Name: Flourless No-Added-Sugar Brownies
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 brownies
Ingredients: 2 ripe bananas, peeled, approximately 200 g; 2 large eggs; 2 tablespoons unsweetened cocoa powder, 15 g; 1 pinch salt; 1 teaspoon baking powder, 5 g; 1 tablespoon pumpkin seeds, 10 g; 2 tablespoons walnuts, chopped, 20 g; 5 tablespoons plain Greek yogurt or sour cream, 75 g; 2 tablespoons raisins, 20 g; 1 medium apple, peeled and finely grated, 120 g prepared weight; 1 teaspoon ground cinnamon, 3 g, optional; 1 cup rolled oats, 90 g; 80 g sugar-free dark chocolate, finely chopped; 3 tablespoons milk, 45 ml, heated; 10 g walnuts, finely chopped, for decoration; Boiling water, for soaking the raisins

Method

15 steps

Preheat the oven to 180°C, or 160°C fan. Line a 16 × 16 cm baking tin with baking paper.
Place the raisins in a small bowl, cover them with boiling water and leave them to soak for 10 minutes. Drain thoroughly.
Toast the rolled oats in a dry frying pan over medium heat for 4 to 5 minutes, stirring frequently. Transfer them to a plate and let them cool.
Mash the bananas in a large mixing bowl until they form a mostly smooth purée.
Add the eggs and whisk until thoroughly combined.
Add the cocoa powder, salt and baking powder and mix until no dry patches remain.
Stir in the pumpkin seeds, 20 g chopped walnuts and Greek yogurt.
Add the grated apple, drained raisins and optional cinnamon and mix well.
Fold in the cooled toasted oats until evenly distributed.
Transfer the batter to the prepared tin and spread it into an even layer.
Bake for 30 to 35 minutes, until the centre is set and a skewer comes out without wet batter.
Leave the brownie in the tin for 10 minutes, then transfer it to a wire rack and allow it to cool completely.
Place the chopped chocolate in a heatproof bowl. Pour over the hot milk and leave for 1 minute, then stir until smooth. If necessary, microwave for 20 seconds and stir again.
Spread the chocolate topping over the completely cooled brownie and sprinkle with the remaining 10 g walnuts.
Refrigerate until the topping is firm, then cut into 8 equal pieces.

Recipe notes

Helpful tips

Use very ripe, heavily spotted bananas for the best sweetness.
Drain the soaked raisins thoroughly so excess water does not loosen the batter.
Allow the brownie to cool completely before adding the chocolate topping.
Check the chocolate packaging if strict avoidance of added sugar is required.

Equipment

16 × 16 cm baking tin
Baking paper
Large mixing bowl
Small bowl
Whisk
Frying pan
Fine grater
Wire cooling rack

Storage

Store the brownies in an airtight container in the refrigerator for up to 5 days. They can be frozen without the topping for up to 2 months.

Additional tips

These brownies contain eggs, milk, walnuts and pumpkin seeds. Oats may contain gluten through cross-contamination unless certified gluten-free. The recipe contains naturally occurring sugars and may not be suitable for everyone who must medically restrict sugar.