
  2. Sift together the cocoa powder, flours, baking powder, xanthan and salt into the bowl of your stand mixer (or use a mixing bowl and an electric beater or spoon).
  3. Gently heat on a low flame one cup of the chocolate chips and agave until just melted and then stir in vanilla.
  4. Pour this mixture into the dry ingredients and mix gently until well combined.
  5. Mix together mashed banana and apple sauce. Fold in this mixture into the chocolate batter.
  6. Fold in chopped dates. Spoon mixture into pan and spread evenly.
  7. Bake for 20 minutes and then sprinkle the extra 1/2 cup chocolate chips over the mix
  8. Place back in the oven for another 15-20 minutes.
  9. The brownies are done when an inserted skewer comes out clean. Let cool at room temperature before serving.

This article was written in partnership with Over60.