You can find this recipe at El Restaurante.
Recipe courtesy of MIC Food (micfood.com)
Makes 1 batch
The Brownies:
2 ripe plantains, peeled and quartered
2 eggs
¼ c. canola oil
¼ c. raw honey
¼ c. unsweetened cocoa powder
1 t. baking soda
2 t. vanilla extract
1 t. cinnamon
½ t. sea salt
1 c. chocolate chips
Quality flaky sea salt, to top
Preheat your oven to 350°F. Grease an oven safe skillet or brownie pan with canola oil and set aside. Combine all of the brownie ingredients except for the chocolate chips into your food processor. Process until batter is smooth. Add chocolate chips and pulse a few times until they are combined into the batter. Don't process them too much—they should still be intact as chocolate chips. Pour batter into your greased skillet or brownie pan and allow to bake in the oven for 30 minutes. While your brownie is baking, start on your caramel sauce.
The Caramel Sauce:
½ c. raw honey
½ c. heavy cream
1 ½ T. grass-fed butter
½ t. sea salt
Put honey into a pot and bring to a gentle boil. Allow it to simmer over the stove for 5 to 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 honey shows that the sugar in the honey is caramelizing. After honey has changed color, remove it from heat and whisk in butter, heavy cream and salt until everything is combined. Return to the stove and cook over a low heat for 15 minutes. 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. Once brownies are done, cool slightly.
To serve: Pour warm caramel sauce over the top of brownies, sprinkle top with a pinch of good quality flaky sea salt.