BROWNIE INGREDIENTS
2 CUPS OF COOKED SWEET POTATO (FLESH)
1/3 CUP PURE MAPLE SYRUP
1/3 CUP RAW CACAO POWDER
2/3 CUP POTATO STARCH
1 TSP CINNAMON
2 TSP BAKING SODA
1/2 TBS VANILLA BEAN EXTRACT
ICING
2 TBS PURE MAPLE SYRUP
1 & 1/2 TBS CACAO POWDER
1/2 TSP VANILLA BEAN EXTRACT
METHOD
• PREHEAT OVEN TO 180°C AND OIL/LINE A SMALL CAKE TIN (THIS RECIPE 2/3 FILLED A SQUARE CAKE TIN, I PUT TWO SMALL CERAMIC RAMEKANS IN ONE SIDE TO KEEP IT NEAT, YOU COULD SPREAD IT TO THE EDGES, IT WOULD JUST MAKE A THINNER SLAB, OR INCREASE THE RECIPE BY A THIRD)
• PROCESS/BLEND ALL BROWNIE INGREDIENTS UNTIL SMOOTH
• POUR BATTER INTO CAKE TIN AND BAKE FOR 35-40 MINUTES OR UNTIL A SKEWER COMES OUT CLEAN, COOL IN PAN FOR 15 MINUTES THEN ON A WIRE RACK (COOK FOR LESS TIME IF YOU LIKE THEM FUDGY)
• ONCE CAKE IS COOL, MIX ICING UNTIL SMOOTH AND SPREAD OVER BROWNIE (IF IT IS TOO THICK, ADD A LITTLE MORE SYRUP, OR ADD SOME COCONUT OIL)
* I GOT MY POTATO STARCH FROM A FRUIT SHOP, BUT MOST HEALTH FOOD STORES STOCK IT TOO
* YOU COULD ADD IN COFFEE OR MINT OR CHILLI ETC TO THE BROWNIE FOR A DIFFERENT FLAVOUR