Tag Archives: Brownies

Sweet Potato Chocolate Brownies #BestBrownieEver

6 Jul
Sweet Potato Chocolate Brownie. Photo by Jess B.

Sweet Potato Chocolate Brownie. Photo by Jess B.

This brownie needs little by way of introduction, which is good given I am very fatigued and achy today.

If I say that we have made this brownie recipe TWICE in the space of just FOUR DAYS, you begin to understand just how amazingly delicious, moreish, light, chocolately, good,  and many other superlatives besides, these little brownies really are.

This is now my go to brownie recipe. It is simply THE BEST. Try it and judge for yourself, I think you’ll find them ridiculously good and wonder how you’ve survived this long without these brownies in your life!

The sweet potato keeps this brownie wonderfully moist and the cocoa provides a deep chocolate flavour without it being overly rich. Very quick and simple to make, these brownies can be thrown together in minutes.

Gluten free, dairy free and refined sugar free, this is a highly healthy chocolate brownie.

So without further a do, here’s the recipe:

Makes 8

You will need:

Dry ingredients

  • 125g / 4oz rice flour
  • 75g / 3oz good quality pure cocoa powder
  • 1/4 tsp baking powder

Wet ingredients

  • 175g / 6oz sweet potato, cooked and puréed smooth
  • 250g / 80z date syrup (I used Meridian)
  • 175g / 6oz dairy free sunflower spread melted and cooled a little (or your choice of dairy butter or other dairy butter substitute)
  • 1 egg whisked
  • 1/4 tsp vanilla extract
Dry and Wet ingredients in two bowls. Photo by Jess B.

Dry and Wet ingredients in two bowls. Photo by Jess B.

Mixing dry into wet ingredients. Photo by Jess B.

Mixing dry into wet ingredients. Photo by Jess B.

Ready for the oven.

Ready for the oven.Photo by Jess B.

Method:

  1. Preheat your oven to 180°C / 350°F / gas mark 4
  2. Line an 8inch x 8 inch baking tin with baking parchment
  3. Mix all of the dry ingredients together in a bowl
  4. Place all of the wet ingredients into a second larger bowl and mix together until well combined
  5. Sieve the dry ingredients gradually, roughly 1/3 at a time, into the wet ingredients, stirring well to combine.
  6. Once the brownie batter is all well combined, pour it into your pre-lined cake tin.
  7. Bake in the pre-heated oven for 20-25 minutes until set on top but still lovely and gooey in the middle.
  8. Cool in the tin and then cut into portions.
  9. Eat and enjoy 🙂
Chocolate Brownie Joy. Photo by Jess B.

Chocolate Brownie Joy. Photo by Jess B. Pure Yumm!

Recipe adapted from Honestly Healthy by Natasha Corrett and Vicki Edgson.

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Chocolate brownies – what’s the secret ingredient?

22 Jun
Delicious chocolate brownie, but what's the hidden ingredient?! Photo by Jess B.

Delicious chocolate brownie, but what’s the hidden ingredient?! Photo by Jess B.

I’m back in London this week for a few days for my three monthly appointment with my ME/CFS consultant. I’m so happy to have a few days with Mr B in our flat. I miss him, our home and life together so much. Though I know being at my parents is helping my recovery and I am lucky that I have that as an option.

Anyway, being in London means I can see a few friends. On Thursday I saw one of my best friends from my law school days and her beautiful baby girl who is just 8 weeks old. Today one of my oldest school friends and her two year old are coming over for a catch up and cup of tea this afternoon. I’m a firm believer that having friends over is the perfect excuse to make a cake. It’d be rude not to have something sweet and delicious to give them with their cup of tea wouldn’t it?! So my Mum and I baked these brownies (Mum baked, I watched and photographed, my myalgia has been bad again). They are oh so delicious and indulgent. Pure chocolate heaven. They’re gluten free and dairy free (they do contain eggs, tho I’m sure you could use an egg replacer powder).

I would also say these little babies are ‘healthy’ brownies. Well healthy compared to other brownies at any rate! They contain no butter. Can you guess what is used in place of the usual fat? Can you?! Let me give you some clues:

  • it’s purple,
  • its juice stains like hell (slightly concerned about a 2 year old, these brownies and our cream carpet…),
  • it has a deep earthy flavour,
  • it is a great source of soluble fibre,
  • it is often pickled.

Yep you guessed it – it’s BEETROOT!! Isn’t that just the best way of getting kids to eat veggies? Hide them in cake! And it allows us cake loving adults to be able to have our cake and  eat it (without too much concern about calories) too!

Ingredients (makes 10 individual (generous) portions):

  • 400g beetroot, topped, tailed, peeled and cooked and pureed
  • 100g ground hazelnuts
  • 3 medium eggs
  • 220g light muscovado sugar
  • pinch of salt
  • 100g dark chocolate (70% +cocoa)
  • 2 tbsp white rice flour
  • 100g cocoa powder
  • 2tsp baking powder
  • 1 tsp vanilla extract

a 22cm x22cm x 7cm baking tin or dish, lined with lightly greased (with vegetable oil) baking parchment.

Pureed beetroot. Photo by Jess B.

Pureed beetroot. Photo by Jess B.

Dry ingredients. Photo by Jess B.

Dry ingredients. Photo by Jess B.

Method

  1. Preheat oven to 160°C / 140°C fan assisted / 325°F / Gas Mark 3.
  2. Melt the chocolate in a bowel in the microwave on medium heat or over a pan of boiling water. Whichever method you use stir the chocolate a couple of times during melting.
  3. Whisk the eggs, sugar and salt with an electric mixer in a large bowl until it has tripled in volume, about 5 minutes.
  4. Add the ground hazelnuts, flour, cocoa powder, baking powder and vanilla extract into the whisked egg mixture until all is well combined.
  5. Next fold in the pureed beetroot and chocolate until fully incorporated.
  6. Pour the mixture into your lined baking tin and bake in the preheated oven for 40 minutes.
  7. Remove from the oven and cool in the tin before cutting it into pieces and eating.
Ready for the oven! Photo by Jess B.

Ready for the oven! Photo by Jess B.

Recipe adapted from Harry Eastwood’s Red Velvet Chocolate Heartache book of stunning bakes and cakes all using vegetables.

Time for another piece, this brownie is just so good!

Yuuuummmmy! Photo by Jess B.

Yuuuummmmy! Photo by Jess B.

Do you bake with vegetables? What’s your favourite secret ingredient? If you do make these brownies (and I really think you should!) send me your pics 🙂

Lemon Coconut Healthy Brownies Gluten and Dairy Free

16 Mar
Perfect treat. Lemon and Coconut Brownies. Photo by Jess B.

Perfect treat. Lemon and Coconut Brownies. Photo by Jess B.

Finally I get to post a cake recipe! I’ve been waiting for this moment for weeks!

So I stuck to my healthy eating new year’s resolutions I haven’t allowed myself to bake for the last couple of months. But this weekend I decided, enough is enough, I deserve a little treat and so decided to make these Lemon Coconut Brownies. I’m calling them healthy as they don’t have any butter, refined sugar or carbohydrate in them.  I couldn’t make chocolate brownies as it is still Lent and for some reason I decided to give up chocolate for Lent this year (the little chocolate I eat that is, only a couple of squares of 70%+ cocoa dark chocolate each evening).  These Lemon Coconut Brownies seemed like the perfect compromise. And they were soooo good. Boy did my cake deprived taste buds enjoy them! And so quick and easy to make too. If you want a healthy sweet treat I urge you to give them a try.

Ingredients. Photo by Jess B.

Ingredients. Photo by Jess B.

To make Lemon Coconut Brownies you will need:

  • ½ cup desiccated/shredded coconut
  • ½ cup coconut oil (I used Tiana)
  • ¼ cup honey
  • Zest and juice of 1 lemon
  • 1 tsp vanilla extract
  • 3 medium eggs
  • ½ cup coconut flour (I used Bob’s Red Mill)
  • Pinch of salt (I used Himalayan Pink Salt)
  • 5g Stevia (or Fructose)
  • 1 tsp baking powder
  • ½ – ¾ cup of milk (I used dairy free Blue Diamond unsweetened Almond Milk. Coconut milk would also work. Or if you’re not after dairy free, use your usual everyday milk)
Toast coconut until golden. Photo by Jess B.

Toast coconut until golden. Photo by Jess B.

Adding milk to flour mixture to get thick pancake consistency. Photo by Jess B.

Adding milk to flour mixture to get thick pancake consistency. Photo by Jess B.

Bake until golden brown. Photo by Jess B.

Bake until golden brown and set in the middle. Photo by Jess B.

1. Preheat oven to 180ºC / 350ºF and line an (8 by 8 inch) baking tin with baking parchment.

2. Spread the desiccated coconut on a baking sheet and toast in the oven until slightly golden (approx. 5 minutes but keep your eye on it, will burn very quickly). Once toasted tip on to a saucer and allow to cool.

3. Meanwhile place the coconut oil and honey in a large mixing bowl and microwave until the oil is liquid (approx 1 minute).

4. Stir in the lemon juice and vanilla to the oil and honey mixture and then whisk in the eggs and lemon zest.

5. In another bowl stir together the coconut flour, salt, stevia and baking powder.

6. Add the dry flour mixture to the wet oil mixture. Coconut flour absorbs a lot of moisture so your mix will become very thick very quickly.

7. Gradually add your milk until the mixture has thinned and has the consistency of thick pancake batter. (I started with a ¼ cup and added more as needed to get the desired consistency, it took ¾ in total).

8. Spoon the batter into your lined baking tin and top with the toasted coconut.

9. Bake for 35 – 45 minutes until the centre feels set when you press it with your finger.

10. Remove from the baking tin and allow to cool on the baking parchment on a wire rack. Don’t attempt to cut it until it is fully cool otherwise it will crumble everywhere.

Ready to eat: lemon and coconut brownies. Photo by Jess B.

Ready to eat: lemon and coconut brownies. Photo by Jess B.

Recipe adapted from seasonalandsavoury.com

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