Here is a completely decadent recipe for irresistibly moist brownies. It’s a slightly healthier version than the usual one, with a nice list of ingredients.
The sweet potato, which gives this brownie its moist texture, will provide you with fiber, has a low glycemic index, and contains several vitamins and nutrients.
Date sugar, for its part, is one of the best ingredients to replace refined sugar in recipes. It is also a good source of fiber!
You’ll tell me how it goes!!!
Ingredients:
12 servings
- 1 cup of mashed sweet potato
- ½ cup of gluten-free flour
- 1/3 cup of cocoa
- 1/3 cup of date sugar
- 1/3 cup of d'coconut oil
- 1 tsp vanilla extract
- 2 eggs
- 1 tsp baking powder
- 1/3 cup of gluten-free, dairy-free chocolate chips
Preparation:
- Cook 1 large peeled sweet potato cut into cubes, steamed until the cubes are tender. The cubes should fall apart with a fork. Mash with a fork on a plate, and add a few drops of water if the puree is too dry. Let cool flat on the plate for a few minutes.
- Preheat the oven to 350° F.
- Line a square pan (20cm X 20cm) with parchment paper, leaving the sides long enough for easy removal.
- In a bowl, put the sweet potato puree, gluten-free flour, Sük hot chocolate, date sugar, coconut oil, vanilla, eggs, and baking powder. Stir with a wooden spoon until smooth. Add the chips and mix again.
- Pour the mixture into the mold.
- Bake for about 22 minutes, or until a toothpick inserted into the brownie comes out clean.
- Let rest for about ten minutes before unmolding.
Enjoy!!!