Chocolate Brownies That Blew Me Away


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Post amended 2 November 2014

These amazing paleo brownies recipe is hands down the most popular post on Eat Drink Paleo Website. They have been cooked by many people, shared around, commented on and received both amazing feedback and some questions. So, I made a batch recently and I have amended a couple of little things based on everyone’s feedback and comments. I also took some new pics including step by step instructions to make it easier for you guys to follow. I believe all recipes are meant to continue to evolve so I hope you can adapt them to suit your own needs. I have left the original recipe and pics at the bottom!

I originally got this recipe from a lady called Karen, who is a crossfitter, mountain-biker and an overall awesome chick living in Squamish, Canada.  Karen made her paleo chocolate brownies while I was visiting and they were so moist and delicious that I had to steal the recipe to share with everyone. Thank you Karen, I finally have the perfect brownie recipe on my site.

Warning: Your house will smell amazing while these puppies are baking. Lock the doors from the neighbours and strangers on the street if you don’t want to share.

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4.7 from 19 reviews
Chocolate Brownies That Blew Me Away
 
Serves: 12
Prep time:
Cook time:
Total time:
 
These brownies contain no nuts, except for coconut flour which is not really a nut, so they are perfect for kids school parties and anyone else avoiding nut flours. Karen uses white coloured sweet potato. They are usually slightly sweeter than the orange sweet potatoes but at the same time milder in flavour. You can use either, just adjust the amount of honey you add to the dough mix. Changes from the original recipe: used coconut oil instead of olive oil, used less raw cacao powder, a little bit more coconut flour and a little less baking powder and baking soda.
Ingredients
  • 1 medium sweet potato - 2-3 cups when grated
  • 2 whole eggs
  • ½ cup melted coconut oil
  • ⅓ cup honey
  • 2 teaspoons vanilla extract
  • ½ cup raw cacao powder, sifted
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2½ tablespoon coconut flour
Instructions
  1. Preheat oven to 185 °C (365 °F), make sure the oven is hot before you put in the brownies in.
  2. Combine grated sweet potato, eggs, vanilla, honey and coconut oil oil in a large mixing bowl and stir together until well incorporated. Then add cacao powder, baking powder and baking soda and stir. Finally add coconut flour. Avoid adding too much coconut flour as it will absorb too much moisture which will result in drier brownies.
  3. Once combined, pour the mixture into a baking tray lined with greased baking paper. I used a 9"/23cm square tin.
  4. Cook for 25-30 minutes. Remove the tin and cool for 5-10 minutes before carefully removing the brownie cake form the tin. Cut them into squares and dust with a little cacao powder or melt some dark chocolate in a bowl over boiling water or in a microwave and drizzle it over the top. Serve with raspberries or strawberries and maybe some fresh cream or coconut yoghurt to be extra decadent.

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Karen’s brownies (original recipe)

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Ingredients

  • 1 medium raw white sweet potato, peeled and grated (using the larger holes of the grater) – 2 to 2 1/2 cups of shredded sweet potato
  • 2 whole eggs
  • 2 teaspoon vanilla extract (the real kind)
  • 1/2 cup of raw honey, melted in the microwave if it’s too thick
  • Generous 1/2 cup of virgin olive oil
  • 1 heaped tablespoon of gluten free baking powder
  • ½ tablespoon of baking soda
  • 1 cup of unsweetened cocoa powder (reduce that amount if you prefer a milder chocolate flavour)
  • 2 tablespoons coconut flour

Instructions

  1. Preheat oven to 365 °F (185 °C), make sure the oven is hot before you put in the brownies in.
  2. Combine grated sweet potato, eggs, vanilla, honey and olive oil in a large mixing bowl and stir together until well incorporated. Then add baking powder and baking soda and stir.  Add cocoa powder, mix and finally add coconut flour. Avoid adding too much coconut flour as it will absorb too much moisture which will result in drier brownies.
  3. After stirring everything together, pour the mixture into a baking tray greased with a little olive oil. Karen used a square tin in which the thickness of the layer came to 1 inch tall. That’s about what you’re after for the best results. Too thin and the brownies might overcook and too tall will result in undercooked middle.
  4. Cook for 25-30 minutes. Remove the tin and cool for 5-10 minutes before carefully removing the brownie cake form the tin. You can cut it in quarters and remove one part at a time if the bottom stick a little. Leave the brownie cake to cool down before cutting.
  5. Finally, melt some dark chocolate in a bowl over boiling water or in a microwave. Use a spatula to drizzle and spread melted chocolate over the top. Slice into individual serving squares. You can also top them with raspberries or strawberries.

Comments

  1. Jen says

    I wanted to convert these to cupcakes and one giant wilton cupcake for my 4 year old son. Would it come out good if I doubled the recipe or trippled?

  2. Dianka says

    Turned out fabulous. Used my Vitamix out of laziness. Put pieces of sweet potatoe through lid on slower speed.
    Very moist. While still hot had to eat with a spoon. Due more to impatience. When cool could be picked up. Also used Camino Cocoa instead of nibs. Reminded me of a molton lava cake.
    Thank you Irina for sharing

    • Dianka says

      One more thing — didn’t have any coconut oil so used some melted organic ghee. Left the edges nice and crispy with moisture inside. Will be my go to recipe for birthday cake for family and friends with dietary restrictions. Will dress it up with Paleo ice cream.

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