fudgy flourless chocolate brownie recipe

Ingredients

• 1 small/medium ripe plantain (150g or 5 1/4oz after being peeled)
• 2/3 cup raw cacao powder or cocoa (2 1/2oz)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 tablespoon vanilla extract
• 1/3 cup applesauce (2 3/4oz)
• 2 tablespoon maple syrup (1 1/2oz)
• 1/4 cup coconut oil (2oz), liquid
• 2 tablespoons coconut butter (1 1/4oz)

Directions

1. Preheat oven to 350 degrees.
2. Lightly grease with coconut oil a 8x8 baking pan. (you could bake in a cupcake ban as individual brownies)
3. Peel plantain.
4. Place into a food processor (or blender) and blend until smooth.
5. In a large bowl, place raw cacao powder, baking soda, baking powder, vanilla, applesauce and maple syrup. Stir.
6. Add in plantain puree.
7. Next add in coconut butter (could use a nut butter) and coconut oil.
8. Stir until all combined.
9. Batter should be smooth and might have a slight oily look to it.
10. Pour batter into pan and bake from about 20 minutes. If using a cupcake pan the baking time maybe shorter. Bake until toothpick comes out slightly clean, as you don't want to over bake them to keep them fudgy.
11. Let cool.
12. Slice and enjoy.
13. Store in refrigerator for a few days or freezer for longer shelf life.
14. 

Article source:purelytwins