AUTHOR Juanita
DIFFICULTYBeginner

 

The moistest fudgiest Sweet Potato Chocolate Brownies to ever pass your lips. It’s hard to believe these brownies could ever be good for you. Sweet potato and avocado in a brownie... I must be crazy, right? Well as we say down under in Australia... don’t knock it till you try it!!! These bad boys are so good and dead easy, I bet they won’t be the last time you make them.

 

YIELDS 12 Servings
PREP TIME 15 mins
COOK TIME 30 mins

 

Ingredients

 

 400 g sweet potato
 150 g Dark chocolate
 80 g coconut oil
 100 g self raising flour
 200 g golden caster sugar
 50 g cocoa powder
 pinch of salt
Chocolate And Avocado Ganache
 Dairy free and sugar free this super creamy ganache can be smothered over anything your chocolaty heart desires.
 1 medium ripe avocado
 4 tbsp maple syrup
 3 tbsp cocoa powder

 

Directions

 

Brownies
1

Preheat oven to 180 deg. Line a shallow baking tray with parchment paper.

2

Peel and chop sweet potato into small chunks. Steam over a double boiler until soft.

3

Once cooled add sweet potato to a food processor and blitz until smooth and creamy.

4

Add melted chocolate and coconut oil and blitz again until combined.

5

Add all remaining ingredients and blitz again till just evenly combined. Taking care not to over mix the batter.

6

Using a spatula or wooden spoon transfer the brownie batter to your lined baking tray, making sure to spread out evenly.

7

Using a spatula or wooden spoon transfer the brownie batter to your lined baking tray, making sure to spread out evenly.

8

Pop into your pre heated over for 30 mins. Remove from the oven and allow to cool on a wire rack while you prepare the chocolate and avocado ganache.

Chocolate And Avocado Ganache
9

Take all the ingredients blitz in a food processor until smooth and creamy or alternatively push the ripe avocado through a sieve add cocoa powder and maple syrup and beat with the back of a wooden spoon until smooth and creamy.

10

Now take your cooled brownie and smother with chocolate ganache, cut into 12 even servings.

 

 

Serve on a burger bun with plant-based tartare sauce or on its own with a side salad. This recipe can also be made gluten free if you omit the breadcrumbs for ground almonds.