Te Brownie ze słodkich ziemniaków are simple, flourless, 5 składników chocolate treats that you can prepare super quickly and are gluten-free, egg-free, dairy-free, and easy to make nut-free.
Mam pasję do baking brownies without any flour, jak mój Zdrowe brownie bananowe, Brownie z awokadolub Brownie z musem jabłkowym. It’s incredible that you can make treats that taste like brownies, look like brownies but without any flour.
Chociaż cały przepis znajdziesz poniżej, nie przegap wszystkich moich wskazówek zamieszczonych niżej, w tym wskazówek dotyczących zamiany składników, porad kulinarnych i zdjęć krok po kroku!
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Brownie ze słodkich ziemniaków
Skład
- 1 ¼ kubek Puree ze słodkich ziemniaków - schłodzone, rozgniecione (uwaga 1)
- 1 kubek Masło orzechowe - (notatka 2)
- ⅔ kubek Syrop klonowy - (notatka 3)
- ½ kubek Niesłodzony proszek kakaowy
- ⅓ kubek chipsy z ciemnej czekolady
Opcjonalnie
- 1 łyżeczka Ekstrakt waniliowy
- ¼ łyżeczka Sól
Instrukcje
- Preheat the oven to 350 °F (180 °C). Line an 8-inch x 8-inch brownie pan with parchment paper. Slightly oil with cooking oil spray. Set aside.
- Prick two medium-large orange sweet potatoes with a fork.
- Place on a microwave-safe plate, microwave at 1000W for 5 minutes, flip using fork (it's very hot), and microwave them again for 3-5 minutes, until you can easily pierce the sweet potatoes with a knife.
- Let the sweet potatoes cool down until you are able to touch them, then slice them lengthwise and scoop out the flesh. Discard the skin.
- Place the sweet potato flesh in a blender and blend them on medium-high speed until creamy and smooth. Pack the smooth puree in measuring cup, sweep off the excess and place the exact amount called by the recipe in a mixing bowl.
- Stir in unsweetened cocoa powder, maple syrup, peanut butter, and optional vanilla extract and salt, if used.
- Stir the batter with a rubber spatula, until creamy, thick, and smooth.
- Dodaj kawałki czekolady i wymieszaj, aby się połączyły.
- Press the batter into the prepared square pan.
- Bake the brownies for 20-25 minutes at 350 °F (180 °C) until the top is dry, crackles and a toothpick inserted in the center comes out with a little wet batter on it, meaning the brownies are still fudgy.
- Let the brownies cool down for 10 minutes in the pan, then on a cooling rack until fully cooled down. Place them in the fridge for an ultra-fudgy texture and to firm up the brownies even more.
Komentarz
Odżywianie
Składniki i zamienniki
- Puree ze słodkich ziemniaków – Adds natural sweetness, moisture, and a smooth, fudgy texture. Sweet potatoes are also rich in fiber and nutrients. Substitute with pumpkin or butternut squash puree, but expect a slightly different flavor and texture.
- Masło orzechowe – Acts as a binder and adds creaminess and a rich, nutty flavor. For nut-free options, use sunflower seed butter or tahini, though tahini may introduce a slightly bitter note.
- Syrop klonowy – Naturally sweetens the brownies while keeping them moist. It also complements the flavors of sweet potato and cocoa. Alternative liquid sweeteners include agave syrup, coconut nectar, or date syrup.
- Niesłodzony proszek kakaowy – Provides a deep chocolate flavor. To reduce bitterness, you could replace part of the cocoa powder with carob powder, which is naturally sweet.
- chipsy z ciemnej czekolady – Adds bursts of chocolate and a rich, decadent taste. Use vegan dark chocolate or cacao nibs for a sugar-free option.
How to Make Sweet Potato Brownies
These brownies are super easy to make in just a few minutes.
Slice the sweet potatoes and microwave them until fork-tender.
Measure the amount needed with a measuring cup and place it in a mixing bowl.
Pour all the other ingredients into the bowl.
Combine the batter with a silicone spatula until it’s smooth.
Transfer the batter to a square baking pan and add the optional chocolate chips.
Piecz brownie przez 20–25 minut w temperaturze 180°C (350°F).
Porady Carine dotyczące pieczenia
I have a few more tips for you to make perfect brownies every time.
- Use Japanese or orange-fleshed sweet potatoes for the sweetest, creamiest texture, as they bring the most natural sweetness and moisture.
- Microwave in short bursts for precise control over sweet potato doneness. Test with a fork to ensure they’re fully softened for easy blending.
- For smoother puree, if you don’t have a blender, use a potato masher or food processor to achieve a similar smoothness. A few small lumps won’t hurt but aim for as creamy as possible.
- Add a sprinkle of flaky sea salt on top before baking to bring out the chocolate flavor even more and create a gourmet touch.
- Use high-quality cocoa powder for a richer flavor; Dutch-processed cocoa will add a darker, smoother chocolate taste.
- Let the brownies cool fully and refrigerate them for an even fudgier texture. Cold brownies can offer a denser, more satisfying consistency.
- Slice with a hot knife for cleaner cuts. Dip the knife in hot water, wipe it, and make each slice for perfect squares.
- Add a pinch of espresso powder to enhance the chocolate flavor without an obvious coffee taste.
Porady dotyczące przechowywania
These brownies can be stored in an airtight container in the fridge do 4 dni, which will also deepen their fudgy texture. For longer storage, wrap individual pieces and freeze for up to 3 months. Thaw them in the fridge or reheat gently in the microwave for a gooey texture.
More Flourless Brownie Recipes
If you like brownies made without flour, you’ll love these other versions:
Can they be made without coco powder just as vanilla cake? Any changes to the recipe for that?
No you can’t it will never taste like vanilla or hold it’s shape with cocoa powder.
Thank you for sharing this lovely recipe I can’t stop eating it
These were delicious! I served them at a party and have one question for those who do not like peanut butter. These have a very strong peanut butter taste, is there a (non-nut butter) substitute?
She replied in the post that any kind of nur butter will do.
Absolutely delicious and so easy to make:-)
Can they be frozen please?
Absolutely, freeze them in an airtight container – I like to place a little piece of parchment paper between each slice so I can thaw one brownie piece at a time easily. Thaw overnight at room temperature. Freeze well up to 1 month. Enjoy!
Is it normal to stay moist inside??
Yes, they are quite moist brownies, but it shouldn’t be runny
can i use brown sugar instead maple syrup?
No, sorry you need a liquid sweetener or the texture will be dry
This worked exactly as written, thanks! The taste was delicious. A bit more most than classic brownies but my family loved them
So very moist and gooey, I loved them!