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PCOS Friendly Chocolate Brownies
Course:
Dessert
Servings:
12
pieces
Ingredients
Dry Ingredients
50
g
85% Dark Chocolate
roughly chopped
¼
C
Walnuts
roughly chopped, extra for topping
3
Tbsp
Coconut Flour
2
Tbsp
Cacao Powder
1
Tsp
Baking Powder
1
Tsp
Cinnamon
¼
Tsp
Pink Salt
Wet Ingredients
3
Eggs
1
C
Sweet Potato
peeled, boiled and mashed
¼
C
Maple Syrup
¼
C
Coconut Oil
melted
1
Tsp
Vanilla Extract
Instructions
Preheat over to 180°C (350°F) and line a 20cm x 20cm tin with baking paper
Bring a pot of water to boil, add peeled sweet potato. Cook until just tender, set aside to cool and then mash until smooth
Meanwhile, combine all the dry ingredients in a bowl
In a separate bowl, whisk together the eggs, maple syrup, melted coconut oil, vanilla essence. Add sweet potato and stir until well combined
Fold the dry ingredients into the wet ingredients and mix well
Mix in chopped chocolate and walnuts and stir to combine (make sure to reserve some walnuts for topping)
Gently pour the mixture into the lined tin and spread evenly. Tap on bench to ensure there are no air bubbles within the mixture
Sprinkle a left over chopped walnuts on top
Place in oven and cook for 20-25 mins or until a skewer poked in the centre comes out clean
Place brownie on a wire rack and allow to cool
Enjoy fresh out of the oven or fridge with fresh berries or your favourite PCOS friendly ice cream