Overview
- Latest pieces detail banana- or oat-based versions sweetened with honey or stevia, with guidance to refrigerate leftovers for up to three days without losing texture.
- TN outlines a chickpea batter blended in minutes with dates or honey, egg and nut butter, then baked at 180 °C for about 30 minutes.
- El Cronista introduces an almond-flour approach using sugar-free chocolate, stevia or sucralosa and lactose-free fat, baked roughly 20 minutes at 180 °C.
- Coverage frames these bakes as options for gluten-avoiders and health-conscious eaters, highlighting added protein, fiber and healthy fats versus traditional brownies.
- All reports stress moist, intensely chocolaty results along with clear ingredient lists and simple, step-by-step methods for home cooks.