Flourless Brownie Souffle meets my needs like a cherished old friend. It’s dear to me for many reasons. I’m a chocolate person. I know some people avoid chocolate like the plague, but I don’t. It makes me happy and when I eat it in things like this souffle, I feel great. How great? Well, like, “I think I’ll take a long walk around the block afterwards great.” Or, “I think I will tackle some sorely neglected window-washing,” kind of great.
This recipe is incredibly nutrient dense. Not a calorie is wasted and it’s so light in texture and has such a rich, fudgy flavor, it’s irresistible. It has the mouth-feel of a warm, rich, fudgy cloud. I made some for me and my kiddos since my husband said he probably didn’t want any because he’s watching his chocolate intake and all sorts of other nonsense. He tossed down an enormous amount of it right after these photos were taken. His resistance was futile. I think the deal was sealed when he heard me whipping some heavy cream. He enjoyed it so much that if we had never met before, we would’ve gotten married right away. Oh yeah, and he felt GREAT afterwards.
Ingredients: (makes about 14 servings) Time: 7-9 minutes hands on, 30 minutes of baking.
3 ripe, largish plantains or 4 average sized plantains
3/4c cocoa powder
1/4c coconut sugar (here) [It tastes like brown sugar, not coconut]
1t baking soda
a pinch of mineral-rich salt (here)
8oz pastured butter like Kerrygold (I tossed in the entire block)
2T real olive oil (real, huh? read here) or avocado oil
1t vanilla (here)
5 pastured eggs (eggs raised on pasture, you can locate some near you through eatwild.com)
Directions:
Make sure your plantains are not hard at all. You should be able to give them a good squeeze. Peel them, break them into about 3 pieces each and put them into a high powered blender. Put the rest of all of the ingredients into the blender with them. Save your butter paper (what it was wrapped in) to grease your dish or dishes.
Everything just got tossed in and I blended it on the highest smoothie setting. I use this blender (here). It really lights up my life. I use it nearly every day.
After it’s blended it will look like thick, chocolate pudding. Mmmm!
You can be fancy and place the mixture into greased, oven-safe bowls, ramekins or the “I’ve got kids option” aka “I’m just not that fancy” option called a baking dish. Mine was the kind you would use for a small batch of brownies, not the humongous brownie pan. I did oven-safe bowls for two reasons, here. 1) My daughter did something with my ramekins. 2)For presentable pics. I usually do the baking tray option.
Bake at 350F for 30 minutes. Let it cool for 10 minutes and serve with whipped heavy cream. I whipped mine in my Blendtec blender. It was a cinch.
Enjoy!
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