Fudgy kumara chocolate brownies
- ¾ cup pitted and chopped Medjool dates
- 1 cup cooked, mashed kumarasweet-potatoX
- 2 eggs
- 1 teaspoon vanilla extract or essence
- ¼ cup macadamia oil (see tips)
- ¼ cup cocoa powder, plus extra to dust
- ½ teaspoon baking powder
- ½ cup almond meal
1 Preheat the oven to 160°C. Line a 20cm square cake tin with baking paper.
2 In a microwave-safe bowl, place dates and 1 tablespoon water. Cover and microwave on high for 1 minute. Roughly mash dates with a fork.
3 In a food processor, blitz kumara and dates until smooth. Add eggs, vanilla and oil and process until well combined. Transfer to a large bowl.
4 Into the kumara mixture, sift cocoa and baking powder and stir until just combined. Sprinkle and gently mix in the almond meal.
5 Pour brownie mixture into the prepared tin and bake for 18-20 minutes, or until just firm when lightly pressed. Set aside to cool in the pan before cutting into 16 squares. Serve brownies dusted with extra cocoa.
Nutrition Info (per serve)
Total fat 6g
Saturated fat 1g
Dietary fibre 2g
Make it gluten free: Check cocoa and baking powder are gluten free.
If you don’t have macadamia oil, you can use another mild-tasting oil.
The fudgy chocolate brownies will keep in an airtight container for up to three days.
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