PREP: 15 Minutes
COOK: 25 Minutes
GLUTEN FREE: No
A healthy fudgy brownie for all occasions
Original recipe: The Road To Less Cake
Makes: 9 Brownies
2 cups (600g) mashed or pureed sweet potato
1/2 cup (60g) PPB original or stevia + 1/3 cup (85 ml) water
1 cup (120g) wholegrain flour of choice (wholemeal/wholewheat/spelt/buckwheat [use buckwheat to keep recipe gluten-free])
1/3 cup (40g) unsweetened cocoa powder
1/2 cup (100g) plain or dark chocolate chips or chunks
1/3 cup (85 ml) maple syrup
Pinch sea salt (optional)
1. If you haven't already bake the sweet potatoes for around 30 minutes until soft or peel them and steam for about 20 minutes.
2. Preheat the oven to 180C/350F.
3. When the sweet potatoes are cool enough to touch or completely cooled, peel the skin off if you have roasted them, and mash them in a bowl with a fork or puree in a blender.
4. In another small bowl mix the PPB powdered peanut butter together with the water.
5. In a large mixing bowl combine the sweet potato, PPB powdered peanut butter, cocao powder, flour, maple syrup and salt (if using).
6. Fold in the chocolate chips/chunks.
7. Pour the mixture into a 12x12 inch square baking tin lined with baking parchment. Evenly spread the mixture out with a cake spatula.
8. Bake the brownies in the oven for 20 to 25 minutes.
9. When they're cooked leave the brownies in the tin for 10 to 20 minutes. They may break if you try and cut them straight away.
10. Then remove them from the baking tray, peel off the baking parchment and place the brownies on a wire cake rack to cool. Ideally, leave them to cool completely.
11. Using a sieve, sprinkle some cocoa powder on top of the brownies.
12. Cut them into 9 slices.
13. Store in the fridge for three to four days.
14. If you don't want the brownies to be cold when you eat them, take them out of the fridge at least 15 to 20 minutes before eating to let them warm up to room temperature.