I love brownies and miss them with all my heart.  I've had a few that tasted alright (more than alright) but it's just not the same.  One thing that I never have nor ever will add to my brownies are nuts and chocolate chips.  I don't know why but I just don't like those in my brownies.  Well, the other night I was wandering around my kitchen aimlessly wanting something.  Something sweet.  Low and behold, I had a banana sitting all by it's lonesome on my counter.  Now, I could have just smothered the banana with Nutella and eaten it that way (which I do absolutely adore) but it's not what my taste buds wanted.  They wanted brownie.  Now the roll around my middle absolutely did not want brownie but since it does not have a say so in the matter, I got brownie.  Just to let you know, this tastes like banana, very distinctly like banana.  I think you could add a little less banana and a bit more Nutella® but I have not tried it.  This does not rise as you can see in the picture above.  It is a small simple snack to just get rid of that pesky sweet tooth.
Hope you enjoy.
Serves 1

Recipe:

1/2 Banana ( small to med size ripe banana)
1 TBSP Sugar
2 tsp Gluten Free Flour
1 TBSP Nutella®
1 tsp Cocoa Powder
Oil or butter for inside of the mug


Mash banana (really well unless you like the chunks of banana), 
Add Nutella and mix thoroughly 
Add Sugar and stir
Add Cocoa Powder and stir
Add Flour and stir
You can place all into a food processor to make it smooth (I don't)
Grease lightly or butter lightly the inside of the mug
Place mixture in microwavable mug
Cook for 2 minutes on high
Remove carefully
If you eat this hot it will be ooey and gooey
If you cook it too long, it turns hard as a rock, so be careful!
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using CalorieCount.com
 
 
Cookies, I have missed cookies since going gluten free.  I've bought cookies and have tried so many but it seems all the ones that you purchase seem to have a funky after taste.  I'm not sure what that taste is, not really sure how the manufacturer achieved that taste.  In the long run I gave up cookies and brownies but then recently decided to go on a baking spree. I wanted a brownie damn it.  I was going to have a brownie. I spent almost 3 days, baking every day until I hit on this recipe.  While the brownies are good, really good, it is the cookies that I love, love, love.  The cookies take a bit more work and a little more effort but oh, in the long run they are so good. I know you have heard that you won't be able to tell they are gluten free but these you won't.  I took them to a cookie exchange and told no one.  They were gobbled up.  The thing is do not bake these with a bean based flour.  I used King Arthur Gluten Free All Purpose Flour.  I use several different but no bean flour, to me the bean flour leaves a strange taste to the cookies and changes the consistency. 
Recipe:


1 Stick Butter
1 Cup Milk Chocolate Chips
1 cup Sugar
3 eggs
1 cup GF Flour (I used King Arthur GF AP Flour)
3/4 tsp Basking Powder
1/2 tsp Salt
1 tsp Vanilla

Combine Flour, Baking Powder and Salt and set aside
Melt and the butter and chocolate in a microwave safe bowl. Start with 2 minutes, stir and then heat 1 min.
Stir
Add Sugar and mix
Mix in flour mixture
Mix in eggs and Vanilla

If making Brownies:

Heat oven to 375 F (190 C)
Grease a 10 " pan
Pour in batter and let sit for 5 minutes
Bake for 15 minutes and check for doneness with a toothpick (it should start to pull away from the sides) and be slightly browned
Let cool completely before cutting


If making cookies (makes 48 cookies):

Chill the batter for a minimum of 4 hours until the batter is set
Line a cookie sheet with parchment paper and spray lightly with oil (you really need the parchment paper)
scoop small amounts (about a teaspoon) and leave at least 2 inches between scoops
Cook for 5-6 minutes
Remove parchment paper from cookie sheet (with the cookies still on it) and place on cooling rack
Leave the cookies on the parchment until they are cool.  They will peel right off
Make sure the cookie sheet is cool before putting in more cookies
Keep the batter in the refrigerator between batches
Do not leave the cookies on the cookie sheet as they continue to cook after coming out of the oven

I have used the batter to make both the brownies and the cookies by splitting the batter.  Use about 2/3 of the batter for the brownies and the rest for cookies.  I got about 20 cookies.
Picture
I made some smaller ones and added vanilla ice cream and chocolate syrup right before serving.
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie