Sneaky Spinach Brownies
Making homemade snacks and treats is most definitely not easier than getting stuff at the store, but it’s so, so worth it.
- 1 medium brown or mostly brown plantain peeled
- 2 10-ounce packages frozen chopped spinach, thawed and squeezed dry
- ½ cup unsalted butter or ghee plus more for greasing the pans, melted
- ½ cup coconut oil melted
- 6 large eggs room temperature, lightly beaten
- 1 cup creamy raw almond butter
- ¼ cup honey
- 2/3 cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup mini dark chocolate chips
Preheat the oven to 325ºF. Grease two 9x13-inch baking dishes with butter or ghee.
In a food processor fitted with the steel blade, puree the plantain until smooth. Add the spinach, butter or ghee, coconut oil, eggs, almond butter, honey, cocoa powder, baking soda, and baking powder. Process to combine thoroughly. Stir in the chocolate chips gently.
Divide the batter between the baking dishes. Bake for 35-45 minutes until the center is firm and a toothpick comes out clean. Store in an airtight container between sheets of waxed paper. (Since this recipe makes a lot of brownies, for longer storage keep them in the refrigerator for up to a week or in the freezer for a few months.)
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