Chocolate and walnut brownie

4
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
16
Difficulty
Easy
This mouth-watering brownie was made to share. Perfectly easy to whip up for your next get-together and with some added veggies, there’s no reason to not enjoy!

Ingredients

egg(s)

2 medium

Sweetener, xylitol

½ cup(s), (110g)

olive oil

cup(s), (80ml)

natural essence

1 tsp, vanilla

boiled sweet potato (kumara)

375 g, (1½ cups) mashed

cocoa powder

½ cup(s), (50g)

coconut flour

2 tbs

baking powder

1 tsp, (gluten free)

bicarbonate of soda

1 tsp

walnuts

½ cup(s), (50g) toasted, chopped

cocoa powder

½ tsp, to dust

oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°C. Lightly spray a 20cm square cake tin with oil and line base and sides with baking paper.
  2. Whisk eggs, sweetener, oil and vanilla in a large bowl until smooth. Whisk in sweet potato until smooth. Sift cocoa, coconut flour, baking powder and bicarb into egg mixture. Stir until combined. Stir through walnuts. Spoon into prepared tin and level the surface with a spatula. Bake for 20 minutes. Cool in tin.
  3. Dust with extra cocoa.

Notes

TIPS: This brownie will keep in an airtight container for up to 5 days. To toast walnuts, spread them on a baking tray and bake for 3–4 minutes or until golden. VARIATION: Swap walnuts for pecan nuts.

Start eating better than ever!