For my second dessert using plantain, after making Plátanos al Caldero, I’ve decided to try plantain brownies. They were soft, moist and delicious. I like brownies, but I don’t bake them as often as I should. I’ve used white chocolate and dark chocolate and it was a great idea. I will make these brownies again next time I’m getting plantains.
These plantain brownies are naturally gluten free and with only a bit of added sugar, that means less than 15g per brownie. I try to make everyday desserts as healthy as possible, without compromising the taste. While they do have sugar, it’s half of a standard brownie and without the extra calories from flour.
Ingredients for 10 brownies:
– 1 ripe plantain
– 100ml oil
– 100g sugar
– 1 tsp vanilla extract
– 3 eggs
– 30g cocoa powder
– 40g white chocolate
– 40g dark chocolate
– 1 spoon of fine corn flour
– a pinch of sea salt
Preheat the oven at 190C or 170C fan.
Peel and cut the plantain in cubes. Put it in the food processor or a stand mixer. Add the oil, sugar, vanilla extract, cocoa, corn flour, salt and the beaten eggs. Mix until all the ingredients are incorporated. Cut all the chocolate in small cubes and toss them in the batter. Mix with a spoon. Put the batter in a baking tray lined with baking paper. Level the batter with a spoon.
Bake for around 25 minutes. You can check after 20 minutes to see if the brownies are baked or not. Do leave them for a bit longer than the 25 minutes in the oven if it’s not baked.
Take them out of the oven, leave to cool on a cooling rack for a few minutes. Cut the brownies and enjoy them.
Tell me about your favourite brownies. I would love to get new ideas for brownies.