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Deliciouslyella 改良配方的红薯布朗尼，我见过的最健康版的版本，并且口味非常好。My original recipe for sweet potato brownies has been so popular over the last few years, so many of you absolutely love them and make them all the time, but I’ve been feeling for a while that there was a way to make them so much better. I wanted something gooier, richer, more chocolaty and all round more indulgent and these are the result of that. I promise you’d never know there was any veg in here at all!
用料
| sweet potatoes | （2只中号 ）500g |
| 椰枣 | 12个 |
| pure maple syrup | 6 tablespoons |
| 生巧克力粉 | 6table spoons |
| ground oats | 100g |
| melted coconut oil | 2 tablespoons |
| ground almonds | 100g |
| 一小撮盐 | |
| for icing top | |
| 2 tablespoons of coconut oil | |
| 2 tablespoons of almond butter | |
| 1 tablespoon of maple syrup | |
| 2 tablespoons of cacao powder |
Stweet potato brownies 红薯布朗尼的做法
Start by pre-heating the oven to 180C (fan), then peel the sweet potatoes. Cut them into chunks and place into a steamer for about twenty minutes, until they become really soft.
Once they are perfectly soft and beginning to fall apart remove them and add them to a food processor with the pitted dates.
Put the remaining ingredients into a bowl, before mixing in the sweet potato date combination. Stir well.
Place into a lined baking dish and cook for about forty-five to fifty minutes, until you can pierce the brownie with a fork and bring it out dry. Remove the tray and allow it to cool for about ten minutes – this is really important as it needs this time to stick together!
While the brownies are cooking make the icing by simply melting all the ingredients together and stirring well, then place in the freezer for 15 minutes and then the fridge for 15 to firm up a bit.
Remove the brownies from the tray and leave to cool completely before icing otherwise your icing will melt! Spread the icing on top, cut into squares, dig in and enjoy!