2 medium-sized sweet potatoes
3 whisked eggs
1/2 cup dark chocolate
3 tbs unsweetened raw cocoa powder
4 tbs coconut flour (use coconut flakes if there’s no coconut flour at hand)
1/4 cup coconut oil (warm enough to get it liquid)
1/3 cup honey
1/2 tsp baking powder
cinnamon, vanilla, pinch of salt
Boil the sweet potatoes until they are soft, peel and mash them. Preheat the oven to 190°C.
Add eggs, honey, spices and coconut oil to the potatoes and mix thoroughly. If that’s a bit too clumpy, blend it – I had to, and the consistency was sooo much better after that.
Then stir in all the dry ingredients: cocoa powder, baking powder, coconut flour and the cocolate chips.
I put the mix into a 20x25cm form and it was just about the perfect amount of dough.
Put your brownies in the preheated oven.
Glare at the oven for smelling SO good but not being faster.
Bake for 35mins.
Take the brownies out and pace impatiently until they are somewhat cool enough to try.
Now… at least try not to eat them all at once. Or add vanilla ice cream, serve the brownie when it’s still warm and be in food heaven.
(Also: let’s get real here. This picture only happened after wolfing down two slices beforehand…)