One Bowl Wonder Brownies
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Easy
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40 mins
In need of a classic brownie, with hidden better-for-them ingredients? This is IT! Shredded sweet potato creates a chewy, moist brownie naturally sweetened with pure Capilano honey.
Did we mention they’re gluten and dairy free too?
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Skill Level
Easy
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Prep Time
15 mins
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Cooking Time
25 mins
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Servings
12
Ingredients
- 200g raw sweet potato, grated
- 125g butter, melted or ½ cup coconut oil, melted
- 180g (½ cup) Capilano Honey
- 2 large eggs
- 2 tsp vanilla extra
- 60g cocoa powder, sifted
- 2 tsp baking powder
- 1 tsp bicarb soda
- 2 tbsp coconut flour
- ½ cup raspberries, fresh or frozen (optional)
- Sea salt flakes (optional)
- Preheat oven to 180℃ (fan-forced). Grease and line a 20x20cm brownie tin with baking paper/
- In a large bowl, combine sweet potato, butter, honey, eggs and vanilla. Mix until combined.
- Sift in cocoa powder, baking powder, bicarb soda and coconut flour. Mix well and transfer to prepared tin, top with raspberries or sea salt flakes (if using).
- Bake for 25 minutes or until an inserted skewer comes out just clean. Allow to cool completely before slicing. Store in an airtight container in the fridge for up to a week, delicious served warm with ice cream, yoghurt or coconut yoghurt!
Used in this recipe
- Preheat oven to 180℃ (fan-forced). Grease and line a 20x20cm brownie tin with baking paper/
- In a large bowl, combine sweet potato, butter, honey, eggs and vanilla. Mix until combined.
- Sift in cocoa powder, baking powder, bicarb soda and coconut flour. Mix well and transfer to prepared tin, top with raspberries or sea salt flakes (if using).
- Bake for 25 minutes or until an inserted skewer comes out just clean. Allow to cool completely before slicing. Store in an airtight container in the fridge for up to a week, delicious served warm with ice cream, yoghurt or coconut yoghurt!
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Recipe inspiration
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