This brownie is a twist on the old favourite that I know thousands of you have already made and love. Nothing beats the combination of chocolate and berries, so creating this recipe was a perfect idea.
To make this brownie you can use any variety of sweet potato, even kumera is great.
This recipe is so easy to make and is perfect for lunch boxes, dessert, treats or high tea. I have also made a video making this brownie which will be released in the coming weeks. I show you truly how easy it is to whip together.
Sweet Potato Choc Berry Brownie
Prep time
Cook time
Total time
Author: Caralee
Serves: 20
Ingredients
- 200 grams (approx 2 medium) raw sweet potato, grated
- ½ cup melted coconut oil
- ½ cup of honey or natural maple syrup
- 2 large eggs
- ½ cup of raw cacao powder
- 1 teaspoon of bicarbonate of soda
- 2 tablespoons of coconut flour
- 1 cup frozen berries
Instructions
- Preheat your oven to 180 degrees Celsius and line a baking tray or slice tin with baking paper.
- Grate the sweet potato (I leave the skin on but you can peel the sweet potato if you want to)
- In a large bowl mix together the grated sweet potato, oil, honey & eggs until combined.
- Add the cacao, coconut flour & bicarbonate of soda and combine all the ingredients.
- Pour the batter into your baking dish then lightly press the frozen berries into the top of the brownie.
- Place in the oven and bake for 25 minutes or until the centre is firm to touch or a skewer inserted comes out clean.
- Cut into small squares & eat while it is still warm or let in cool & store for later.
Hi, these look great! Do you think they would work with egg substitute? x
Hi Tiffany. I have never used an egg substitute myself, but I can’t see why not. Give it a go xx
Hi there
what could be used if you do not have coconut oil please?
Hi Tanya. You could use olive oil or butter if you are not diary free. Both will work well. 🙂
How long will it last?
Hi Debbie. In my house it lasts about 5 minutes! But in the fridge or pantry it will last for a few days just like any other home made cake. Or you can freeze it too. I hope that you enjoy it. 🙂
I don’t have coconut flour. Is it possible to use notmal flour?
Hi Tarnia. You can’t swap coconut flour because it has a different absorbency. If you try to do that you will need around 1 cup however I can not tell you how it will work out as I have never tried. You can get coconut flour from most supermarkets now. 🙂
This looks amazing can’t wait to try it out. Sweet potatoes are in season here (New Zealand) at the moment so it’s the perfect time.
On a side note – I couldn’t find any social share buttons. (I’m viewing on mobile device – iPad) Make it easy for people
To share they love to share good ish. I’ll pin this for later 😊 All the best
Hi Kelly. Thanks for your message. The social media buttons are in orange after the 7 day breakfast revolution picture on a mobile device. I don’t have Pintrest buttons though. Enjoy the recipe. xx