It was my birthday a few weeks ago, and I had been hanging out for the KitchenAid blender for months. So I was beyond stoked to receive it, and basically flew home to make some brownies. Don’t get me wrong, I love my Nutribullet, but things have to be fairly wet in order for it to work optimally. The KitchenAid on the other hand is more a chopper/blender, so can deal with drier mixtures.
The first thing that jumped to mind was sweet potato brownies. I have never achieved the right consistency using my Nutribullet, because they’ve been too wet. When I mashed the sweet potato with a fork, I always got chunks in my brownies. I am all for chocolate chunks, but sweet potato? No thank you. Needless to say this new machine has answered all my brownie prayers. Silky smooth sweet potato puree which made the most divine brownie batter.
I have also been having some issues with my oven lately, because the seal is broken and I think the humidity is escaping and it’s making everything way too dry. One of my friends suggested I place a water bath at the base of the oven to keep the air more humid, so I tested out a few cooking methods with these bad boys. The verdict: using a water bath with a convention oven setting produced the best brownies.
These bad boys are freezer friendly and a wonderful healthy snack to enjoy throughout the week, so you can use your Sunday meal prep to whip up a batch to keep you nourished and satisfied for a while!
Have a fantastic day everyone! xx
Sweet Potato Brownies
- 3 tbsp low FODMAP plain flour
- 3 tbsp cacao
- 1 tsp baking powder
- pinch salt
- 50 g dark chocolate (chopped)
- dash vanilla extract
- 1 cup pureed sweet potato
- 3 eggs
- 1/4 cup coconut oil
- 1/4 cup rice malt syrup
Wash your sweet potato, skin on. Place it on a baking tray and pierce it multiple times with a knife. Bake your sweet potato in the oven until soft. Set aside to cool.
Grease a baking tin or muffin tray and now switch the oven to 150 degrees (Celsius) on a convention setting.
In a bowl, combine all the dry ingredients.
When your sweet potato has cooled, place it in a high speed blender and puree. Add all remaining wet ingredients and blend until a smooth mixture forms.
Add your wet mixture to your dry ingredients and stir through until a smooth batter has formed.
Pour the batter into your tin or muffin tray and place in the oven. Also place an oven-safe baking dish full of cold water at the bottom of your oven.
Bake for 15 minutes or until brownies bounce slightly when touched.