I’ve done the near impossible! I’ve created the most perfect brownie recipe that’s gluten-free, nut-free, dairy-free, refined sugar-free, doesn’t taste like cardboard or strange hippie healthy takes on dessert, and it’s under 10 ingredients! I’m making a valiant effort to create less intensive recipes these days, and this one falls under the category of beyond simple. I actually developed this recipe well over a year ago (I know, I’m sorry I’ve been sitting on this for so long!), and after dozens of times making these, it’s safe to say they’ve become a tried-and-true favorite amongst friends and family… even my most doubtful taste testers!
I’ve made several variations of these brownies, and have found this recipe to be versatile in texture. If you like fudgey, dense brownies, then increase the oil to 1/3 cup. If you like them fluffy, then use less oil. The majority of the sweetness comes from the ripe plantains, but the maple rounds it out with a touch of smoky richness. You can also play around with adding mint instead of cinnamon or a swirl of nut butter, the base is pretty solid and can be tweaked for different flavor cravings as your heart desires. So without further adieu, the easiest healthy brownie recipe ever…
¼ cup olive oil
¼ cup maple syrup (or more if desired)
3 large overripe plantains
1 cup raw cacao powder (or carob powder)
2 tbsp ground flax
1 tsp vanilla
1 tsp baking soda
½ tsp cinnamon
½ tsp sea salt
Preheat oven to 375F and grease a small baking dish with olive oil. Combine all ingredients in a food processor or high-speed blender. Puree until smooth. Pour the batter into your greased baking dish and place in the oven to bake for 20-25 minutes, or until you can poke a toothpick or knife into the brownies. Serve warm or cool with a big glass of almond milk or your favorite tea. You can also frost them with my favorite avocado-based frosting!
Makes roughly 16 brownies