Sweet Potato Brownies
The rich, dense, and ultra moist pulp of sweet potato puree contains plenty of natural sugar and starch to replace most of the sweetener and a portion of the flour of a standard brownie recipe.
It also acts as a binder or egg substitute. That said, note that these aren’t regular brownies and are more like fudge. Sweet potatoes have an underlying earthiness that’ll complement the chocolatey notes in cocoa powder. Makes 12 large brownies
Ingredients
1 cup (200g) chopped dark chocolate or dark chocolate chips (subs or leave out like some other recipes?)
1½ cups raw hazelnuts
½ cup (50g) almond flour or oat
3 Tabs unsweetened cocoa powder, plus more for dusting the brownies
pinch of sea salt
9-10 (140g) large, soft Medjool dates, pitted (instead, maple syrup or mashed bananas:
1 medium sweet potato, baked or boiled, peeled & roughly chopped then cooled
¼ cup almond butter or subs
1. Preheat oven to 160C (FF). Line an 8″ square baking dish with parchment paper, extending the paper up the sides. Place the chocolate in the freezer.
2. Spread the hazelnuts on a baking tray, toast them in the oven for 10 minutes. Remove from oven & let them cool, then rub in a clean kitchen towel to remove the skins. Reserve a few whole nuts for garnishing the brownies, and place the rest in a food processor; grind into a meal. Make sure you don’t overprocess. Transfer to a large mixing bowl and set them aside.
3. Place the chilled chocolate in the food processor & grind into the smallest pieces possible. Transfer to the bowl with the ground hazelnuts and add the almond flour, cocoa powder & salt. Stir to mix evenly.
4. Combine the dates, sweet potato chunks & almond butter in the food processor and purée until smooth. Spoon this mixture into the bowl with the ground hazelnuts and chocolate; stir to combine thoroughly.
5. Spoon batter into the prepared baking dish and even out the top with a spoon. Transfer the dish to oven and bake for 25-30 mins til the tops are firm to the touch. Remove from oven, let cool to room temp 15 mins or fridge, then transfer to a cutting board, using the parchment paper to lift it out of the pan.
6. Dust the brownie with cocoa powder. Chop the reserved whole hazelnuts and sprinkle them on top, if desired. Slice the brownie into bars.
NOTE
Sweetening: Mashed sweet potatoes comprise ⅔ of the total sugar in a brownie recipe, leaving ⅓ cup of added sweetener such as pureed dates, maple syrup or even mashed bananas – or sugar.
Raising: This recipe doesn’t add BP or bicarb
Let these cool completely after they come out of the oven, or else you risk crumbling. We like to eat them straight out of the refrigerator (or freezer!)—split in half with a bit of ice cream sandwiched in there, of course.
Extras: cherries? coffee? pinch of salt, ground cinnamon, 2 eggs
Notes
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- How to cook sweet potato (you can cook and refrigerate it up to 5 days in advance.)
- Boil: Peel the sweet potato, cut into 1-inch chunks, place in a pot of salted water, bring to a boil, and cook for 15-20 minutes until tender.
- Microwave: Poke several holes in the sweet potato skin to let air escape, place on a plate, microwave for 2.5 minutes, turn the potato over, and microwave for another 2.5 minutes.
- Roast: Preheat an oven to 400 degrees F, poke several holes in the sweet potato skin, place on a piece of foil or a baking sheet on the center rack of the oven. Cook for 45-60 minutes until tender.
- How to cook sweet potato (you can cook and refrigerate it up to 5 days in advance.)
- Peanut butter tip: If you have trouble getting peanut butter out of measuring cups, try rinsing the cup in hot water for a few seconds before adding the peanut butter. This will help it glide right out!
- Storage: Place in an airtight container, using wax or parchment paper as needed to separate layers of brownies. Store in the fridge for up to 5 days.
- Freezing: Let the brownies cool completely. Wrap each one in plastic wrap before placing in a freezer-safe bag or container. Freeze for up to 3 months.
Expert Tips
- Brownie batter is rather thick. If it feels too thick add almond milk one tablespoon at a time until it reaches a thinner consistency.
- Drizzled peanut butter: For a drizzled look, thin the peanut butter out with a bit of warm water and place in a pastry bag with a fine tip (or plastic sandwich bag with the corner cut) and drizzle over the top.
- Chunkier chips: Stir them in with a wooden spoon or spatula rather than using the food processor.
- Add in: Feel free to add crushed nuts, more vegan chocolate chips, or anything else to the top of these vegan brownies to make your taste buds sing!
Storage
- Refrigerator: Once baked, these vegan brownies should be stored in the refrigerator for up to five days.
- Freezer: Store in an airtight container in the freezer for up to three months.
- Serving: These brownies taste great served straight from the fridge or you can let them warm up to room temperature by sitting them on the counter before serving.
Read More: https://www.tastingtable.com/686207/gluten-free-brownies-sweet-potato-recipe/
and https://itsavegworldafterall.com/vegan-sweet-potato-brownies/