One of the troubles with being both gluten-free and sugar-free is that it makes desserts practically impossible.  I can never eat them at holiday parties or bakeries, which normally isn’t a problem but sometimes my sweet tooth kicks in.

Thanks to all the sweet, gluteny they’ll-likely-go-straight-to-your-waistline-but-totally-worth-it holiday temptations from last month, I’ve been in need of a chocolate fix.

I wanted a nice big slice of chocolate cake, but this frosted brownie and a big glass of milk did the trick just fine.

Yields: About six slices (or less, depending how how much you’re in need of chocolate).

Ingredients:

• 2/3 cup mashed banana
• 2/3 cup unsweeted applesauce
• 1/2 cup melted butter
• 3/4 cups Splenda(sucralose)
• 3/4 cups unsweetened baking cocoa
• 2 teaspoons vanilla
• 3/4 cup rice flour
• 1/2 teaspoon baking soda
• Pillsbury’s Creamy Supreme Sugar-Free Chocolate Fudge Frosting (or whatever frosting you fancy, homemade is yummy but I was feeling lazy)

Directions:

1. Preheat oven to 350.
2. Mix together mashed bananas, applesauce, Splenda, butter, and vanilla.  Then, add in gluten-free flour, chocolate, and baking soda.  Mix until mixture is smooth.
3. Pour batter into a pre-greased 9×9 backing dish.
4. Bake for about 35 minutes.  The brownies should still be soft but shouldn’t jiggle when you shake the pan (if it looks like Jell-O, you’re not done).
5. Let cool before adding frosting.  Heap on as much as you like.
6. Slice and enjoy with a tall glass of cold milk.

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