Many of you may remember my first attempt at plantain brownies:
Were they delicious? I thought so. I have a pretty low “sweetness threshold” though. Other people were saying that they weren’t fudgy enough and not sweet enough. Since I only have 2 recipes for brownies on my blog (the other one is here), and because I have gotten so much better at baking, I decided a a redo was in order.
I was really going for the fudginess in this recipe. Hence 1-1/2 cups of chocolate chips. Sugar sensitive peeps beware.
My family doesn’t like plantains. Whenever I make something with plantains, they’re always like, “eeewww plantainsszzz”. Not with this recipe! They’ve been munching on these goodies all day.
Look at that crispy top.
I would totally serve these to non-paleo people.
P.S. The original recipe was egg-free and nut-free. This recipe is too! *happy dance*
- dark chocolate chips – 1-1/2 cups
- coconut oil – 1/3 cup
- honey – 1/4 cup
- yellow plantains – 2, peeled and sliced
- unflavored gelatin – 1 tablespoon
- vanilla extract – 1/2 teaspoon
- salt – 1/2 teaspoon
- baking soda – pinch
- Preheat oven to 375 degrees Fahrenheit and grease an 8″x8″ glass baking dish with coconut oil.
- In a small saucepan, combine the chocolate, coconut oil, and honey. Melt over medium heat, stirring.
- In a high-powered blender or food processor, combine the plantains and chocolate mixture. Process on high speed until very smooth.
- Scrape into a bowl and stir in remaining ingredients.
- Scoop into the prepared baking dish and smooth top with a spatula.
- Bake for 25 minutes, or until they pass the toothpick test.
- Serve or warm or at room temperature.