Dark Chocolate and Orange Zest Brownies
SERVES
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
30
MINUTES
CUISINE
Irish
COURSE
Baking
Method
Preheat the oven to 180°C/350°F/gas 4. Grease an 18cm (7 inch) square tin and line it with parchment paper.
Boil the sweet potato in salted water for 12 minutes or until tender. Drain, mash and set aside.
Meanwhile, melt the chocolate and coconut oil in a heatproof bowl over a pan of simmering water and set aside to cool slightly.
Mix the oats, pecans, cocoa powder, vanilla protein powder, baking powder, cinnamon, salt and orange zest in a bowl. Add the mashed sweet potatoes and stir well. Add the egg whites, agave and melted chocolate and stir until combined.
Pour the mixture into the prepared tin and bake for about 30 minutes, until firm in the centre and a skewer inserted comes out clean. Cut the slab into slices in the tin, then carefully remove the brownies to cool on a wire rack.
Ingredients
400g sweet potato, peeled and cubed
50g jumbo porridge oats
50g pecan nuts
1 tbsp cocoa powder
1 scoop of vanilla protein powder
½ tsp baking powder
½ tsp cinnamon
½ tsp salt
zest of 1 orange
100g dark chocolate (70% cocoa solids), chopped
½ tsp coconut oil
3 egg whites
1 tsp agave syrup
Method
Preheat the oven to 180°C/350°F/gas 4. Grease an 18cm (7 inch) square tin and line it with parchment paper.
Boil the sweet potato in salted water for 12 minutes or until tender. Drain, mash and set aside.
Meanwhile, melt the chocolate and coconut oil in a heatproof bowl over a pan of simmering water and set aside to cool slightly.
Mix the oats, pecans, cocoa powder, vanilla protein powder, baking powder, cinnamon, salt and orange zest in a bowl. Add the mashed sweet potatoes and stir well. Add the egg whites, agave and melted chocolate and stir until combined.
Pour the mixture into the prepared tin and bake for about 30 minutes, until firm in the centre and a skewer inserted comes out clean. Cut the slab into slices in the tin, then carefully remove the brownies to cool on a wire rack.
