My sister made me this recipe as my birthday cake this year. It was just the perfect amount of sweet and chocolate taste I wanted. My kids loved it too. No one will every guess the magic ingredient. They are also nut free so can be brought to school as a treat for the kids in my sons’ classes…on my to do list:). Found the recipe at EatDrinkPaleo and have tweaked it ever so slightly so here it is:
- 1 medium raw sweet potato, peeled and grated (2 to 2 1/2 cups of shredded sweet potato)
- 2 whole eggs
- 2 tsp vanilla extract
- 1/2 cup of raw honey, melted if not soft enough
- generous 1/2 cup of melted coconut oil
- 1 heaped Tbsp of gluten free baking powder
- ½ Tbsp of baking soda
- 1 cup of unsweetened cocoa powder
- 2 Tbsp coconut flour
- Preheat oven to 365 degrees.
- Using a food processor with the attachment to grate the sweet potato or using a hand grater, grate one medium sweet potato.
- Combine the grated sweet potato, eggs, vanilla extract, raw honey, and coconut oil in the food processor or mixing bowl. Stir together until mixture is well blended.
- In another small bowl, stir together baking powder, baking soda (yes the amounts are correct, that’s a lot of baking soda and powder for a small recipe but it works), cocoa powder and coconut flour.
- Add the dry ingredients to the well blended wet ingredients and combine until mixture is consistent throughout.
- Pour the mixture into a pan that is greased with butter or lined with parchment paper. This is an important step as it will stick to the pan, I prefer parchment paper.
- Bake the brownie for about 25-30 minutes.
- Let cool for 5-10 minutes prior to serving.
- This is not a necessary step but you can add dark chocolate chips as a topping when it is warm so they can melt like frosting for added sweetness. I used 76% dark chocolate chips (bought them at The Superstore for all you Canadians), the darker the better.