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DOUBLE CHOCOLOATE BROWNIE CAKE 
w/ Sweet Potato  
 
Fall in love with this recipe creation and the fudgy, dense texture, studded with toasted walnuts and little bites of quality dark chocolate chips/chunks. Using premium chocolate makes these brownies a wow for those who love rich chocolate density. Using sweet potato keeps these brownies moist without compromising on the richness. Making the brownies in a 10in springform pan makes for lovely for presentation of thick cake-like slices.                                    
  • Dessert
  • Makes one 10-inch springform pan
  • Plant-based and gluten-free, minimal added sweetener
  • Makes approx. 10 servings
 
INGREDIENTS:
2 cups cooked, mashed sweet potato
1/3-1/2 cup maple syrup, to taste (Monk fruit is an option if preferred)
1/2 cup crunchy nut or seed butter (Nuts to You Crunchy Almond butter is a favorite)
1/2 cup coconut oil melted
1 teaspoon real vanilla extract
2/3 cup quality, raw cacao powder
1/2 cup light buckwheat, almond or coconut flour (I use a mix of buckwheat and almond)
1 tsp non-alum baking powder
Pinch sea salt
½ cup 70%+ dark chocolate chopped if needed - reserve some for topping
 
INSTRUCTIONS 
  1. Preheat your oven to 350°F and line an 8in springform pan with parchment paper.
  2. In a mixing bowl, mix together the mashed sweet potato, maple syrup, almond butter, coconut oil and vanilla until smooth using an immersion blender.
  3. Once it’s smooth and creamy, fold in the cocoa powder, coconut flour and sea salt until a thick uniform batter forms then stir in the chocolate chips.
  4. Taste for sweetness, adding more maple syrup in needed and consider the optional add-ins mentioned in TERI’S TIPS.
  5. Pour the batter into the prepared pan and smooth batter with the back of a spoon and sprinkle with reserved chocolate chips. Nuts too if you wish.
  6. Bake the brownies 30-33 minutes or until a toothpick inserted into the center comes out fairly clean. It will be slightly sunken, and this means it stays fudgy.
  7. Once done, place on a wire rack and allow the brownies to cool 30 plus minutes.
  8. When ready to serve, release springform sides, transfer the brownies to a cutting board. Use a sharp knife to cut into slices. Garnish as desired - suggestions below.
  9. Store any leftovers in an airtight container, up to 3 days or wrap well and freeze.
 
TERI’S TIPS:
  • Optional add-ins: ½ cup chopped & toasted walnuts or almonds, 1 tbsp finely ground expresso beans, 1 oz brandy or cognac stirred in after blending.
  • If using a high-speed blender, stir in the nut/seed butter with the dry ingredients to maintain the crunch.
  • For a lighter, airy brownie, fold in ½ cup whipped aqua fava – approx. ¼ cup aqua fava liquid from a can of chickpeas or 1 egg white if preferred.
  • Undercooking the cake a little makes for an even moister cake. Just be sure to cool and chill before slicing. 
 
SERVING OPTIONS:
  • Make a raspberry or strawberry coulis by macerating 1 cup of the berries and drizzle on the plate around the sliced brownie.
  • Grate 2 oz, 76% chocolate and sprinkle over the slices
  •  Mix 1 cup thick unsweetened yogurt (of your choice) with 1-tbsp honey and slightly freeze before serving a spoonful along side the brownie slices and top with a sprinkle of cacao powder.
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NOTE: I doubled the recipe for the cake in the picture above and made it in a 10in springform pan.
Baking time increased by approx. 10 minutes.