I took their recipe for wheat free brownies from the back of the bag and altered it- trying to create a somewhat healthier version. It originally called for a lot of eggs, more sugar, no bananas/applesauce- which I'm sure is delicious, but since I added vegan marshmallows, tried not to make it too rich. This is a double batch in 13x 9 Pyrex dish.
Hope's Wheat Free Brownies
2/3 c butter
1 c cocoa powder
1 1/2 c brown sugar
1 1/2 tsp vanilla
1 1/3 c unsweetened applesauce
1 cup Ghiradelli semi-sweet chocolate chips
1 c organic coconut flour
1 large banana, mashed
1/2 c Sweet & Sara's Marshmallows (if you want these to be totally gluten-free, add a gluten-free marshmallow- these are processed in a plant with wheat products)
Preheat oven to 350. In a saucepan over low heat, blend butter and cocoa powder. Remove from heat and let cool. In a separate bowl, mix eggs, sugan, vanilla, applesauce, and mashed banana. Stir this into the cocoa mixture. Then slowly add the coconut flour until batter is no longer lumpy. Pour into pre-greased Pyrex (13x9) glass baking dish. Sprinkle chocolate chips evenly on top of batter. Cook about 45-60 min.- testing w/ knife or toothpick. Chop marshmallows into 1/2" bits and gently push into the brownie. You can bake the marshmallows too, but my son and I thought they tasted better when added at the last minute.