Fudgy, moist, and pudding-like, these ‘brownies’ are la bomba!
Kumara acts as a glorious filler for this dessert, providing fibre, beta-carotene, and healthy carbohydrates. Combine this with some more fibre-rich coconut flour, and the need for refined white flour is gone!
Do not expect the regular brownie texture for these. They are soft and squidgy, and MUST be eaten with a spoon! A teaspoon, for preference.
This recipe can be gluten-free, dairy-free, and nut-free.
Makes 1 huge pan!
Preparation time: 40 minutes (plus cooling/ refrigeration)
Cooking time: 40 minutes
Ingredients:
– 950 grams orange kumara, peeled and cubed
– 2 eggs
– 1 can full-fat coconut cream
– 4 Tablespoons dextrose, or to taste (I used fewer)
– 1/3 cup coconut flour
– 2/3 cup cocoa powder
– 3 teaspoons baking powder
– 1 teaspoon vanilla essence
– 35 grams coconut oil, melted
– 2-3 Tablespoons dextrose, extra
– 1/3 cup cocoa powder, extra
Method:
1. Steam or microwave the kumara until tender. Allow to cool completely. Meanwhile, preheat your oven to 180 degrees Celsius and line a 20 cm x 30 cm baking tin with baking paper.
2. Place the kumara and eggs in a food processor, blitzing until smooth. Scoop off the thick layer of cream from the coconut cream and reserve. Pour the remaining liquid into the food processor.
3. Add the dextrose, coconut flour, cocoa, baking powder, and vanilla to the kumara mixture. Process until creamy. Spread into the baking tin and bake for 25-30 minutes, until an inserted skewer emerges clean.
4. Remove from the oven to cool completely. Whisk together the reserved coconut cream, coconut oil, extra dextrose and cocoa in a bowl. Smooth onto the cold brownie and decorate with a fork.
5. Refrigerate the whole pan for at least 2 hours. Cut into squares, and enjoy! 🙂
