Plantain Skillet Brownies With Salted Caramel Sauce { Gluten-Free & Paleo }
Recipes Adapted From Preparing It Paleo and Against All Grain Cookbook
Ingredients
Brownies
- 2 ripe plantains, peeled and quartered
- 2 eggs
- 1/4 cup of coconut oil, melted
- 1/4 cup raw honey
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 1 cup chocolate chips
- Quality flaky sea salt, to top
Caramel Sauce
- 1/2 cup raw honey
- 1/2 cup coconut milk (I used lite, but full fat will give you a thicker caramel)
- 1 1/2 tbs grass fed butter
- 1/2 tsp sea salt
Instructions
- Preheat your oven to 350 degrees.
- Grease an oven safe skillet with coconut oil and set aside. You could also use a brownie pan or other type of baking dish, I just like the crispier edges I get with my cast iron dish.
- Combine all of the brownie ingredients except for the chocolate chips into your food processor.
- Process until your batter is smooth.
- Add in your chocolate chips and pulse a few times until they are combined into the batter. You don't want to process them too much. You want them to still be in tact as chocolate chips.
- Pour your batter into your greased skillet and allow to bake in the oven for 30 minutes.
- While your brownie is baking, you can start on your caramel sauce. Put your honey into a pot and bring to a gentle boil. Allow it to simmer over the stove for 5-7 minutes, or until the color of the honey turns into a dark amber. Stir occasionally, assuring that it cooks evenly.The color change in the honeyshows you that the sugar in the honey is caramelizing.
- After your honey has changed color, remove it from heat and whisk in your butter, coconut milk and salt until everything is combined.
- Return your sauce to the stove and cook over a low heat for 15 minutes. Your sauce will begin to thicken. It will thicken up even further as it begins to cool. If this doesn't happen, return it to the heat and allow it to cook a bit more. The longer you cook it, the thicker and stickier it will become. Allow the sauce to cool slightly before coming in contact with your brownies.
- Once your brownies are done, allow them to cool slightly.
- Pour your warm caramel sauce over the top of your brownies. Sprinkle the top with a pinch of good quality flaky sea salt.
- Slice and serve!
