Recipes

Dark Chocolate Brownies

Rich dark chocolate brownies with walnuts, prunes and sweet potato as the secret ingredient for pure indulgence that’s grain, dairy and guilt-free!

INGREDIENTS

INGREDIENTS
(Makes 20 Brownies)

6 large (360g) eggs
2 ⅔ cups (350g) panela or coconut sugar
1 ¼ cups (285g) sweet potato, cooked and pureed
2 cups (425g) sunflower oil
¼ cup (60ml) espresso coffee
½ cup (100g) coconut flour
⅓ cup (75g) cocoa powder
1 tablespoon (12g) baking soda
1 teaspoon (3g) ground cinnamon
1 teaspoon (5g) salt
1 cup (125g) chocolate drops/chips
1 cup (200g) walnuts, chopped
1 ½ cups (375g) prunes, chopped

METHOD

Preheat the oven to 190℃ (170℃ fan-forced) with the oven rack positioned in the middle of the oven. Grease and line a 30cm x 40cm x 3cm tin. Whisk the eggs and sugar on high in a Smeg stand mixer until pale, light and fluffy.

In the meantime, sift all your dry ingredients into a large bowl and put to one side. On low speed, add the oil in a steady stream, then mix for 1 minute. Add the sweet potato and continue to mix until well combined. Change the whisk to the stiff beater and add the sifted dry ingredients. Mix on low speed until combined.

Slowly add the chopped chocolate walnuts and prunes. Mix until combined. Pour into the prepared tin and smooth out with a spatula. Bake in the preheated oven for 20 minutes, then rotate and bake for another 10 with the oven vent open (if possible).

Cool. Slice and serve.

Storage
Refrigerate for 5 days or seal and freeze for up to 1 month. This brownie won’t go rock hard in the freezer and can be sliced neatly whilst semi frozen. Each slice takes 10 minutes to thaw.

Recipe created by: Cherie Lyden, founder of award-winning Coeliac Australia accredited gluten-free bakery Wholegreen Bakery

Photography: Ben Dearnley
Food stylist: Vanessa Austin

SMF03GRSA

Stand mixer, 800 W, Slate Grey, 50's Style

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SMF03RDSA

Stand mixer, 800 W, Red, 50's Style