Who doesn’t love a good chocolate brownie (or five) especially one that is melt in the mouth leaving you wanting more good…Well can I let you in on a little secret? I have made what I believe to be by far the most gooey, sweet, chocolaty brownies I have ever had and trust me when I say I have tasted a few (more like hundreds) in my time.
So lets get started…..
For the brownie you will need:
2 Medium Sweet Potatoes
5tbsp of Cacao Powder
100g of Walnuts
10 pitted Medjool Dates
2tbsp of Coconut Oil
6tbsp of Maple Syrup
For the glaze you will need:
4tbsp of Coconut Oil
2tbsp of Cacao Powder
4tbsp of Maple Syrup
small/medium brownie tin
Serves 8 – 10
Method to follow
preheat the oven to 180c – Start by peeling and chopping the sweet potatoes in to small pieces. Now place the sweet potatoes in a pot of boiling water, leaving to simmer for about 10-15 minutes or until soft. Drain and place to one side to cool.
While you are waiting for the sweet potatoes to cool, place the walnuts in a food processor and pulse for about 2-5 minutes or until you get a fine crumb consistency.
Add the cacao powder, sweet potatoes, pitted medjool dates, coconut oil and maple syrup to the food processor and mix for about 5 –10 minutes or until all the ingredients are combined and lump free.
Place the mixture in to a lined 8″ brownie pan and bake for 20-30 minutes until the brownies are firm yet gooey in the middle.
For the glaze: place the cacao powder in a bowl with the melted coconut oil and maple syrup, mix together and place to one side.
Remove the brownies from the oven and leave to cool for about 30 – 40 minutes before removing them from the pan. Once your brownies have cooled completely, pour the glaze on top and leave for a further 10 minutes……. Now enjoy!!
These brownies can be stored in an airtight container in the fridge for up to 5 days.