Brownie Recipe
Brownie recipe is very practical and healty alternative for rafined-sugar desserts. I use sweet potato and as you know it is big in size. Half of one sweet potato is enough for this brownie recipe.
I use ground carob as differently. But it is optional. Also i use bitter sweet chocolate chips and you can ignore this. I do not see any harm in using high quality, bittersweet chocolate in recipes. You can change chocolate with dried fruits.
How must be an avocado? I wrote this Flourless, Sugarless, Healty – Avocado Banana Pudding recipe notes.
I gave the material measurements in grams, but the approximate measurements would not make much difference. Don’t forget to look at the notes below. Hope you like.
Loves,
NOTES:
- For the measurement cups which i use please look at “measurements” .
- Makes 9 serves.
- Squeeze the sweet potato crusts and then roughly slice them. Fill up with enough water and cook until soften. (Fast cook, be careful)
- I use ground carob. Otherwise if you don’t want ignore it or put grated coconut instead. According to preference you can increase the amount of cocoa powder as much as the amount of carob flour.
- As I mentioned above, bitter chocolate is optional.
- Keep your dates in warm water before you use. Must be soft to blend well.
- You can use peanut butter instead of tahini.
Brownie Recipe
Ingredients:
- 90 gr avocado (Half of a big, soft avocado)
- 200 gr boiled sweet potato ( 1 cup – Half of a big sweet potato.)
- 90 ml tahini (6 tbsp)
- 60 ml milk (1/4 cup)
- 90 gr Medijoul dates (medium 9-10 dates)
- 30 gr cocoa powder (5 tbsp)
- 15 gr ground carob-carob flour (1,5 tbsp)
- 40 gr chopped walnuts (8-9 walnuts)
- 1/2 cup bittersweet chocolate chips or dried fruits with same amount (optional)
- 1/2 tsp baking powder
Dierctions:
- Prepare 18×18 square pan or a suitable small pan with parchment paper. Pre-heat oven at 170º C.
- Blend all ingredients in a food processor until smooth except walnut and chocololate (if you use)
- Than add walnut and chocolate and mix with a spatula until homogenized. Pour over into pan. Flatten the dough
- Bake for 30-40 minutes at 170º C. Time depends on your oven. Be careful after 25 minutes. Top will lightly crack and the inside will soft.
- Remove pan on a wire rack let it cool. When cooled decorate the top whatever you want.
- Serve warm or cool but I think refrigerating overnight is the best.
Bon Appetit.
