- Fudgy Two-Bite Brownies.jpg (45.5 KiB) Viewed 291 times
Ready in: 1 hour plus cooling time
Serves: 12
No nutritional information available in full, but is 118 calories per portion.
Ingredients
- Cooking oil spray
- 175g peeled and cubed raw sweet potato
- 40g dark chocolate (at least 70% cacao), chopped
- 175g black beans, drained and rinsed, then drained again
- 50g coconut oil
- 40g plain or rice flour
- 3 tbsp unsweetened plain or vanilla almond milk
- 3 tbsp lightly packed dark brown sugar
- 2 tbsp caster sugar
- 2 tbsp unsweetened cocoa powder
- 2 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp fine sea salt
- Flaky seas salt, for garnish
Method
1. preheat the oven to 190°C/Fan 170°C/Gas Mark 5. Lightly coat 24 holes of a mini muffin tin with cooking spray. Place the sweet potato in a small saucepan, add about 2½cm of water, bring to a boil over high heat, cover, reduce the heat to low, and simmer until the sweet potato is tender, 12 - 13 minutes. Drain well, cool, then mash into a paste.
2. Prepare the brownie batter: Place the chocolate in a small bowl and microwave on high, stopping to stir every 30 seconds, until melted and smooth, about 1½ minutes.
3. Add the mashed sweet potato and melted chocolate to a food processor along with the beans, coconut oil, flour, almond milk, brown sugar, caster sugar, cocoa powder, vanilla, baking powder, and salt. Process, stopping and scraping down the sides of the processor bowl if necessary, until very smooth, 30 - 45 seconds.
4. Bake and serve the brownies: Using about 1 generous tbsp of batter for each brownie, evenly divide the batter among the muffin holes and bake until the tops are crackled and shiny, 30 - 35 minutes. Move the tin to a wire rack and cool completely to allow the centres to set before releasing them from the tin, about 30 minutes.
5. Garnish the brownies with the flaky sea salt, if desired, and serve at room temperature, or refrigerate and serve later.
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