The cooked and mashed sweet potato acts as a moist and fluffy base in these brownies, completely eliminating the wheat flour. The result is a dense, fudgy brownie rich in beta-carotene, vitamin A and plant compounds from cocoa. No one would guess the secret ingredient.
Mediterranean
Flourless sweet potato and chocolate brownie
Moist sweet potato and cocoa brownie without wheat flour. Healthy gluten-free dessert, rich in beta-carotene and plant compounds.
- Spain
- Dessert
- Light
- Low fat
- easy
20 min
Tiempo de Preparación
12
Servings
Nutrición por ración
- Calories 160 kcal
- Protein 4 g
- Fiber 3 g
- Carbohydrates 18 g
- Fat 8 g
- Sodium 80 mg
Story behind the dish
Preparation
Flourless sweet potato and chocolate brownie is a preparation from Spain with easy difficulty. Reserve about 50 minutes in total (20 for mise en place and preparation, 30 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of cooked and crushed sweet potato.
- Have ready: 100 g unsweetened cocoa powder.
- Have ready: 100 g of maple syrup or honey.
- Have ready: 3 eggs.
- Have ready: 80 ml of coconut oil.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Preheat the oven to 175°C; line a 20x20 cm mold
Preheat the oven to 175°C; Line a 20x20 cm mold. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
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Mix the crushed sweet potato with the coconut oil and syrup
Mix the crushed sweet potato with the coconut oil and syrup. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add eggs one at a time; stir in vanilla
Add eggs one at a time; stir in vanilla. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Sift the cocoa
Sift the cocoa, yeast and salt; integrate into the wet mixture. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Add the chocolate chips
Add the chocolate chips. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Pour into the mold and bake for 25-30 min.
Pour into the mold and bake for 25-30 min. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
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Let cool completely before cutting
Let cool completely before cutting. Better from one day to the next. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Preheat the oven well in advance so that the temperature is stable from the first minute.
- Take the eggs out of the refrigerator in advance if the recipe requires it: they temper better and set more stable.
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