Sweet potato chocolate brownie { gluten-free }

sweet potato chocolate brownie

This chocolate brownie is deliciously rich and gooey. The sweet potato is the secret ingredient for an always smooth mouthfeel (even when the cake is cold). It will surely impress your guests and give them a hard time to guess what it is. Also, for this gluten-free recipe, we’ve used chestnut flour for its nutty flavors that goes well together with chocolate and tonka bean. Hope you’ll enjoy this easy and yummy recipe as much as we do!

Ingredients :
  • 250g sweet potato
  • 200g dark chocolate
  • 50g butter
  • 75g chestnut flour
  • 120g sugar
  • 3 eggs
  • A pinch of salt
  • 1/4 grated tonka bean (optional)
The recipe:

Peal the sweet potato and cut in cubes. Cook in boiling water for 15-20 minutes. Drain, mash and keep the purée aside.

Preheat the oven to 180°C/350°F.

Beat together the eggs and sugar until foamy. Then, add the grated tonka bean and a pinch of salt.

Melt the chocolate in a bain-marie. Add the butter. Mix with a spatula until the texture is smooth. Pour 1/3 of the chocolate in the eggs-sugar mix and mix it well before adding the rest of the chocolate. Add the sieved chestnut flour and sweet potato purée. Mix it well. Place into a parchement-lined baking dish and cook for about 25 minutes.

Leave to cool before cutting the brownies.

sweet potato brownie pyramid

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