This recipe almost defeated me. I tried it so many times and I was never happy with the outcome for a number of reasons; too sweet, not sweet enough, didn’t rise, not gooey enough – I honestly thought I’d need to admit defeat and forget about it.
Thankfully a couple of weeks ago I had one last go and altered the recipe yet again and these delicious brownies were the result. At first I thought I’d had another disaster as they didn’t seem to set but I left them on the side to cool and they firmed up but still retained their gooey-ness. I had to taste test three in a row just to be sure I had finally got it right!!
I’ve since made the recipe a couple of more times and all were successful. Once you take the brownies out of the oven and allow to cool, when you slice them they will still be gooey, however, once you set them aside they’ll firm up further.
Makes approximately 9 brownies.
-1 cup mashed sweet potato (approx. 1 medium sweet potato)
-1 cup ground almonds
-2 tsp. baking powder
-1 egg, beaten
-1/2 cup cacao powder
-3 Tbsp. honey
-zest of 1 large orange
-2 Tbsp. chopped dairy free dark chocolate
How To Make
Pre-heat oven to 180C/355F. Line a small baking dish with oiled parchment paper.
In a large bowl combine all the ingredients until fully combined.
Pour batter into prepared baking dish and top with broken chocolate pieces if using.
Place in the oven and bake for 25-30 minutes until the top starts hardening.
Remove from the oven and allow to cool. Once cool, slice in to squares (they will still be gooey at this stage) and set aside to firm up further.
Enjoy warm or cold.
These keep well in an airtight container in the refrigerator.