There aren't many chocolate brownies that you can eat totally guilt free, but these are. They are incredibly simple to make with just one pan and have a dense, fudge and moist texture.
Ingredients
550g Sweet Potato, peeled, cubed
80g Coconut Oil
150g Dark Chocolate, preferably 85% or higher, broken in to pieces
1 tsp sweetener
2 Large Eggs
80g Ground Almonds
1 TBSP Cashew Nut Butter
½ tsp baking powder (I use Doves Farm gluten free)
1TBSP Goji Berries (for decoration)
Instructions
Pre-heat oven to 180°c
In to a pan filled with boiling water place the sweet potato and simmer for about 20 minutes until soft
Turn off heat
Carefully drain water and immediately add in chocolate and coconut oil, fully combine in to sweet potato and mix in until completely melted
Add in sweetener and continue to mix in
Now add in beaten eggs and fold in followed by the ground almonds and baking powder
Carefully spoon mixture in to a greased brownie tin (8inch) and add the nut butter in swirls to the top, fork it through to create a marbled look
Bake for 25-30 minutes before removing from the oven and allowing to cool
Sprinkle goji berries on for decoration
Once cooled cut in to squares and keep in a sealed tin for up to 6 days (in the refrigerator )
Notes
8 inch Brownie Tin I recommend having a potato masher to hand to mash the potato and smooth it out- but it's not a necessity.
Nutrition Information
Carbohydrates: 9
Recipe by at https://thelowcarbkitchen.co.uk/one-pan-sweet-potato-fudge-brownies/