Sweet potato espresso BROWNIES

Like most foodies, I love experimenting in the kitchen. It’s been a trend for a while now to use uncommon ingredients like vegetables as substitutes for example, with baking. That is so creative and inspiring! Especially if you’re down with ‘No waste’ like I do. As I had plenty of cooked white sweet potatoes left, I immediately thought of a sweet potato brownie, my way!

Why a brownie? Brownies are the perfect treat when craving something chocolatey and cakey. I never buy them because they’re so easy to make. Often store-bought are too sweet, or even worse, too dry! Do I sound like a brownie snob? Sorry for that! 

Let’s start by turning on the oven to 180 degrees Celsius and greasing your baking tin. This is not necessary for silicone molds. Collect your ingredients and kitchen tools (food processor, mixing bowl spatula, kitchen scale). 

See picture below for directions, you can’t go wrong! First of, process the hemp seeds, coconut sugar, and dissolution espresso in your food processor until it becomes a fine powder. Add the oats to the powder mix and repeat the previous step. Add the remaining ingredients and blend until you have a smooth thick paste. Pour the batter in your baking tin or brownie mold and optional, add the walnuts.

The brownie is ready to hit the oven for about 40 minutes. Check to see if an inserted toothpick comes out almost clean. Let it cool for 20-30 minutes. This recipe makes at least 12 brownies. These ones are not thick because I like my brownie fudgy but still a bit firm. So it depends on the mold you use and how you cut them.

Tadaa, Sweet potato brownies!

The sweet potato brownie, in my opinion, looks delicious and it has a nice texture. I loved the addition of the espresso powder. It adds a subtle extra to the flavor, but it’s not overpowering at all. I was happy with the result, and I’m sure that it won’t be my last brownie. Overall, good to have options for guilt-free snacking.

I hope that you liked this recipe and that you’re motivated to bake and create. If you do, enjoy! Tips and tricks are definitely welcome. For questions or other comments, leave me a message.

X Merula

 

Sweet potato espresso BROWNIES

Sweet potato espresso BROWNIES
Brownies are the perfect treat when craving something chocolatey and cakey. As guilt-free snacks can be tricky, this recipe is actually really easy! These sweet potato espresso brownies are delicious, fudgy, and of course that crispy top! Besides the great taste, these brownies are vegan, gluten-free, dairy-free, egg-free, refined sugar-free, and low in fat.

Ingredients

For: 12 
Preparation:
5 min
Cooking:
40 min
Ready in:
45 min

Instructions

  1. Process the hemp seeds, coconut sugar, dissolution espresso in your food processor until it becomes a fine powder.
  2. Add the oats to the powder mix and repeat the previous step. Add the remaining ingredients and blend until you have a smooth thick paste.
  3. Pour the batter in your baking tin or brownie mold. The brownie is ready to hit the oven for about 40 minutes.
  4. Check to see if an inserted toothpick comes out almost clean. Let it cool for 20-30 minutes.

Notes

The sweet potatoes were already cooked for 20 minutes. Ready to use when cooled. This step was not included in the cook time!

 

 

Share:

Leave a Reply

Your email address will not be published. Required fields are marked *