Many of you may remember my first attempt at plantain brownies:
Plantain Brownies 1.0
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*
Shared at Fat Tuesday, Allergy Free Wednesday, Tasty Tuesday, Waste Not Want Not Wednesday
- 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.
Hi, I was looking for a dessert to make my yellow plantains in and this was the only one that I could find that used yellow ones! And didn’t look questionable, haha. I was so surprised at how well they came out! Seriously, the consistency, and how well they stayed together… almost strange. It had a nice flavor for sure, but the plantain flavor definitely came through. Either way, it hit the sweet spot and was fun to make the plantains with. Thanks for posting. 🙂
These remain the only brownies I can eat. Making them tonight, with milk chocolate, sad to say, because I now get heart palpitations from dark chocolate. Thank you again for this wonderful recipe!
Love your blog. I have one question about this brownie recipe. Are the plantains ripe? It says yellow…but yellow plantains are not necessarily ripe. Thanks!
Hi Bobbie,
Yellow meaning that the skin is yellow. They are not ripe. Yellow plantains are mostly still starchy with a teensy bit of sweetness. The reason I used those is because ripe plantains wouldn’t held up in the batter, but the green ones were just a tad too starchy.
Ok, you are a sweet sweet angel sent from the chocolate gods above. These brownies are amazing. I did them in cupcake tins & turned the heat down to 350 after the tops started to look set because I reasoned the brownies are deeper and might burn before they cook through. I turned off the heat after they started to smell done and let them sit in the oven for a while, then took them out and let them cool. I ate one while still warm, so the center is a little gooey… OMG. They will be beyond delicious when completely cool as well. I am allergic to grains, beans, eggs, nuts, (most) seeds, potatoes (and shrimp/crabs, but that is irrelevant to brownie making… at least in my universe). By sheer will alone, I seem to have remained not allergic to chocolate. And I love brownies, but, as you can imagine from the list above, they were out of my reach for quite some time. This is the most wonderful recipe I have found for plantain brownies, and I have tried quiet a few. I did a couple changes, for my personal taste/allergies – I switched out the coconut oil for butter, used a Green & Black 85% Cacao Bar in the measuring cup & then filled in the rest with semi-sweet chocolate chips (Wegman’s Organic). I saved a few chips to fold in at the end. I like my brownies really dark chocolate. These are so awesome. I want to cry.
Thank you so much for your comments! Putting them in muffin tins is such a wonderful idea; what a great birthday treat! I am so happy that you loved them so much! I will have to try them with the 85% dark chocolate as I love dark chocolate as well. *doing a major happy dance right now*
You’re welcome! I’m making them again this week because I’m a single mom & I deserve brownies for Father’s Day. 😉
I’m going to make these right now. I’m so thankful to find plantain recipes which are also egg-free, so for my son’s birthday party, I will have something tasty to munch that is hypoallergenic for me. Thank you for posting this recipe! I am going to make them as cupcake brownies, possibly with frosting, not sure yet. 🙂
Hi! If I remove the gelatin from this recipe (beef allergy) do I need to substitute it with anything? If so, what would you recommend? Thank you!
I added it to make the top of the brownies a bit crispier. You probably could omit it.
These look amazing! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
These look amazing! I’ve never had the pleasure of trying plantains, but this recipe is sure making me want to!
Thanks for sharing with Waste Not Want Not Wednesday!
I was so excited to find a grain free, egg free recipe to try that looks delicious. I made these today and no matter how long I cooked them they never cooked in the middle. After 40 minutes I gave up, only the very edges cooked. Now the edges that did cook tasted amazing. I rechecked the recipe to see if I copied it wrong, but it was all good. Has anyone else tried these?
Something I found to work well is to get the plantain batter VERY smooth. Also, they are a moist brownie. So sorry it didn’t work for you 🙁
Pinned, these look yummy!
Could you remove the gelatin to make them vegan?
Hi Anna, that would probably work just fine 🙂