210-ounce packages frozen chopped spinach, thawed and squeezed dry
½cupunsalted butter or gheeplus more for greasing the pans, melted
½cupcoconut oilmelted
6large eggsroom temperature, lightly beaten
1cupcreamy raw almond butter
¼cuphoney
2/3cupunsweetened cocoa powder
½teaspoonbaking soda
½teaspoonbaking powder
1cupmini dark chocolate chips
Instructions
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.)