okay, so a few months ago I stumbled across this tahini brownie recipe over at ambitious kitchen.
Not even kidding. legitimately the best brownies ever. I've made them several times and really you should just stop reading this post and head over there and make some for yourself.
I'm not going to pretend that this version that used plantains is any better, but it does use a bit less sugar, contains more fibre, vitamin A, potassium and magnesium, and still tastes pretty darn delicious.
Here is my version.
- 1/2 cup + 2 tbsp of TAHINI (Just less than 3/4 cup - i got a bit fancy here)
- 1/3 cup of very ripe plantain (brown spots!), mashed
- 1/4 cup coconut sugar
- 1/8 cup maple syrup
- 1 tsp vanilla extract
- 2 large eggs (I prefer organic)
- 1/3 cup cocoa powder
- 1 tbsp coconut flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup cacao nibs (or just use dark chocolate)
- 2-3 tbsp chopped dark chocolate
1. Combine the tahini & plantain. Mash well or use an immersion blender to ensure there are no lumps.
2. Add the sugar, maple syrup, vanilla extract and eggs. Whisk until well mixed (or keep at it with the immersion blender).
3. Add cocoa powder, coconut flour, baking soda and salt, stir gently until thoroughly combined.
4. Add cacao nibs and dark chocolate, stir again.
5. Pour into a greased 8x8 brownie pan. Bake at 350 for 24-28 minutes.
6. Enjoy alone or with ice cream!