Fudgey Gluten Free Banana Brownies
1/c cup butter
1/4 cup cocoa powder
1 teaspoon cinnamon
1 medium ripened banana mashed (lightly browned)
1 egg room temperature
1/2 cup brown sugar
1 teaspoon vanilla
1 cup gluten free all-purpose flour
1 teaspoon baking soda
3/4 cup dark chocolate chips divided
Optional chocolate drizzle:
1/4 cup dark chocolate chips
1 teaspoon coconut oil.
On medium heat, melt the butter in a saucepan and brown it (stir often!). After the butter has browned, mix in the cocoa powder, cinnamon, and 1/4 cup of the chocolate chips one ingredient at a time. When the chocolate butter mixture is mixed and silky, set it aside to cool.
Preheat the oven to 325F and grease a medium cast iron skillet.
In a medium mixing bowl, beat together one egg with the brown sugar until the mixture is no longer grainy. It will have a thick, silky consistency. This takes several minutes, so a hand mixer is preferred, but you can do this by hand.
Pour the chocolate butter mixture in the thickened brown sugar along with the vanilla and mashed banana. Stir until combined.
In that medium bowl add in the flour and baking soda and mix. When the batter is completely mixed, incorporate the remaining 1/2 cup of chocolate chips in the batter.
Pour the batter in the cast iron pan, spreading it out in an even layer with the spoon or spatula. Place the pan in the oven for about 17-20 minutes. Check at the 17 minute marker with a toothpick in the center. If it comes out clean, it's done.
Remove the brownies from the oven and, let them cool for 5-10 minutes.
For the chocolate drizzle, combine 1/4 cup chocolate chips with 1 teaspoon of coconut oil in a small bowl. Microwave for 30 seconds or until melted. Stir the chocolate until smooth, and then drizzle it over the brownies.