If there's one thing this site definitely isn't lacking, it's brownie recipes. They are hands down my favourite thing to bake. Big cakes are wonderful and flashy for special occasions, but when it comes to having easy baked goods at hand for a snack-sized treat, in my opinion, brownies are the best at satisfying those cravings. The down side is that they aren't exactly the healthiest snack to grab when you're feeling peckish. For the past month or so, I've been experimenting with different brownie recipes (mainly with added protein for my gym-loving boyfriend), but this recipe is probably the best that I've tried so far. I think they're probably as healthy as brownies are going to get, and are filled with good ingredients.
I'm not going to lie, as much as I like this recipe I am going to add a disclaimer and say that, as with most things, these aren't quite as good as the real thing. There is a slight difference in taste and texture, but that's because the ingredients are totally different from usual brownies- it's to be expected. I personally think they still taste lovely and would turn to this recipe again ahead of my other concoctions. These are great for sweet-toothed folk who are trying to watch what they are eating and become more conscious of ingredients. It's a recipe of my Mum's colleague; my Mum emailed me her recipe immediately after trying them saying 'you need to bake these!'. Her work-friend also suggested adding a layer of peanut butter before spreading a healthy icing on top to give it a little interesting twist.
For the brownies
2 medium sweet potatoes
80g ground almonds
100g buckwheat or brown rice flour (I used brown rice flour)
14 medjool dates
4 tbsp raw cacao powder
3 tbsp maple syrup
A pinch of salt
For the icing
1 ripe avocado
Half a cup of unsweetened cocoa powder
Half a cup of maple syrup
A quarter of a cup of dark chocolate chips
1. Preheat the oven to 180 centigrade and line a baking dish with grease-proof paper.
2. Peel the sweet potatoes, cut into chunks and pop them into a steamer for about 20 mins (or until soft). Boiling them until soft is also a fine alternative. When they're at the point of 'falling apart', pour them into a food processor along with the pitted dates. I didn't have a food processor at the time, so instead I just mashed the potatoes up with the very finely chopped dates; this seemed to work perfectly OK, but a food processor will make the mixture more flawless and creamy.
3. Put the rest of the ingredients into a mixing bowl and combine before adding in the sweet potato mixture. Mix well and then transfer into the baking dish. Bake for around 20 minutes.
4. Remove the tray and allow to cool before cutting into brownie sized chunks and placing on a cooling rack. Once cool, you can then smooth on the icing. To make this, simply combine all the ingredients in a bowl- there's nothing more to it!
Let me know if you try this recipe out! I'd love to hear your comments on the recipe, and if you have any 'healthy baking' recipes of your own, please share them with me as I'm always looking for new bakes to try out!