These amazing grain-free fudge brownies are one of my favorite recipes, this recipe goes way back with me, back when I started baking my very first healthy treats.
This recipe among my cookie recipe, got me through Nutrition School, not only because I ate them while studying for my exams but also I sold treats, to pay off my school.
So needless to say this recipe is dear and close to my heart and also if I was able to pay off my school by baking these little babies that means they are freakin good!! There wasn't a weekend (that is when I would bake) when people wouldn't ask me if I had any brownies left.
Today, I'm sharing this recipe with you all, and you know me, I won't share anything that is complicated to make.
The recipe as all of my other recipes is: EASY, HEALTHY & DELICIOUS!
Would you believe that the brownies are made out of sweet potato?? AND! the only reason you know it's because I'm telling you, you cannot taste the sweet potato what so ever.
For this recipe having a food processor really facilitates grating the sweet potato, so if you have one perfect, use it!
You will be using very few ingredients for this recipe, start by adding the eggs, vanilla and coconut palm sugar to the grated sweet potato.
You can substitute the coconut palm sugar for honey, agave syrup or maple syrup.
Next, add baking powder and baking soda.
You will be using quite a substantial amount of baking powder and baking soda. This is normal when you are doing a grain-free recipe. We need the bread to puff (if you know what I mean).
Next step, is adding you cacao powder.
That is how you turn any dessert into chocolate, very easy with cacao powder, and if you cannot find cacao powder which is my first choice because it's in its purest form and it has more of a nutritional value, then with cocoa powder just make sure it is unsweet.
Lastly, you will add your coconut flour. Now be careful, too much of coconut flour will make your bread dry and we don't want that, we want fudge brownies!
My go to brand for flours its Bob's Red Mill, you can find it easily in your nearest Super Market.
I used a 9"/23cm baking dish, you can use a tin one if you wish. I also, used a baking sheet because this is a way you make sure the batter will not stick.
Your brownies might not be perfect squares, so if you are looking for precision maybe use non stick spray instead.
1 medium sweet potato - 2-3 cups when grated
2 whole eggs
½ cup melted grass fed butter or coconut oil
2/3 cup coconut palm sugar
2 teaspoons vanilla extract
½ cup raw cacao powder, sifted
1 teaspoon baking powder
1 teaspoon baking soda
2½ tablespoon coconut flour
1. Preheat oven to 365 °F, make sure the oven is hot before you put in the brownies in.
2. Combine grated sweet potato, eggs, vanilla, coconut palm sugar and grasped butter in a large mixing bowl and stir together until well incorporated.
3. Then add cacao powder, baking powder and baking soda and stir. Finally add coconut flour.
4. Avoid adding too much coconut flour as it will absorb too much moisture which will result in drier brownies.
5. Once combined, pour the mixture into a baking tray lined with greased baking paper. I used a 9"/23cm.
6. Cook for 25-30 minutes. Remove the tin and cool for 5-10 minutes before carefully removing the brownie cake form the tin. Cut them into squares and dust with a little cacao powder or melt some dark chocolate in a bowl over boiling water and drizzle it over the top.
I hope you enjoy these brownies as well as I have during these past years. If you do bake them let me know if you like them as much I do, by sharing a picture on Instagram or Facebook tagging me @livewellbyamanda, I would love to hear all about it!
lots of love,