Take note that some ingredients are optional. It is a much lighter version than the traditional brownie recipes that are full of butter, flour and sugar.
Ingredients • sweet potato (250g, peeled and grated) • 2 eggs • pure vanilla extract (2 tsps) • rice malt syrup (1⁄2 cup) (optional) • extra virgin olive oil (1⁄2 cup) • baking powder (1 tbl) • bicarb soda (1⁄2 tsp) • protein powder-optional (2 tbls) • cacao powder (1/2 cup) • coconut flour (2 tbls), crushed walnuts (optional)
Method …… Preheat oven to 185°C degrees.
Combine grated sweet potato, eggs, vanilla, rice malt syrup and olive oil in a medium bowl and stir together until well mixed. Add baking powder, bicarb and protein powder; stir to combine. Add cacao powder, mix and finally add the coconut flour. Make sure your coconut flour tablespoons are level as adding too much will absorb to much moisture, resulting in drier brownies.
After stirring everything together line a 20cm x 30cm brownie pan with baking paper and pour the mixture in, the ideal thickness of the layer is about 2.5 cm. Too thin and the brownies might overcook and too thick will result in undercooked middle. Sprinkle with walnuts before putting in oven.
Cook for 25-30 minutes. Remove from oven and cool for 5-10 minutes before carefully removing the brownie cake from the pan. Cut into 4cm x 4cm pieces.