I made these brownies on Valentine’s Day for dessert. It was the second rendition of them since I needed to work on a couple things from the original recipe. These were a big hit with the hubby. He is the definition of true love. He taste tests everything I ask him to and will give honest feedback. If something needs work (or worse) he can tell me and it doesn’t leave me feeling like a failure in the kitchen. Anyway, the best part of these Black Forest Brownies is that not only are they gluten free, they are totally grain and flour free. The “secret” ingredient is once again green plantains. I am really liking them for baked goods. With the exception of the plantains, you can buy all the ingredients at Trader Joe’s. I go to my local Mexican market to get the plantains. Tonight I served the brownies again with fresh organic berries from the farmer’s market. They tasted even better, if that is possible.
Black Forest Brownies
- 1 8-ounce package Trader Joe’s dried, unsulfured Bing cherries
- 1 cup Trader Joe’s organic unsweetened flake coconut
- 1 tablespoon organic coconut oil, plus some to grease the pan
- 2 teaspoons plus 2/3 cup Trader Joe’s unsweetened cocoa powder, divided
- 1 large green plantain, peeled and sliced into 1/4 inch pieces
- 1 ½ cups Trader Joe’s organic coconut sugar (or brown sugar)
- ½ cup ghee
- 2 large eggs
- 2 teaspoon gluten-free vanilla
- 1/2 teaspoon salt
- 1/8 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 cup chopped walnuts (optional)
- Coconut oil to grease pan
- Pre-heat the oven to 375 degrees. Grease an 8 x 8 x 2-inch pan with coconut oil. Place Cherries and flake coconut in a food processor and process until it has an even grainy texture. Add the coconut oil and 2 teaspoons cocoa powder and process until it is incorporated into
the mixture. Press the mixture into the bottom of the prepared pan. Place plantains, 2/3 cup cocoa powder and sugar in a food processor and process until it forms a dough ball. Break up the dough ball with a spoon while it is still in the processor and add the rest of ingredients, except nuts, and process again until smooth. Add nuts and incorporate them in using a couple of pulses on the food processor. Pour the batter on top of the cherry mixture, spreading it evenly with a spatula. Bake for 20-25 minutes at 375 degrees. A toothpick inserted into the center should come out clean. Allow to cool completely (really…I mean it). Cut with a sharp knife into 9 large or 16 small brownies.
