Fitness - Brownie with Raspberries
When you're in the mood for something sweet, it is hard to go past this delicious brownie and raspberry combination.
🍽️ Makes 16
Ingredients
| 1 | Medium sweet potato | |
| 2 | Large eggs | |
| 125 ml | Coconut oil, melted | |
| 2 tbsp | 30 ml | Maple syrup |
| 2 tbsp | 30 ml | Coconut sugar |
| 2 tsp | 10 ml | Vanilla extract |
| 40 g | Cacao powder | |
| 2 tsp | 10 ml | Baking powder |
| 1 tsp | 5 ml | Baking soda |
| 60 g | Wholemeal flour | |
| 80 g | Raspberries, frozen or fresh | |
| — | Fresh raspberries, to garnish | |
| 2 tsp | 10 ml | Cacao powder (for chocolate drizzle) |
| 2 tsp | 10 ml | Honey (for chocolate drizzle) |
| 3 tsp | 15 ml | Coconut oil, melted (for chocolate drizzle) |
Instructions
- Preheat the oven to 180°C (355°F) and line a 20cm x 20cm pan with baking paper.
- Peel and grate the sweet potato and place in large mixing bowl. Add the eggs, coconut oil, maple syrup and vanilla and mix until well combined.
- Sift the cacao powder, baking powder and baking soda into the bowl containing the sweet potato mixture, add the flour and coconut sugar and stir to combine.
- Pour the mixture into the lined pan and smooth the top using a spatula. Gently push the raspberries a little way into the brownie mixture.
- Bake in the oven for 20-25 minutes so that they are slightly springy to the touch but still gooey in the middle. Remove from the oven and set the brownies aside to cool for 5-10 minutes. Carefully remove the baking paper and cut into 16 squares.
- For the chocolate drizzle, whisk the cacao powder, honey and coconut oil together in a small bowl. Drizzle the mixture over the brownies and serve with extra raspberries. Enjoy!
Store in an airtight container and refrigerate for 3-4 days or individually wrap the brownies in plastic wrap and store in the freezer for up to 3 months. Note: The brownies will firm up a little when refrigerated.