Sweet Potato Brownie

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Introducing our Gluten Free Sweet Potato Brownie. Super fudgy, naturally-sweetened, whole grain, healthier brownies but you’d never even know.

Dairy Free · Vegan

Makes 1 x 20cm square

16 pieces

Ingredients

90g / ½ cup + 1 tablespoon Anything But Ordinary Plain Flour

1 teaspoon baking powder

50g / ½ cup cacao powder

180g / ¾ cup steamed sweet potato

125g / ½ cup almond butter

115g / ¾ cup rapadura sugar

80g / ¼ cup maple syrup

80g / ¼ cup date syrup

2 teaspoons vanilla extract

1 teaspoon instant coffee granules

2 teaspoons hot water

75g / ½ cup choc chips

Method

Preheat oven to 160 degrees Celsius. Line a 20cm square baking tin with baking paper.

In a bowl sieve the Anything But Ordinary Plain Flour, baking powder and cacao powder. In another bowl mash the steamed sweet potato til smooth, then add the almond butter, rapadura sugar, maple and date syrups, vanilla and coffee dissolved in the hot water. Whisk well and combine with the flour mix. Stir through the choc chips. Pour into the prepared tin, smooth the top with a spatula and bake for 30 minutes, rotating the tin halfway. The edges will be drier than the centre which should still have some mix sticking to a skewer. Cool in the tin on a rack .

Cut into sixteen pieces when completely cold and store in a covered container in a cool place for a few days, the fridge for a week or the freezer for up to 3 months.