Ultra Fudgy Sweet Potato Brownies

 
 

INGREDIENTS

Brownie:

  • 1 cup sweet potato puree - see method

  • 1 cup almond butter

  • 1 TSP pure vanilla extract

  • 1/4 cup + 2 TBSP almond meal

  • 2/3 cup monk fruit sweetener, xylitol or coconut sugar

  • 1/4 cup + 2 TBSP cacao powder

  • 1 + 1/2 TSP baking soda

  • 1/8 TSP salt

Frosting: ***(see notes)

  • 1 can of full-fat coconut cream

  • 1 block of 70-90% + cocoa chocolate (180g)

METHOD

Brownie:

  1. To make the sweet potato puree, poke a few holes around a large whole sweet potato and then bake it at 200c with the skin on for 40mins or until soft.

  2. Remove from the oven. Allow to cool completely, then remove the skin and blend into a puree.

  3. Adjust oven to 160C.

  4. Line a 20cm pan with parchment paper or grease well.

  5. Add the almond butter and vanilla extract to a saucepan and gently heat over low heat, remove once combine.

  6. Add the sweet potato puree, almond butter mixture and all remaining brownie ingredients to a blender. Blend together on high speed until a dough forms.

  7. Smooth the dough into the prepared pan using clean hands to press the mixture in firmly.

  8. Bake on the centre oven rack for 20-25 minutes. It will look a little underdone, but it firms up as it cools.

Frosting:

  1. Make the frosting by combining the coconut cream and chocolate in a saucepan over medium heat and stirring till well combined ***see notes

  2. Allow brownie and frosting to cool completely before spreading.

  3. Enjoy! :)

*** NOTE: only use a 1/4 of the frosting recipe on the brownies. The rest can be stored in an air tight container and stored in the fridge for another batch, or as a delicious mousse with some strawberries and chopped nuts.

*** The brownies are best kept in an airtight container in the fridge as the frosting melts when left out.

Amanda Lupica