Soft chocolate pecan brownies

(makes 12 squares)

INGREDIENTS

  • 2 sweet potatoes

  • 1 cup wholemeal flour

  • ½ cup almond meal

  •  ¾ cup cocoa

  • 1 tsp baking powder

  • 1 ½ cup pecans

  • ½ cup dark chocolate chips or raw cacao nibs

  • ½ cup maple syrup

  • ½  cup olive oil

  • ½ cup coconut oil, melted

  • 2 tsp vanilla essence

  • 1 ½ cups almond milk

  • Honey, melted chocolate and coconut cream (optional, to drizzle on top)

 

METHOD

  1. Preheat the oven to 180 degrees celcius and prepare a square 20 x 20cm tin with greaseproof paper

  2. Peel the sweet potato and chop in quarters, boil for 8 minutes until soft and cooked, drain the water and mash

  3. In a large bowl mix all the dry ingredients

  4. In a separate bowl mix the wet ingredients

  5. Gently mix together the wet and dry ingredients, if it is too sticky, you can add a little more milk so it is a not too dry and moist enough to pour into the pan

  6. Pour into the pan, level out and bake for 30-40 minutes, you don’t want it cooking too long as the inside needs to remain soft and moist

  7. Remove from oven and let it cool before cutting into pieces

  8. I have the honey as optional as some people prefer a much sweeter dish and so this can be drizzle on top as extra if preferred, and serve with coconut cream or ice cream.

  9. Serve and enjoy!

 

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