NOTE: There is an updated version (sweeter, fudgier, better texture) here: Fudgy Plantain Brownies 2.0
This post is all about chocolate. I absolutely adore chocolate. The darker, the better. I’ve noticed that the longer I eat paleo/low sugar, the more sensitive my tastebuds are to sweetness. Instead of coffee (which makes me too hyper), I drink my own homemade “cocoa” in the morning: just water, a couple tablespoons of coconut milk, and a scoop of unsweetened cocoa powder, plus and a little vanilla. No sugar, but it is so delicious to me. (It’s 21DSD-friendly too!)
This recipe is a celebration of that delicious fudginess that I love. There is a whole bar of chocolate in this recipe, plus cocoa powder! Definitely a chocolate lover’s dream. 
These brownies are also egg-free and nut-free, so if you are allergic to either of these, this recipe is for you! The brownies could also be AIP if you used dairy-free carob chips and carob powder instead of chocolate. 
These brownies also have plantains, which I love to incorporate into anything I can; they are perfect for baking! 
Recipe Notes:
- I used 70 percent cacao chocolate for this recipe, but 85% or even 90% would be delicious too.
- Make sure to use a green plantain; it’s the only flour substitute in this recipe.
- These brownies are best eaten warm.
Shared at Fight Back Friday, Naturally Sweet Tuesday, Allergy-Free Wednesday
- dark chocolate – 1 bar (3 oz.)
- cocoa powder – 1/4 cup
- coconut oil – 3 tablespoons
- canned full-fat coconut milk – 2 tablespoons
- pure maple syrup – 1/3 cup
- pure vanilla extract – 1 teaspoon
- green plantain – 1, peeled and sliced
- baking soda – 1/4 teaspoon
- Preheat oven to 350 degrees Fahrenheit.
- Grease an 8 inch by 8 inch glass baking dish with a bit of coconut oil.
- In a small saucepan, combine the chocolate, coconut oil, coconut milk, maple syrup, cocoa powder, and vanilla. Melt, stirring, over medium heat. Remove from heat.
- Place the plantain in a food processor and pour the chocolate mixture over. Process until smooth.
- Add the baking soda and process until mixed.
- Pour the batter into the baking pan and bake for 25 minutes.
- Let cool a few minutes and enjoy!
I just made these and feel that the green plantain taste is strong.. I subbed honey for maple syrup, perhaps this is another contributing factor (not sweet enough to top the plantain taste)…. But like another reader I find the texture is the best that I’ve perhaps ever had for a gluten free “cake”….moist and dense….so I’m eating them all. I made brownies with ripe plantain recently, do you think these would yield brownies too wet/soft in your recipe? Thanks for posting…
I would make them with a yellower plantain.. but not a black one. If you want something fudgier, here is newer recipe I have: http://cookituppaleo.com/fudgy-plantain-brownies-2-0/
Texture was AMAZING. The taste, not so much. 🙁 It was far too plantain-y and not sweet or fudgy enough. I’ll keep looking…!
Sorry but these were disappointing. I had a plantain to use up so I gave it a shot. These were not fudgy, maybe slightly but not like a real brownie. The taste was kind of bland too. I followed the recipe exactly. Luckily the kids liked them though so this is a good option for them since it is not loaded with sugar.