As usual (can't help it), I modified the original recipe a bit because:
- I ran out of olive oil;
- I prefer cooking with maple syrup rather than honey;
- 1 medium raw sweet potato, peeled and grated (using the larger holes of the grater) - approx 2½ cups of shredded sweet potato (FYI: the purple peel ones are sweeter)
- 2 whole eggs
- 2 tsp REAL vanilla extract (not the fake stuff, ew)
- ¾ cup of maple syrup
- ½ cup of coconut oil (melted in a bowl over hot/boiling water, avoid the microwave)
- 1 tbsp of baking powder
- 1 tsp of baking soda
- 1 cup of unsweetened cocoa powder
- 2 generous tbsp coconut flour (because there's more moisture in my version, the recipe can handle a bit more but don't over do it, this stuff sucks up lots of the moisture)
- Preheat oven to 375 °F (190 °C).
- Combine dry ingredients in a small bowl and set aside.
- Combine grated sweet potato, eggs, vanilla, maple syrup and melted coconut oil in a large mixing bowl and stir together until well incorporated.
- Add dry ingredients into the wet mix until blended (ie don't over mix).
- Pour the mixture into a baking tray (preferably 8x8 or 9x9 inches) either greased with a little coconut oil or lined with parchment paper (my personal fav non-stick choice).
- Cook for 35 minutes. Check middle with a toothpick and cook a little more if need be.
- Fend off family members and neighbors attracted by the scrumptious smell emanating from your kitchen.
- Remove from oven and cool for 5-10 minutes before carefully removing the brownie cake form the tin. Let it cool down before cutting into desired size.
- Try not to eat it all within 24 hours...
As an extra, you could melt some dark chocolate in a bowl over boiling water and drizzle/spread it over the top. You could also top them with fruit (raspberries, strawberries, mango, blueberries... anything really). Or you could even top them with store bought "gluten-free" icing (it may contain no gluten but the sugar/fat levels are waaaaayyyy up there). Personally, I prefer them as is. <:)