My Kind Of Chocolate Brownie Recipe
This is a kind of a dessert you can make in a matter of minutes. It is super good when you need something rich and sweet and you don’t want something that will take away from your health. This is the recipe I love. Actually, the recipe changed a bit but I got the original one from my great friend chef, Jason from Esprezzo Cafe in Perth, Australia. Thank you Jason!
This Beetroot Chocolate Brownie Is EPIC! Here’s Why
What ingredients make this brownie recipe so fuc*ing awesome? First, I have baked golden sweet potatoes. I baked them with the skin on for some half an hour. They just need to get super soft. When they cooled a bit, I peeled them and it doesn’t have to be perfect you know. If you cannot remove all the skin, who cares, it’s all fine. I LOVE these sweet potatoes, they have a decadent flavour and sweetness on their own. In case you don’t have golden sweet potatoes, you can use other varieties – yellow, orange, purple, white…
Then I have some fresh beetroot. Believe it or not, beetroot goes hand in hand with chocolate, at least for me. It’s super healthy as well. So, we start with processing the beetroot in your food processor. It’s fresh and very hard, so we need to chop it first.
Once the beetroot is ready, we can add the other ingredients – the sweet potato, coconut flour, almond butter, maple syrup, cacao powder, and salt. All of these have their own role to play in this exquisite recipe.
Coconut flour is one of my favourite types of flour. It is sweet, it has a nutty and decadent flavour and my first choice is always Bob’s Red Mill. It’s organic, it contains no sulphites and the special procedure used to make this gorgeous flour makes it so good. Besides the sweetness it has, coconut flour will also give a rich texture to our brownie.
What else do we have? Oh, almond butter… My favourite nut butter that you can easily make in just a couple of minutes. You can find out how here. It adds a particular depth to the whole recipe, sort of rounds it off with the nutty flavour.
Cacao powder is there for the chocolate flavour. What kind of brownie would that be without chocolate, right? And the glorious maple syrup – should I say anything?
Before you start blending all this, don’t forget to add a pinch of salt. When you eat wholefoods, salt is your best friend. It’s not only because there is no salt in wholefoods, but it also helps carry all the nutrients through our bodies.
Give your food processor some time to combine everything nicely into gooey deliciousness and then transfer the brownie mixture to a square tin lined with baking paper. Keep pressing the mixture down to make it even and to spread it over the tin.
Flood With The Icing & Be Patient Until It Sets
The base is ready, now let’s move to making the icing. It’s even simpler to make this – whisk together cacao powder, maple syrup and coconut oil. Pour this over the brownie, even it out and allow to set in the fridge.
Healthy Chocolate Brownie Recipe With Beetroot And Sweet Potato
For the Brownie Base
- 1 medium Sweet Potato, baked with skin on
- 1 medium Beetroot, peeled and grated
- 1 cup Almond Butter or any seed/nut butter
- 1 cup Bob’s Red Mill Coconut Flour
- 1 cup Maple Syrup or any liquid sweetener
- 1 cup Cacao Powder
- A pinch of Salt
- 1 cup #GRATITUDE
For the Topping
- 1 cup Cacao Powder
- 3 Tbsp Maple Syrup
- 1/2 cup Coconut Oil, melted
- A pinch of Salt
To prepare the base:
- Line a small square brownie tin with baking paper and set aside.
- Peel the baked potato and add into your blender along with the remaining ingredients.
- Blend until combined and mixed well.
- Transfer to the prepared tin, spread and press evenly and set aside.
To prepare the topping:
- Combine the ingredients, top the base and spread evenly.
- Keep in the fridge for about an hour to set.
- Serve and enjoy!
You’ll see it’s very rich and decadent.
Have you ever thought that it’s possible to make something like this using beetroot and sweet potatoes?
You will fall in love with it. And send me the photos.
Chef Cynthia Louise xx