Here is a completely decadent recipe for deliciously moist brownies. It's a slightly healthier version than a usual version, with a nice list of ingredients.
The sweet potato, which gives this brownie its soft texture, will provide you with fiber, has a low glycemic index and contains several vitamins and nutrients.
To replace the cocoa, I added Sük hot chocolate, the Dark Classic. It's made with Barry Callebaut Swiss chocolate and Dutch cocoa... it'll be as melty as you like.
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 will give me the news!!!
Ingredients:
12 servings
- 1 cup mashed sweet potato
- ½ cup gluten-free flour
- 1/3 cup cocoa
- 1/3 cup date sugar
- 1/3 cup ofcoconut oil
- 1 C. teaspoon of vanilla essence
- 2 eggs
- 1 C. teaspoon of baking powder
- 1/3 cup gluten-free, dairy-free chocolate chips
Preparation:
- Steam 1 large sweet potato, peeled into cubes, 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. Leave to cool flat on the plate for a few minutes.
- Preheat the oven to 350 F..
- Line a square mold (20cm x 20cm) with parchment paper, and leave the sides long enough for unmolding.
- In a bowl, put the sweet potato puree, gluten flour, Sük hot chocolate, date sugar, coconut oil, vanilla, eggs and baking powder. Mix with a wooden spoon until combined. Add the broken pieces and stir again.
- Pour the mixture into the mold.
- Bake for about 22 minutes, or until a toothpick inserted into the brownie comes out clean.
- Leave to rest for ten minutes before unmolding.
Enjoy!!!