Log in to your account
Create your account
Reset password
Please check your email for instructions on how to reset your password.
20 Servings
45 Minutes
Allergens
The classic brownie bar gets the Full n Free makeover. Definitely add these satisfying, totally gluten- and refined- sugar-free desserts to your menu plan this Passover.
Yields 1 9- x 13-inch pan or 20 muffin tins
Preheat oven to 350 degrees Fahrenheit. Grease a 9- x 13-inch baking pan, or line 20 muffin tins and set aside.
Beat egg whites in a food processor fitted with the “S” blade, until stiff.
Slowly incorporate the yolks and bananas. Mix for two to three minutes until very smooth.
Add vanilla, cashew or almond butter, baking soda, cocoa and honey, if using. Mix well.
Pour batter into prepared pan or muffin tins.
Combine topping ingredients and press lightly into the brownie to adhere.
Bake for 20–22 minutes for muffins, or 25–30 minutes for 9- x 13-inch pan.
Can you freeze it or must it only be kept in the refrigerator?
You can also freeze these brownies 🙂
Can I use peanut butter instead of chashew?
yes