Brownies made without oil and butter are my kind of brownies. Still a treat, yes but I feel they are at the better-for-you end of the spectrum and you wouldn’t really know as they are really quite scrumptious.
Sweet potato is a great binder for brownies as it gives them their fudgy softness without ever being dry and the chocolate ganache gives the brownies a bit of extra indulgence. The Peanut butter replaces oil and adds a nice nutty flavour to them, maple syrup adds sweetness and the vanilla rounds out the overall flavour so that you would never suspect that these are made of sweet potato.
Topping these brownies with the ganache takes it to a whole another level. Ans when the ganache is so easy to make you really have no excuse not to try it. For extra indulgence and peanut flavour I like to add crushed peanuts and extra drips of peanut butter as a finishing touch.
To cut down on prep time, cook a sweet potato the day before you intend to make the brownies.
You could easily substitute the ground peanuts for almond meal although the flavour may change slightly. You could also add whole or chopped peanuts into the mix itself for nice contrasting textures.
Enjoy!
P.s of you make this and share on social media I’d love to see your creations. Connect with me at @theplantritionist or tag #theplantritionist
Preheat oven to 180 degrees and line a slice tray
Add peanuts into a food processor and processing until ground – they should resemble almond meal consistency.
Add 1.5 cups of the cooked sweet potato to the food processor and process until nice and smooth.
In a mixing bowl add all ingredients and mix until well incorporated. If your mixture is too dry add a little more peanut butter.
Press mixture into a lined tin to your desired thickness. Place in the oven to cook for approximately 40-45 minutes until they are set. They won’t cook hard and will still be soft but the edges should easily come away from the sides and there should be no wiggling of the mixture. If the mixture is still very wet and not set, cook a little longer.
Place brownies in the fridge to cool for at least 30 mins.
To make the ganache, start by adding the coconut cream to a small saucepan and bringing to a boil, turn the heat off and add chocolate in. Allow chocolate to melt before stirring to become a ganache.
Spread the ganache all over the top of the cooled brownies and decorate with extra drips of peanut butter and crushed peanuts.
Ingredients
Directions
Preheat oven to 180 degrees and line a slice tray
Add peanuts into a food processor and processing until ground – they should resemble almond meal consistency.
Add 1.5 cups of the cooked sweet potato to the food processor and process until nice and smooth.
In a mixing bowl add all ingredients and mix until well incorporated. If your mixture is too dry add a little more peanut butter.
Press mixture into a lined tin to your desired thickness. Place in the oven to cook for approximately 40-45 minutes until they are set. They won’t cook hard and will still be soft but the edges should easily come away from the sides and there should be no wiggling of the mixture. If the mixture is still very wet and not set, cook a little longer.
Place brownies in the fridge to cool for at least 30 mins.
To make the ganache, start by adding the coconut cream to a small saucepan and bringing to a boil, turn the heat off and add chocolate in. Allow chocolate to melt before stirring to become a ganache.
Spread the ganache all over the top of the cooled brownies and decorate with extra drips of peanut butter and crushed peanuts.
