DOUBLE CHOCOLATE 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 high quality dark chocolate 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.
Suggestion: Double the recipe and bake the brownies in a 10in springform pan - about 5-8 mins longer. See tips below. This makes for lovely for presentation of taller slices for celebrations. Plan for a melted chocolate drizzle or berry coulis to serve.
INGREDIENTS:
2 cups cooked, mashed sweet potato
1/3-1/2 cup maple syrup, to taste (Coconut sugar or monk fruit is an option if preferred, texture changes slightly)
1/2 cup crunchy nut or seed butter (Nuts to You Crunchy Almond butter is a favorite)
1/3 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 fine sea salt
½ cup 70%-100% dark chocolate, chopped if needed - reserve some for topping
INSTRUCTIONS
TERI’S TIPS:
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 in my over. Makes 12 plus servings.
SERVING OPTIONS:
I’ve highlighted/linked suggested products from my sponsor RawElments.ca
They can be ordered online using the discount code Teri15 to save 15%.
Prefer to shop in person, here are their retail partners.
Also, the Maison Orphee line of products are my go-to for oils and vinegars.
w/ Sweet Potato
Fall in love with this recipe creation and the fudgy, dense texture, studded with toasted walnuts and little bites of high quality dark chocolate 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.
Suggestion: Double the recipe and bake the brownies in a 10in springform pan - about 5-8 mins longer. See tips below. This makes for lovely for presentation of taller slices for celebrations. Plan for a melted chocolate drizzle or berry coulis to serve.
- Dessert
- Makes one 8 inch square or springform pan
- Plant-based and gluten-free, minimal added sweetener
- Makes approx. 8 servings
INGREDIENTS:
2 cups cooked, mashed sweet potato
1/3-1/2 cup maple syrup, to taste (Coconut sugar or monk fruit is an option if preferred, texture changes slightly)
1/2 cup crunchy nut or seed butter (Nuts to You Crunchy Almond butter is a favorite)
1/3 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 fine sea salt
½ cup 70%-100% dark chocolate, chopped if needed - reserve some for topping
INSTRUCTIONS
- Preheat your oven to 350°F and line an 8x8 8in square baking dish or 8in springform pan with parchment paper.
- In a mixing bowl, mix together the mashed sweet potato, maple syrup, almond butter, coconut oil and vanilla until smooth using an immersion blender.
- Once it’s smooth and creamy, fold in the cocoa powder, flour and sea salt until a thick uniform batter forms then stir in the chocolate chips/chunks.
- Taste for sweetness, adding more maple syrup in needed and consider the optional add-ins mentioned in
- 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.
- 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. Bake 4-7 minutes longer for cake-like texture.
- Once done, place on a wire rack and allow the brownies to cool 30 plus minutes.
- 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.
- Store any leftovers in an airtight container in the fridge, 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 the batter.
- 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 stiff 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 brownie. Be sure to cool and chill before slicing.
- When doubling the recipe, baking time will increase about 5-8 mins longer. Do the toothpick test looking for a little residue on left for a fudgy texture and a clean toothpick for a more cake-like texture.
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 in my over. Makes 12 plus servings.
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 brownie slices
- Mix 1 cup thick whipped coconut creme or unsweetened yogurt (of your choice) with 1-tbsp honey and slightly freeze before serving a spoonful along side the brownie slices with a sprinkle of cacao powder.
I’ve highlighted/linked suggested products from my sponsor RawElments.ca
They can be ordered online using the discount code Teri15 to save 15%.
Prefer to shop in person, here are their retail partners.
Also, the Maison Orphee line of products are my go-to for oils and vinegars.