With Easter approaching, I’ve seen lots of recipes for brownies with the well known brand of eggs cut in half and placed on top of the brownie mix. I’m not using that brand because, despite them using Fair trade cocoa and vanilla, they use palm oil obtained through deforestation. Obviously, I don’t want to be a part of that. So, I’ve made by own, better version, of Black and White Chocolate Brownies. I bought filled white chocolate and dark chocolate eggs from Sainsbury’s. They use responsibly sourced palm oil for their own brand items, so it was a great alternative.
I used a recipe I shared before, of plantain brownies. I like bulking up brownies with some fruits, as this means they have less calories. Plantain is a starchy type of banana that makes it perfect for brownies. It can also be used in savoury dishes as it is not very sweet.
Ingredients for 9 Black and White Chocolate Brownies:
– 1 ripe plantain
– 100ml oil
– 100g sugar
– 1 heaped spoon of corn flour
– 3 eggs
– 30g cocoa powder
– 40g dark chocolate
– 40g white chocolate
– 5 White chocolate eggs and 5 Dark chocolate eggs
Preheat the oven at 190C or 170C for fan ovens.
Mash the plantain with a fork, that was previously cut in slices. In a bowl, put the oil, cocoa, sugar, corn flour, and eggs and mix. Add the mashed plantain and mix until all the ingredients are incorporated. Add the chocolate cut in small cubes and incorporate with a spoon.
Pour the brownie batter in a baking tray lined with baking paper. Level it with a spoon. Cut the chocolate eggs in half. Place one white and one dark chocolate egg halves together, three sets in a row, on three columns, so you have 9 brownies in total.
Bake for around 16 to 20 minutes. You can check after 16 minutes to see if the brownies are baked or not. This time I’ve baked them for a shorter time, of 17 minutes. Take the baking tray out of the oven, transfer the brownies to cool on a cooling rack and leave them for a few minutes.
Cut the black and white chocolate brownies and enjoy them!