This recipe makes the most moist chocolate brownie. It is delicious, chocolatey and totally guilt free. Made with sweet potato, it is not sickly sweet. The brownie is also Paleo and can be made suit vegans. The appropriate substitutes are in the recipe.
This recipe may seem like it has a few steps, but pretty much you just cook the sweet potato (super easy if you throw it in with other veges to roast, while making dinner) or boil it while you’re in the kitchen doing other things. Then you make a super easy batter, add the sweet potato and bake away.
No gluten, grains, sugar or dairy. This is such a winner. Who can say ‘no’ to brownie, anyway?
1 large sweet potato, or 2 cups mashed sweet potatoes
1/4 cup coconut oil, melted (or butter if you aren’t dairy free)
1/4 cup maple syrup or raw honey
1/2 cup coconut flour
1/2 cup cacao powder
1/4 teaspoon vanilla extract
1/4 teaspoon baking powder
pinch of salt
1/2 cup dark chocolate chips or cacao nibs\
Step 1: Bake or boil sweet potato. If boiling, peel and put in a saucepan with water, let it boil for 5 minutes or until soft; drain water and mash. To bake: place in a 200*C oven, for about 1/2 an hour or until a fork easily pierces the flesh. Remove from the oven and peel
Step 2: Preheat your oven to 180*C
Step 3: Cream the coconut oil/butter with the maple syrup/honey. Mix in the eggs until combined.
Step 4: Add your vanilla, coconut flour, cocoa powder, baking powder and salt and mix until all is incorporated.
Step 5: With a hand mixer, mix in sweet potato to the batter.
Step 6: If using dark chocolate chips or cacao nibs, add them in now and mix by hand.
Step 7: Line a baking tray with baking paper and pour the batter in.
Step 8: Place in the preheated oven and bake for 35-45 minutes or until a toothpick inserted in the center comes out clean
Eat warm or cold, cut, serve and Enjoy