- 2 cups (250 g) grated sweet potato (about 1–2 sweet potatoes)
- 4 eggs
- 1 teaspoon vanilla extract
- pinch of sea salt
- 1 teaspoon ground cinnamon
- ½ cup (50 g) cacao powder
- ½ cup (110 g) coconut oil, melted
- ¼ cup (60 ml) maple syrup or honey
- ¼ cup (35 g) banana or coconut flour (or ⅓ cup regular plain flour)
- 1 teaspoon bicarbonate of soda
- Ganache (optional)
- ¼ cup (25 g) cacao powder
- ¼ cup (60 g) coconut oil, melted
- 1 tablespoon maple syrup (optional)
- 1 tablespoon cacao nibs
- 2 tablespoons coconut flakes
- 1 tablespoon goji berries or ½ cup (75 g) fresh blueberries or raspberries
Cooking method: Baking
Preheat the oven to 180ºC. Line a 16 cm × 26 cm (base measurement) roasting tin with baking paper.
To make the brownie, put all the ingredients into a large mixing bowl and stir until well mixed.
Spoon the mixture into the lined tin and spread evenly using the back of a spoon. Bake for 30 minutes.
Cover the top of the brownie slab with foil and bake for 10 minutes further or until an inserted skewer comes out clean. Transfer the tin to a wire rack and leave to set for 10 minutes.
To make the ganache, put the cacao powder, coconut oil and maple syrup (if using) into a small bowl and stir until well combined.
Turn out the whole brownie slab on to a serving platter.
Drizzle ganache over the brownie, then sprinkle with cacao nibs, coconut flakes and goji berries – or fresh blueberries and raspberries.
Eat warm or put the brownie slab in the fridge for 20 minutes or until ganache has firmed.
Cut into pieces and serve.
TIP: Brownies will keep for up to 2–3 days in an airtight container in the fridge.
Flip Shelton and Michael Carr-Gregg sneak a vegetable into a decadent nut-free, dairy-free and gluten-free brownie from their book Smart Snacks.
Flip says “I have many chocolate brownie recipes. Some use avocado or black beans, while others are made with almond meal, linseeds, desiccated coconut, dates or walnuts. This one features sweet potatoes and eggs – two ingredients Harvey doesn’t like. Just don’t tell him what it’s made of because he loves this recipe! I use banana flour in this recipe as it is gluten-free and I like the taste. Banana flour is traditionally made from green bananas but doesn’t actually taste of banana – instead it has a mild earthy taste. It’s also full of resistant starch which is believed to have several health benefits including lowering blood glucose levels.”
The brownies are dairy-free, gluten-free (optional), grain-free (optional), nut-free, and wheat-free (optional).
This recipe appears in Smart Snacks by Flip Shelton and Michael Carr-Greg, published by Penguin Random House Australia and available now.