Makes 6 servings
Plant based, decadent & fudgy brownies! This is what dreams are made of.
The secret ingredient? Some of my testers said love (how sweet 🙂 ) and some said cinnamon. You will probably be just as surprised to hear that the secret to fudgy brownies is the humble sweet potato. Trust me on this one, sweet potato in brownies is amazing!
Also teaspoon of espresso powder helps intensify the chocolate flavour, without actually making the brownies taste like coffee.
The recipe is easy, quick and delicious! All you need is a good blender and the brownies will be ready to go in the oven in no time. I added hazel nuts and vegan white chocolate chunks to make it the ultimate sweet treat.
In case you are wondering, I did test making the brownies using less sugar, but I found that they were just not sweet enough for my sweet tooth.
This recipe makes quite a small batch, so make sure to savour every little brownie.
Let me know if anyone guesses the secret ingredient 🙂
P.S. The recipe makes 6 decent size brownies; you don’t have to cut them in such small pieces like I did, but they just look so cute!
Ingredients
- 400g sweet potatoes
- 160g sugar
- 80g coconut oil (melted)
- 140g vegan dark chocolate (melted)
- 100g self-raising flour
- 1 teaspoon espresso powder
- 1 teaspoon vanilla extract
- a pinch of salt
- 50g hazelnuts
- 50g vegan white chocolate chunks
Method
1. Peel, chop and steam or boil the sweet potato until soft.
2. Line a 20x20cm Pyrex dish with baking parchment. Pre-heat the oven to gas mark 4.
3. In food processor whizz the sweet potato into a puree. Add the sugar, melted coconut oil, melted dark chocolate, self-raising flour, espresso power, vanilla extract and a pinch of salt and whizz until combined. The brownie batter will be quite thick.
4. Mix in the hazelnuts and vegan white chocolate chunks using a spatula.
5. Transfer the brownie in the Pyrex dish and bake for 45-50 minutes. Enjoy hot or cold!
Thanks for the inspiration go to @plantbased.recipes
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