4 brownies piled up

Fudgy brownies

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As my birthday is coming up this weekend (september 6th 🥳) I felt like publishing a new dessert recipe: fudgy brownies!

With all the dessert recipes that I publish (banana bread, banana blueberry muffins, carob zucchini bread, pumpkin/gingerbread muffins…) you are probably thinking that I’m eating way too much desserts. But don’t worry, if no one is around me to share it with, the biggest part of what I’m baking ends up in the freezer so I can eat it later.

Best thing about this is, whenever someone comes visit me (well, obviously it hasn’t happened since the beginning of March due to the pandemic) I always have a little homemade treat ready to go with a nice cup of tea (or coffee if my guest prefers coffee). So convenient! So yes you can store these in the freezer.

About the sweet potato puree

To make this recipe easier, I prepare a big batch of sweet potato puree that I will use for different recipes (either my mashed sweet potato recipe or my sweet potato breakfast bowl).

And to make sweet potato puree, you can either :

  • using a steamer (my personal favorite) : peel and slice the sweet potatoes. Put them in your steamer and cook for about 20-25 minutes or until they are soft.
  • using an oven : use a fork to pierce several holes into the sweet potatoes, then place them on a baking dish and cook in the oven for about 1 hour at 400°F (205°C) or until they are soft. Then slice them down the middle and scoop out the flesh, discarding the skin.
  • using a microwave-oven : use the same process as with the oven, then place them on a microwave-oven safe dish and cook for about 10 minutes or until they are soft.

Whichever way you decide to cook your sweet potatoes, once they are cooked and cooled down, just add them to your blender with the other ingredients of this recipe.

Fudgy brownies

5 from 5 votes
Recipe by gohealthywithbea.com – http://www.gohealthywithbea.com Course: DessertDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

10

minutes

Ingredients

  • 2/3 cup + 1 tsp (75 g) tigernut flour (if you are not on AIP nor nut intolerant, you can use almond flour instead of tigernut flour)

  • 1.5 cups (330 g) orange sweet potato puree (see how to make it above).

  • 1/4 cup + 2 Tbsp (90 ml) oil of your choice

  • 3 Tbsp maple syrup

  • 3/4 cup (75g) carob powder (or cocoa powder if you are not following AIP)

Instructions

  • Preheat oven to 360° F (180° C)
  • In a blender combine the maple syrup, sweet potato puree and oil. Blend until combined.
  • In a large bowl, combine the tigernut flour and carob powder. Stir.
  • Add the wet ingredients to the dry and mix until well combined.
  • Line or lightly oil a 7×7 inches (18×18 cm) baking dish.
  • Bake for about 10 minutes. And voilà! Serve when they are at room temperature. Store in the fridge if you have leftovers. They are even more fudgy straight out of the fridge.
    Bon appétit !

Notes

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9 Comments

  1. Which type of sweet potatoes should I use in your recipe? The orange or the pale (white) kind? Looking forward to trying these!!

    • Bonjour harpogirl. Thank you for stopping by. Sorry I didn’t think about saying this because in France we hardly have any white sweet potatoes. I still haven’t been able to find any yet. So when we say sweet potato there is only one kind. So yes the orange kind. Thank you for asking, I will update this in the recipe. Have a good day!

  2. Hey Bea! I made these and they were great. I used coconut oil but think I’ll try olive oil next time to see if they stay more brownie like than fudge when refrigerated. What oil do you prefer? I also added vanilla and a pinch of salt!

    • Bonjour Leanne! Thank you. So nice to hear that you liked my recipe. My personal favorite for this particular recipe is coconut oil. But I also use olive oil a lot in my baking recipes. You’re right, the texture will be a little different (less fudgy when refrigerated) with olive oil compared to coconut oil. Adding vanilla and a pinch of salt is a great idea. Thanks!

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  4. Girl, I just bought you a tea, because you deserve it. I have been in a pit of despair about lack of aip sweets that are coconut free!!
    Im so happy! Banana bread is baking, although I subbed the syrup for some apple sauce and date syrup and added a tbsp of collagen.
    Thank you soooooo much!!!

    • Bonjour Stacey. Thank you so much for your tea and your very nice comment! ❤️ ❤️ Hope your substitutions worked fine. I have many other coconut free AIP desserts recipe. You can easily browse the coconut free AIP category to find them. xx from Paris with love.

  5. It is my birthday today and I was a bit sad that I couldn’t have any treats. Brownies are a B-Day treat in our home and I am excited to make this. It will go great with the pumpkin ice cream I made last night. Thank you so much for the coconut free recipes. Your tigernut flour recipes have given me back a bit of normalcy in my diet.

    • Bonjour Debra! And happy birthday 🎁🎊🎂🥳!! I wish you all the best. It’s funny because I published this recipe on my own birthday weekend at the beginning of September. 😉 Thank you so much for your kind words. This is exactly what motivates me! I know too well that if we don’t have some kind of normalcy in our special diet we will fall off the wagon. So the whole purpose of this blog is to help you guys with this and I’m so happy to hear that somehow I’m achieving my goal. 😊

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