Recipes, Sweet

‘THAT’ SECRET BROWNIE | wholesome & delicious

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I know what you are thinking. Root veggies and legumes in a brownie. But trust me, it works!

So here they are: You are welcome!

Sweet potato & black bean caramel fudge brownies

Oooy gooy and delicious.

The fun part? Serving them to someone, watching them “oooooh” and “aaaahhhhh” and then tell them what they are made of! They will not believe it.

Like with most things, I suggest that you use organic ingredients where possible. For this recipe I used organic, non-contaminated oats as they contain no gluten so can be shared with family and friends that have intolerances.

Makes: 1 13cm x 23cm tray

Prep time 10 minutes

Cook time 25 minutes

 

BROWNIES

2 ½ cups (400g) sweet potato, peeled and diced

1 can (230g drained) black beans, rinsed and drained

¾ cup (55g) oats

½ teaspoon baking powder

2 tablespoons cacao powder

¼ teaspoon good quality mineral salt

1 teaspoon vanilla powder

1/3 cup organic maple syrup, adjust sweetness to taste

6 medjool dates, pitted and diced

2 tablespoons cacao nibs (optional)

 

TO SERVE

2 tablespoons dried edible flower petals (optional)

Melted raw chocolate  (optional)

 

Pre-heat oven to 180°C/356°F fan forced.

 

Steam sweet potato until soft. Drain and add to food processor with all brownie ingredients except for dates and cacao nibs.

 

Process to a smooth consistency. Stir in chopped dates and ½ of the cacao nibs. Pour into baking paper lined tray, spreding mixture all the way to the edges.

 

Sprinkle with cacao nibs and bake for 30 minutes.

 

Remove from the oven and allow to cool for 20-30 minutes before slicing and sprinkling with your choice of decorations.

**Hot tip** – serve with a dollop of coconut yogurt for added probiotics and creamy goodness!

Enjoy!

10 thoughts on “‘THAT’ SECRET BROWNIE | wholesome & delicious

  1. Cj says:

    Hi Natural Harry. Love your blog.
    What could you use instead of oats? I have a gluten intolerance.
    Thanks for being so awesome! ♡

    1. Harry says:

      First of all, thank you! How lovely to hear.
      As a replacement buckwheat flour could work.
      Let us know how you go!
      xx

  2. Kathryn says:

    Hi! Are the oats cooked or uncooked? Thank you!

    1. Harry says:

      I used whole rolled oats Kathyn. 🙂

  3. Lee says:

    Hi Harry,
    How long can you store them and is it best in fridge?

    1. Harry says:

      I have never kept mine for long as it always gets eaten but yes it is best in the fridge! For about 4 days! 🙂

  4. Sarah says:

    Hi Natural Harry, thanks for such a healthy take on brownies!
    I had a go at making these and the batter seemed quite thick…is this right? I also forgot to rinse the black beans after I drained them…I’m wondering if this is why their taste is so prominent? Having trouble getting the kids to eat them, but I’d be willing to have a second try if that might be the reason for the strong taste and rinsing would make a difference.

    1. Harry says:

      Hi Sarah!

      I have been away on maternity leave hense my late reply to your comment. The batter is definitly thick with all of that hearty goodness!
      You should not really be able to taste the blackbeans. Definitly rinse as suggested in the method!

  5. Naomi says:

    I can’t believe how delicious these are! It’s so nice to eat something that tastes like it’s really bad for you but it’s actually not! I will definitely be using this recipe again and again.

    1. Harry says:

      This is so wonderful to hear Naomi! Very grateful for the feedback 🙂

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