I have posted many brownie recipes around here. In fact, I even had a Brownie Week last summer with 5 brownie recipes back-to-back. But those were all raw brownies. This is the first baked brownie recipe, and it is delectably different! Different because of the plantains. Delectable because of the chocolate.Why plantains? They are unexpected in a brownie recipe. They are underutilized. They add moisture and binding power. They don’t affect the flavor very much. They are fiber-filled. They are cheap. Have I convinced you yet?
The plantains must be ripe. Very ripe. Squishy, mushy, almost-black ripe.
And because I know someone is bound to ask, yes you can substitute bananas for the plantains. You will need to use about 3 bananas to take the place of the 2 plantains. I also suggest reducing the amount of non-dairy milk to 1/4 cup. The brownies will taste a little banana-y though.
These little chocolate squares are somewhere in between cakey and fudgey. Moist but not too dense or gooey. Rich but not too chocolatey (because that’s nearly impossible). With a a light texture and a fine crumb. Delicious to nibble warm from the oven. Or perfect under a scoop of frosty ice cream.Print
- 2 squishy ripe plantains (they should be almost black)
- 1 cup oat flour
- 1/2 cup cacao powder (or cocoa powder)
- 2/3 cup coconut sugar
- 1 1/2 tsp baking powder
- 1/2 cup non-dairy milk
- Preheat the oven to 350F.
- Puree the plantains in a food processor.
- Add the rest of the ingredients. Process until everything is combined.
- Spread the batter into a 8×8″ square pan lined with parchment paper.
- Bake for about 25 minutes at 350F.
- Let them cool before cutting into squares.