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Chocolate & Raspberry Sweet Potato Brownies

Chocolate & Raspberry Sweet Potato Brownies 1
Time
Prep: 30 mins + chilling. Bake: 25mins.
Contributed by
Rose Fenasse
Serves
6-8

A fudgy, chocolate brownie with added health benefits! Full of fibre, minerals and vitamins without any dairy or refined sugar.



  1. Preheat oven to 180 degrees and line a baking tin with baking paper.
  2. Cut sweet potato into small cubes and roast for 20-30 minutes or until softened. Remove from oven and set aside to cool.
  3. Once sweet potato has reached room temperature, add to a high-powered blender or food processor and pulse to a puree consistency. Transfer to a large mixing bowl.
  4. Add in the remaining brownie ingredients and mix until just combined.
  5. Pour batter into the lined tray and smooth with a spatula. Scatter the raspberries over the brownies mixture, pressing them in gently.
  6. Bake for 20-25 minutes or until firm on the outside. Remove from the oven and leave in the tin to cool.
  7. Sprinkle with a pinch of salt and serve!

SHORT DESCRIPTION

A fudgy, chocolate brownie with added health benefits! Full of fibre, minerals and vitamins without any dairy or refined sugar.

DESCRIPTION

  1. Preheat oven to 180 degrees and line a baking tin with baking paper.
  2. Cut sweet potato into small cubes and roast for 20-30 minutes or until softened. Remove from oven and set aside to cool.
  3. Once sweet potato has reached room temperature, add to a high-powered blender or food processor and pulse to a puree consistency. Transfer to a large mixing bowl.
  4. Add in the remaining brownie ingredients and mix until just combined.
  5. Pour batter into the lined tray and smooth with a spatula. Scatter the raspberries over the brownies mixture, pressing them in gently.
  6. Bake for 20-25 minutes or until firm on the outside. Remove from the oven and leave in the tin to cool.
  7. Sprinkle with a pinch of salt and serve!

INGREDIENTS

1 medium sweet potato
2 ½ tbsp organic spelt flour
½ tsp bi-carb soda
1 tsp baking powder
2 ½ tbsp organic cacao powder
¼ cup organic coconut oil (or olive oil)
1/3 cup organic brown rice syrup (or ¼ cup maple syrup)
2 eggs
1 tsp vanilla extract

To Top:
1/4 organic raspberries
Pinch of Celtic sea salt

Method

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  • Organic Virgin Coconut Oil 1L 1 Organic Virgin Coconut Oil 1L 2
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  • AUSSIE GROWN
    Organic Stoneground White Spelt Flour 5KG 1 Organic Stoneground White Spelt Flour 5KG 3
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    Organic Stoneground White Spelt Flour 5KG

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  • Organic Brown Rice Syrup 500g 1 Organic Brown Rice Syrup 500g 2
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    Organic Cacao Powder 350g

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