Brownies have to be one of my favourites treats! Particularly when they are soft and gooey on the inside! I wanted to create a brownie recipe that was soft and gooey but also healthier then traditional brownies with more nourishing ingredients. I made these brownies plant based so those with allergies and lifestyle preferences can enjoy them as well.
I added nuts to this recipe as there is great research & evidence for the benefits of nuts & heart health. Did you know that a handful of nuts (30g) every day can reduce your risk of developing cardiovascular disease by more than 20% and coronary heart disease by nearly 30%. Regularly eating nuts can also significantly reduce your total cholesterol, LDL (bad) cholesterol and improve the ratio of bad to good cholesterol, which are all risk factors for heart disease! So… I guess that means these brownies are good for your heart hehe
- 1 cup mashed (220g) sweet potato
- 1 cup tahini paste
- 1/4 cup maple syrup
- 2 tsp vanilla bean extract
- 1 tsp baking powder
- 1/4 cup almond meal
- 1/4 cup walnuts (chopped)
- 1/4 cup cashews (chopped)
- 1/4 cup cacao powder
- 1/2 cup dark choc chips (put 1/4 cup in the batter & sprinkle 1/4 cup on top)
1. Pre-heat oven to 180 degrees
2. Line a brownie tray with baking paper
3. Chop the sweet potato into small cubes. Boil the sweet potato until it’s soft then mash it. Add 1 cup of mashed potato into a large mixing bowl & combine it with the tahini, maple syrup & vanilla bean extract. Stir well to combine.
4. In a separate small bowl, combine all the dry ingredients (using only 1/2 of the choc chip amount).
5. Add the dry ingredients into the wet ingredients & fold together.
6. Pour the brownie batter into the lined tray & sprinkle the remaining 1/4 cup choc chips on top.
7. Bake for 25-30 mins until cooked through. Allow to cool and slice into small pieces. Store left overs in the fridge in an air tight container.