Decadent chocolate brownies
-Gluten free, dairy free, nut free
I found this recipe on Eat Drink Paleo, who adapted it and I adapted it once more. This brownie is moist in the middle and has a rich decadent taste. It was one of the taster’s favorites so far and no one guessed the secret ingredient!
- 1 large sweet potato or 2 small (white or orange is fine)
- 6 tbsp. soft or melted coconut oil (can use olive oil)
- 2 tsp. vanilla extract or essence
- 4 tbsp. raw honey (add more if you have a sweet tooth)
- 6 tbsp. raw cacao powder
- 5-2.5 tbsp. coconut flour
- 1 tsp. baking powder
- I tsp. baking soda
- 2 eggs
As with all cake type mixtures, the accuracy doesn’t need to be perfect for a good result.
Preheat oven to 185 °C/ 365 °F. Line a deep baking tray with grease proof paper
- Combine the grated sweet potato, eggs, vanilla, honey, coconut oil in a large mixing bowl and stir together till well mixed. Then add cacao powder, baking powder and baking soda and stir. Finally add the coconut flour. Avoid adding too much as it absorbs moisture and so may dry out the brownies. You are looking for a gloopy consistency in the mixture.
- Once combined pour the mixture into the lined baking tray (any tin is fine really as long as the layer is at least one inch thick, just adjust cooking time and keep a closer eye if you make it thicker).
- Cook for 25-30 minutes, or until you can put a toothpick through and it comes out clean. Remove from the oven and allow to cool for 5-10 minutes before removing from the tin and slicing. It is easier to slice once cooled, although I have to admit I didn’t wait.