Desserts, Vegetarian
Sweet Potato Brookies
Recipe by Greens of the Stone Age
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Cooking method:
Conventional Oven
- Prep Time: 40 mins
- Cook Time 45 mins
- Total time: 1h 25 mins
- Skill Easy
- Serves 16 people
Sweet Potato Brookies
These super delicious Sweet Potato Brookies combine best of both worlds – chocolate chip cookies and brownies. Made from wholesome, nutrient-rich, gluten-free ingredients for the perfect guilt-free treat.
Notes:
Store in an airtight container in the refrigerator for up to 1 week.
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Dairy, Nuts, Eggs
Ingredients
For the cookie dough:
- 60g coconut oil, melted
- 95g almond butter
- 130g coconut sugar
- 1 large egg, beaten
- 2 1/2 tsp pure vanilla extract
- 120g ground almonds
- 95g tapioca flour
- 1 tsp bicarbonate of soda
- 1/4 tsp fine sea salt
- 115g choc chips
For the brownies:
- 235g peeled sweet potato, cubed
- 100g coconut sugar
- 2 tsp pure vanilla extract
- 75g tapioca flour
- 75g ground almonds
- 3 large eggs
- 45g cocoa powder
- 1/4 tsp sea salt
- 90g butter, melted
- 90g chocolate, melted
Cooking mode
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Method
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Step 1
Grease and line the cake tin with a large sheet of parchment so that you have a ‘sling’ to lift the brownies out later. Pre-heat the oven to 180°C.
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Step 2
Start by making the cookie dough. In a medium sized mixing bowl, beat together melted coconut oil almond butter and coconut sugar until smooth. Add the egg and vanilla extract, stir to incorporate.
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Step 3
Fold in the remaining cookie dough ingredients until the dough comes together. Weigh the dough and remove roughly 1/5. Roll into 16 even sized balls, place onto a plate then place into the freezer. Place the remaining dough into the lined tin and press into the tin until you have a nice even layer. Freeze for 30 minutes.
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Step 4
Whilst the dough is chilling add all of the brownie ingredients, except for the melted butter and chocolate, to the bowl of a food process and process until smooth, scraping down the sides with a silicone spatula between blends. Add the melted butter and chocolate and blend again until incorporated.
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Step 5
Remove the cookie dough from the freezer. Pour the brownie batter into the tin. Then place the cookie dough balls into the batter gently, dispersing them evenly.
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Step 6
Place the tin into the oven and bake for 45 to 50 minutes. The brownies will be ready when the sides come away from the tin and there’s no wobble when you shake the tin.
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Step 7
Once baked leave to cool in the tin for 30 minutes then remove and slice into 16 squares. It’s best to use a hot damp knife, slicing between cuts. You can then leave to cool further or serve immediately.
