What an absolute treat, these brownies are dense, firm, moist and incredibly filling! A really simple and quick recipe that you can enjoy any day of the week. I love sweet potato, within a buddha bowl, roasted on its own and as a staple ingredient within desserts, have you found some amazing sweet potato recipes? Please take note this recipe has nuts within it and creates about 9-12 brownies.
x3 small sweet potatoes
1/2 cup maple syrup
1/2 cup peanut butter
x2 tbsp coconut oil (melted)
1 tsp vanilla extract
1/2 cup cocoa powder
1 tsp baking powder
2/3 cup rice flour
a pinch of pink salt
x10 pecan or hazelnuts (chopped or crushed for decoration)
Begin by peeling the sweet potatoes and chop into chunks. Bring them so a slow simmer on the hob in hot water. We want the sweet potatoes to be soft, but not falling apart. Trust your judgement, mine took about 20 minutes.
While the sweet potatoes are boiling, preheat the oven to 180. (fan oven) and line a medium sized baking tray with greaseproof paper.
Once the sweet potatoes are soften drain them and place them in a clean bowl. Mash with a fork and refrain from already eating them!
Once mashed add the maple syrup, coconut oil, vanilla essence and peanut butter, stir thoroughly. Be mindful as you keep adding ingredients it's a very thick mixture!
Once stirred well add the cocoa powder, baking powder, salt and half cup of flour. Again take your time to stir everything well, the mixture will be thick, add remaining flour if needed.
Place on the baking tray and spread evenly across. About 1cm thick is good, the consistency will be thick enough for you to scrape out and spread like thick porridge. It literally bakes in the same thickness and shape!
Sprinkle the mixture with your preferred decoration! It may be pecans or hazelnuts, chocolate chips, goji berries or even bee pollen.
Bake in the centre of the oven for 25 minutes, as mentioned above the finished result will look pretty much the same! Give it the poke test, it should be a little firm but NOT hard!
Once cooked take out the oven and gently score and cut into sections.
Allow them to cool for 30-45 minutes. (They will firm up as they cool so try to avoid touching!)
Last but not least once cooled transfer to an airtight container to keep fresh!
Enjoy these while they last! I would love to see your creations! I'll be updating this recipe with a bigger portion size (because 12 isnt enough in our house!) over these next few weeks when I rebake so keep checking back if you want bigger portions!
Lots of love,