Soft fudge brownies made from plantains and coconut flour. They’re dairy-free, nut-free and sweetened with pure honey.
Haaaay! It’s Monday! So that means you might need a little pick-me-up for those Monday-blues. Good thing I made you some brownies >>> you know you love me.
This will be my second plantain brownie recipe on the blog. The first one, flourless fudge brownie bites, is one of my most popular recipes, and they’re fruit sweetened and egg free too! Butttttt, they’re neither packed with sweet delicious honey nor nut-free. And we needed a plantain brownie recipe like that around these parts too. These ones are not egg-free, so definitely check out the fudge brownie bites if that’s one of your dietary needs. Or you can also check out my sweet potato brownies too!
Clearly I just really like to make brownie recipes …
Who’s up for a carob brownie recipe next? Considering I can’t eat chocolate, I should probably make a brownie that I actually can eat…
So long as you can eat chocolate, these brownies will make your life better. Brownies. Are. Happiness. These ones are extra moist, soft, dense and fudgy, with a gooey-center!
And hey, they’re sort of healthy, right? Not like healthy enough to eat for breakfast or anything, but perfectly fine to enjoy as a Monday night pick-me-up or a weekend treat.
- Preheat oven to 375 degrees
- Place the plantain and melted coconut oil in a high speed blender. Blend until the plantain is smooth. Add in the honey and vanilla, and blend again to mix.
- With the blender on low, add in one egg at a time, then turn the blender off.
- Pour the batter into a medium-sized mixing bowl. Whisk in the cocoa powder, coconut flour and salt until thick and smooth.
- Stir in the chocolate chips.
- Grease an 8x8 baking dish with oil and line with parchment paper. Pour in the batter, and top with additional chocolate chips (optional).
- Bake for about 25-30 minutes. Let cool before slicing.