These brownies are rich, moist, fudgy and not to forget absolutely delicious! The secret ingredient in this recipe is sweet potato, it gives the brownies a perfect texture. There are different kinds of unsweetened cocoa powder. If you use a highly deoiled one, the brownies will get a stronger, slightly bitter aroma. Partially deoiled cocoa powder has a higher content of cocoa butter and a typical chocolate taste. For this recipe, you can use either kind, depending on what you prefer.
(for a baking tray 30 cm x 20 cm)
350g cooked sweet potato
3 heaped tbsp coconut oil (50 ml of melted) + some extra for greasing the baking tray
150 ml maple syrup
100g cocoa powder
40g rice flour
2 tsp baking powder
a pinch of salt
Grease the baking tray with some coconut oil and preheat your oven to 180 degrees C.
In a medium mixing bowl mash the sweet potato with a fork. In a small pot (or in the microwave) melt the coconut oil and combine it with the sweet potato. Add the eggs and maple syrup. Use a whisk to combine all ingredients and make sure there are no sweet potato chunks left.
Now add the cocoa powder, rice flour, baking powder, and a pinch of salt. Whisk the mixture until it is smooth.
Fill the mixture into the baking tray and transfer it into the oven. Bake for 20 min. Wait until the brownies are cooled down, then cut them into squares. Serve with nut butter or yogurt and fresh berries.