Here is a completely decadent recipe for 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 chewy texture, will provide you with fiber, low glycemic index and contains several vitamins and nutrients.
Date sugar, on the other hand, is one of the best ingredients to replace refined sugar in recipes. It is also a good source of fiber!
And if you prefer a very low sugar version of brownies, opt for the lightly sweetened chocolate fruit and vegetable powder fromLYNQ Invinciblee. A nutrient addition to your recipe that supports the immune system!
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- 1 cup mashed sweet potato
- ½ cup gluten-free flour
- 1/3 cup ofMocha Hot Chocolate Sük (instead of cocoa, it will be even more decadent).
- 1/3 cup of LIVA date sugar (orLYNQ Chocolate Invincible, if you prefer an even healthier and less sweet version)
- 1/3 cup ofcoconut oil
- 1 C. vanilla essence
- 2 eggs
- 1 C. baking powder
- 1/3 cup gluten-free, dairy-free chocolate chips
- Steam 1 large peeled sweet potato into cubes, until the cubes are tender. The cubes should break up 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 mashed sweet potato, flour without gluten, Sük hot chocolate, date sugar (or LYNQ Invincible), coconut oil, vanilla, eggs and baking powder. Mix with a wooden spoon until combined. Add the chips and stir again.
- Pour the preparation into the mold, and garnish with Granolust Crunchy Maple Quinoa granola. Lightly press the granola into the batter.
- Bake for about 22 minutes, or until a toothpick inserted into the brownie comes out clean.
- Leave to rest for ten minutes before unmolding.