Chocolate Sweet Potato Brownies

Chocolate Sweet Potato Brownies

I have made these brownies countless times and they are delicious! The texture is smooth and fudgy and the chocolatey goodness certainly hit the spot!

I cannot take credit for this recipe as it was created by the amazing Ella Woodward from “Deliciously Ella (if you haven’t checked out her website already, you are in for a treat!)

You can find the recipe below. A few adaptions/substitutions which I made include:

  • Buckwheat/brown rice flour:  while the original recipe says either/or, I always double the recipe and use both (if doubling the recipe, use a 1/2 cup of each)
  • Raw cacao: I have used both raw cacao (as the recipe calls for) and normal cocoa powder. Both were good, although I found that the cocoa powder gave the brownies a richer chocolaty taste and a darker colour
  • Medjool dates: as medjool dates are expensive, I generally use the normal dried dates, soaked in warm water for about 10-30min (depending on time restricitions). If using dried dates, you can add a few extra as medjools are bigger.
  • Sweetener: I usually use honey instead of maple syrup
  • Nuts: adding nuts is a wonderful addition – a lovely crunchy contrast to the smooth brownie (pecan nuts or walnuts are best – after blending all the ingredients, fold chopped nuts into the mixture)
  • Baking time: I prefer my brownies to be a bit firmer (the original baking time of 20min results in a very gooey brownie). After 20-30min in the oven, I remove the brownies from the oven, cut them into squares, separate them and place them on a baking tray to bake on a low temperature for another 10min or so. This helps to cook the brownies right through. But, this is personal preference 🙂

Here is the original recipe:

http://deliciouslyella.com/vegan-sweet-potato-brownies-gluten-free/

I top the brownies with my own standard chocolate icing:

  • 1 TBS coconut oil
  • 1 TBS raw cacao/cocoa powder
  • 1 TBS honey/maple syrup
  • 1 TBS nut butter (I usually use almond or peanut butter)

Mix all ingredients together with a spoon until smooth. Spread onto brownies and enjoy!

NB: the above quantity will also need to be doubled if making a double batch of brownies

Updated:

For an even creamier icing, blend the following (tip – can use hand blender):

  • ½ cup dates (soaked for a few min in hot water to soften)
  • 1-2 TBS cocoa/raw cacao
  • 1 TBS coconut oil
  • 1-2 TBS nut butter (almond or peanut butter is great)
  • 1-2 TBS water
  • optional: 1 TBS honey/maple syrup

NB: the above quantity is for a single batch of brownies

(click images below to enlarge)

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