These Black Sweet Potato Brownies are a healthier take on classic brownies, with reduced sugar and the natural richness of sweet potato puree. The sweet potato not only adds moisture but also helps create that signature fudgy look, though the texture is slightly different from traditional brownies.
The use of black cocoa powder gives the brownies their striking deep black color, making them a surprising treat - my husband was amazed when he saw them! Unlike regular cocoa powder, black cocoa has a milder, less chocolatey flavor, so you can choose which version you prefer based on taste.
You can also customize the toppings by adding walnuts, chocolate chips, or leaving them plain. Either way, these brownies are a delicious and unique twist on a classic dessert!
Ingredients (for an 6'' pan)
- 200 g sweet potato puree (cooked and mashed until smooth)
- 100 g brown sugar
- 2 eggs
- 70 g cornstarch
- 50 g black cocoa powder (or regular cocoa powder for a more chocolatey taste)
- 80 ml oil (neutral oil like canola or sunflower)
- 50 g chocolate chips (optional, or replace with walnuts for crunch)
Instructions
1. Prepare the sweet potato puree
- Steam or boil the sweet potato until soft.
- Mash it into a smooth puree and let it cool completely.
2. Mix the wet ingredients
- In a bowl, whisk together the sweet potato puree, eggs, oil, and brown sugar until well combined.
3. Incorporate dry ingredients
- Sift in the cornstarch and cocoa powder.
- Stir gently until the batter is smooth and well mixed.
4. Prepare the pan
- Preheat the oven to 175°C (350°F).
- Line an 6 inch pan with parchment paper or grease it lightly.
5. Assemble and bake
- Pour the batter into the prepared pan and spread it evenly.
- Sprinkle chocolate chips or walnuts on top (or leave plain).
- Bake for 22-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
6. Cool & Serve
- Let the brownies cool in the pan for 15 minutes, then transfer them to a wire rack.
- Slice and enjoy!
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