Unbelievably Chewy, Thick, Tasty, Gluten-Free Brownies (Sandra Lee Style)

Alright, so before I post this let me clarify: I very rarely cook or bake from a box, but one day awhile ago, while preparing food for a homeless shelter I volunteer at, I decided that making 8 batches of brownies from scratch was just not going to happen. I was crunched for time, but did not want to let the shelter down…so I pulled a Sandra Lee and decide to semi-home make some brownies. (I Tiff-ified them, if you will!)

The results were glorious—and much healthier than the typical box-brownie (or even brownie-from-scratch) recipe. There is no oil, butter, milk or cream in these brownies. Instead, I used bananas. (Chocolate + bananas = a chewy, moist delight that literally melts in your mouth.)Image

Of course, one must eat these in moderation! These aren’t as healthy as, say, raw vegetables…but they serve their purpose!
Ingredients:
Betty Crocker Gluten Free Brownie Mix (do not include butter as the Betty Crocker directions say; bananas account for the moisture, which was butter’s purpose)
1 large banana or 2 medium bananas
1 egg and 1 egg white
1 tsp. vanilla extract (organic, gluten free)

Directions:
1. In a food processer, blender, or with a potato masher, mash bananas to form a puree (small chunks are okay; they carry flavor!).
2. Whisk the egg and egg white and vanilla extract into the banana mixture.
3. Mix the wet mixture with the brownie powder from the box.
4. Once mixed, pour into a prepared pan (any ‘standard’ size will do; I used a 9×9 to make the brownies extra thick)
5. Bake at 350 for 20-30 minutes, or until a toothpick is inserted and comes out clean.
6. Enjoy! These brownies are delicious warm with vegan ice cream, or cold (bananas taste delightful cold).

Side note: the brownies were such a hit that many people said these were the “best they had ever tasted!”

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