My dad had a sweet tooth – I’m proud to say that I’m certain that’s where I inherited mine from. Father’s day is tough each year, even though it’s been 9 years this upcoming Wednesday since he passed away. It never gets easier – how can it? Instead of celebrating with him, I thought I’d make him something in honour of him, and his sweet tooth.
I can remember every night after dinner my dad would want something for dessert, usually we would have ice cream, maybe a fruit salad. When my mom and I would go grocery shopping he would be sure to remind her to “pick up something sweet.” It was the way he would say it, “something sweet” with a grin on his face. One of his favourite desserts was a deep dish brownie from Safeway, the square one in the tinfoil packaging and clear lid, with a sickeningly sweet thick chocolate ganache frosting smeared on top in such a way that it left a distinct pattern. I’m fairly certain it didn’t last more than one night in our house. I can’t remember the last time I had one of those.
I thought I would make one of his favourite desserts to celebrate father’s day this year. And while I no longer have my own father, I am very thankful to have two father figures in my life who are there for me always.
These are a much healthier version than the Safeway brownies, but I think my dad would have approved of them for his sweet tooth craving. The ganache is decadent and silky, and the brownie is almost like fudge – sweet tooth satisfying.
If you’re lucky enough to celebrate father’s day with your dad this year, be sure to share it with him – and maybe a slice of brownie or two.
happy father’s day dad, miss you like crazy
Fudgey Banana Brownies
*can easily be made vegan by swapping out the butter for vegan butter, and egg for egg replacement*
*Wheat Free* *Gluten Free*
recipe by Bakeaholic, original post here
- 6 tbs. Butter
- 3/4 Cup Chopped Extra Dark Chocolate (can use dark chocolate chips)
- 2 medium Ripe Bananas
- 1 Tsp. Vanilla extract
- ½ Cup Sugar
- 1 Tsp. Baking Powder
- 1 Egg
- 1/4 Cup Unsweetened Cocoa
- 1 cup Rice Flour/Brown Rice Flour/GF Flour
- Preheat the oven to 350°F. Line an 8×8 inch baking dish with parchment paper.
- Heat butter and chocolate in a small saucepan over medium low heat Stir until everything is melted. Set aside to cool.
- Whisk together the flour, cocoa and baking powder. Set aside.
- In stand mixer with whisk attachment, or medium bowl and blender, mash the bananas, vanilla extract, and sugar. Add the egg and blend again.
- Add in the melted butter-chocolate mixture and mix well.
- Stir in the flour mixture and blend just until combined.
- Pour batter into the prepared pan and bake for 20 minutes or until a toothpick inserted into the middle comes out clean. You want it to be slightly gooey when you check it, not completely dry. If it needs another couple minutes increase baking time.
This is a seriously amazing ganache – much healthier than the regular version, and includes healthy fats
- 2 medium rip avocados
- 1/4 cup unsweetened cocoa
- 1/4 – 1/2 cup melted extra dark chocolate
- 2-3 tsp. honey/agave nectar
Cut avocado in half, remove skin and pit from avocados and scoop out the flesh.
In a food processor, add avocados and puree until smooth. Alternatively, you can blend it in a blender.
Once smooth, add the cocoa, melted chocolate and honey and blend again until smooth. Mixture should be thick and glossy.
Scoop onto cooled brownies and spread evenly over top.
Cover and refrigerate for an hour, or longer until ganache hardens. ** NOTE: Definitely refrigerate the brownies once you add the ganache, the longer it sits the ganache gets sweeter as the flavours medley together**
When ready to serve, take out of the baking dish by lifting the parchment – cut into squares and serve. Refrigerate any leftovers in container.