You know how the Paleo diet is kind of nice because the "naughty" foods are usually a lot of work? They're so much work, that you tend to stick to the good stuff, because that's actually easiest.
Well this recipe ruins that. Literally, this recipe goes from ingredient list to oven in about 3 minutes. THREE MINUTES. And just in time for the holiday weekend!
Our blender has always been one of my favorite appliances. Now that it's key in making these brownies, it might just be my favorite appliance. I topped these brownies with coconut cream and raspberries for a Forth of July themed treat, but let your imagine run wild! Why not plop a scoop of Paleo Cherry Garcia Ice Cream? If you're into having nuts in your brownies, I think you're crazy... But pecans are a passable addition that others in this household would call "necessary".
Here's one more secret about these brownies: they're even better the next day. They come out of the oven slightly puffy but as they cool they settle, becoming dense, fudgy, and chewy, just like a brownie should be.
Yields: 12 | Total Time:
- 1 green plantain (7-8 ounces)
- 3 eggs
- 1/3 cup coconut oil
- 1/8 - 1/4 cup honey (depending on preference)
- 1 teaspoon vanilla
- 1/4 cup cocoa powder
- 1 tablespoon coconut flour
- 1/2 teaspoon sea salt
- 1/2 cup chocolate chips
- Preheat the oven to 375°F. Grease a 9x9 baking pan.
- In a small sauce pan or microwave safe bowl, heat the coconut oil, honey, and chocolate chips until mostly melted. Stir frequently to prevent burning.
- Peel and chop plantain. In a blender, combine: plantain, eggs, coconut oil, honey, chocolate chips, vanilla, cocoa powder, coconut flour, sea salt. Blender until smooth, scraping the sides as needed.
- Pour batter into baking dish. Bake for 25 minutes, until brownies are begin to rise, but batter does not jiggle when you shake the pan. Remove from oven and allow to cool 10-15 minutes.