Vegan sweet potato brownies

Vegan sweet potato brownies

Total: 1 hr 40 Min. | Active: 45 Min.
vegan, lactose-free
Nutritional value / piece: 185 kcal
, Fat: 12 g
, Carbohydrate: 15 g
, Protein: 3 g

Ingredients

16 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Brownie mix

350g sweet potatoes, diced
100g dried apricots (sweet)
1dl almond drink
¾dl sunflower oil
100g ground almonds
80g white flour
4tbsp cocoa powder
1tsp baking powder
¼tsp sodium bicarbonate
½tsp ground cardamom
1pinch salt
100g vegan, milk chocolate , roughly chopped

Almond swirl

2tbsp white almond cream, stirred until smooth
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Utensils

For a brownie tin approx. 23 x 23 cm, greased

How it's done

Brownie mix

Place a steaming basket into a wide-bottomed pan, fill with water until it is just below the bottom of the basket. Add the sweet potatoes to the basket, cover and cook on a medium heat for approx. 25 mins. until very soft. Place the apricots in the almond milk and leave to briefly steep, then puree to a smooth mixture with the sweet potatoes and the oil, leave to cool. Mix the almonds with the other ingredients up to and including the salt. Stir in the chocolate. Transfer the mix to the prepared tin.

Almond swirl

Dot the almond butter over the mix, then use a wooden skewer to create a marbled effect.

Bake

For approx. 25 mins. in the bottom half of an oven preheated to 180°C. Remove from the oven, allow to cool a little in the tin, then turn out to cool completely on a rack, cut into squares.

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