PnB Chocolate Brownies
Brownies are one of those easy to make chocolate desserts that everyone loves. But for me, long gone is the desire to eat brownies that are filled to the brim with sugar and processed flours. You know the feeling, just one bite leaves your eyeballs rolling behind your head.
So it was time to give the little brownie a revamp…GRL style. So I went rouge, ignored all recipes, ignored the sugar and the flours and checked out the kitchen for what else we could use up.
What to know what I came up with?
Enter the sweet potato.
I had been looking for a recipe to use up the sweet potato that I seemed to have neglected over the week. It seemed sad and lonely sitting on my fruit and veg shelf, staring at me with its long face.
So maybe this recipe came from pity, or maybe it came from the desire to show a dirty ole root vegetable what kind of life it can lead, if it just put its mind to it.
Kind of like the little train that could. I think I can, I think I can, I think I can… toot toot!
Either way… this ones a ripper!
- 600g Sweet Potato, unpeeled
- 4 Eggs, Free Range
- 1/2 Cup Honey
- 3/4 Cup Coconut Oil, melted
- 1/2 Cup Peanut Butter (or any Nut Butter)
- 5 Tablespoons Coconut Flour
- 4 Tablespoons Cacao Powder
- 1 Teaspoon Baking Powder
- Sea Salt, pinch of
- Optional - Dark Chocolate (85%) for drizzle
- Optional - Add in 1/2 Cup chopped pecans to the mixture
- 1. Preheat the oven to 180°C
- 2. Bake the sweet potato, skin on. Feel free to cut into smaller shapes so it cooks quicker.
- 3. Once cooked, remove and peel the skin from the potato and place into the food processor. Leave to cool slightly.
- 4. Line an 8x8 baking pan with parchment paper, covering all four sides of the pan
- 5. In the food processor process the sweet potato until smooth
- 6. Add the egg, coconut oil and honey and process again, scraping the sides as needed. 7. 7. Add the rest of the ingredients and mix gently just until combined.The batter will thicken.
- 8. Pour batter evenly onto the bottom of the prepared baking pan and bake until a toothpick inserted into the center comes out clean, approximately 40 minutes.
- 9. Remove and set pan on a wire rack to cool then cut into squares. It will firm up slightly as it cools.
- 10. Optional: melt about ¼ cup dark chocolate in a double boiler and drizzle over the top of each square.