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  Banana Chip Brownies


This time of year, chocolate is everywhere. From truffles to chocolate hearts and mousses to chocolate-covered marzipan, you can't shake a Valentine's Day bouquet without hitting something chocolaty right now. With so many options on hand, we decided to up the ante with these everything-and-the-kitchen-sink brownies by our stellar Dairy Free Desserts columnist, Beverly Lynn Bennett. Coconut, banana chips, pecans, and, of course, chocolate chips dot these darling brownies. Beat that, Hallmark.

Makes 9 brownies

What You Need:

3/4 cup sugar
1/3 cup safflower oil
1/4 cup water
1 teaspoon vanilla
2/3 cup whole-wheat pastry flour
2/3 cup cocoa powder
4 teaspoons arrowroot
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup dried banana chips, coarsely chopped
1/3 cup chocolate chips, coarsely chopped
1/4 cup pecans, coarsely chopped
2 tablespoons dried coconut, shredded


What You Do:

1. Preheat oven to 350 degrees. Lightly oil a 9-inch square pan and set aside. In a medium bowl, stir together sugar, oil, water, and vanilla. Sift in flour, cocoa powder, arrowroot, baking powder, and salt. Stir well to combine.

2. Pour batter into prepared pan. Evenly scatter banana chips, chocolate chips, cashews, and coconut over top and press gently with hands.

4. Bake for 25 to 30 minutes or until set in the center. Allow brownies to cool completely before cutting with a sharp knife into nine squares.

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