These delicious little morsels are divine… and taste like they should be sinful!
The beauty is these brownies are predominately sweet potato – don’t freak out now! I know we are used to brownies rammed with refined flour, chocolate chips, sugar and butter, but these still taste delicious and your conscience will feel a lot better about them too. The sweet potato provides both the caramel flavour and the fudgey texture, yet also amps up the nutritional density (rich in vitamin A, B6, C and D, alongside iron and magnesium)! I have also switched the butter for coconut oil (healthy cholesterol-reducing fats and lauric acid), added pecans (vitamin E rich), used pure cocoa (iron rich) and added cacoa nibs (magnesium rich)… so overall we have one heck of a healthy brownie.
I made these brownies for a picnic with my cousins, at the beautiful Green Park, and they went down a storm (shout out to Jo and Ned!). The great thing is, they are so rich that one batch will last you some time! With the leftovers I made a freezer stash, wrapping each brownie individually so I can grab one every morning to take with me into work = easy.
Ingredients Serves 14
2 large sweet potatoes
75ml brown rice syrup
50g coconut oil
1/2 tsp vanilla extract
50g self-raising flour
50g unsweetened cocoa powder
1/4 tsp bicarbonate of soda
3 eggs, beaten
150g pecans, chopped
100g cacoa nibs (optional)
- Preheat the oven to 180 degrees celcius
- Peel the sweet potatoes and cut into 6 pieces, place on a baking tray and bake for 20 minutes
- Once cooked, blend or mash into a smooth puree
- Once cooled add syrup, oil, vanilla extract, flour, cocoa, and soda. Mix with an electric whisk or by hand
- Gradually add eggs, nuts and cacoa nibs (if using)
- Pour into a greased brownie/baking tin and bake for 30 minutes (or a little longer if you want them more cakey and less fudgey!)
- Allow to cool and store in an air tight container