This recipe is adapted from the book “Divine vegan desserts” by Lisa Fabry, the original recipe was gluten free and called for a lot of maple syrup (too expensive) and nuts. This version is more basic, but you get an intensely chocolate flavour. I have also used less sugar, I find lots of brownies far too sweet for me. These are soft and moist as they should be.
The secret ingredient is sweet potato!
recipe after the jump!
Ingredients (makes 24 smallish brownies)
150 gr sweet potato (boiled until soft, cooled)
200 gr plain flour
120 gr unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon salt
100 gr chocolate chips
150 gr sugar
125 ml rapeseed oil (or any other light-flavoured oil)
125 ml liquid sweetener (such as agave)
180 ml soy milk
2 teaspoons vanilla extract
If you like you can add 50 gr chopped nuts.
Turn the oven on at 170 c
Prepare a rectangular tin by lining it with foil (cover the sides as well).
Mash the sweet potato with a fork.
In a large bowl sift the flour, cocoa powder, baking powder, salt. Combine and add chocolate chips and sugar (add nuts at this point if using).
In a jug or smaller bowl mix the soy milk, oil, sweetener, vanilla extract, and the potato puree.
Add the wet mixture to the flour mix and stir well until combined.
Pour in the tin, bake for 30-35 minutes. Do not test with a skewer, this mixture need to be slightly wet, so it is ready when it springs back after lightly pressing the centre with your finger.
Leave in the tin to cool, transfer to a board and cut 6 lines and each line into 4.
This really depends on the size of tin used, and on your personal taste as well!