At least it includes a vegetable! That’s right … vegetable. You read that right! Oh and of course these brownies are super trendy at the moment as they are paleo – wink wink. That’s my selling point to my new self anyway when baking them with my kids. My little one dragged me into the kitchen the other day and asked to make a chocolate cake together. There was no good reason to say no, so I opened a cookbook at a ‘One Bowl Chocolate Mud Cake’ recipe and the first ingredient on the list was 1 cup of sugar. I immediately closed the book and reached for my trusty paleo chocolate brownie recipe. We’re keepin’ it real here! Whole foods and ‘REAL’ food where possible please. The kids LOVE this “chocolate cake”, and oh yeah did I forget to mention it’s more like a chocolate cake consistency than a ooey, gooey, thick, fudgey, triple chocolate chunk loaded brownie that I would have made in the past??!! It’s super fast to make, so it’s ideal for 4 year old child’s attention span and no refined sugar in sight, so gets a thumbs up from us.
If you want to make them a little more naughty, you can add some optional melted chocolate on top to serve or add a few chocolate chips/bits in the mixture depending on who you are sharing your pan of brownies with! Have you ever hidden behind closed doors away from inquisitive toddler to eat a mouthful of something you don’t want him seeing? Don’t worry we’ve all had one of those moments, but it doesn’t make us bad parents 😉 Everything in moderation.
Ok, back to including vegetables and chocolate together… genius!
Paleo Chocolate Brownies
- 1 medium sweet potato (white flesh/purple skin is best, but the orange one works just fine) – 2-3 cups when grated
- 2 whole eggs
- 1/2 cup melted coconut oil
- 1/4 boiling water
- 1 heaped tablespoon of date paste (or 2-3 pitted dates soaked in the boiling water then puree to a paste)
- 2 teaspoons vanilla extract
- 1/2 cup raw cacao powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2½ tablespoon coconut flour
- Preheat oven to 185 °C (365 °F), make sure the oven is hot before you put the brownies in.
- Combine the date paste and the boiling water together in a cup mixing and mushing it until the water and dates have combined together into a thick spoonable consistency similar to apple sauce.
- In a large bowl, combine grated sweet potato, eggs, vanilla, date mixture and coconut oil oil in a large mixing bowl and stir together until well incorporated. Then add cacao powder, baking powder and baking soda and stir. Finally add coconut flour. Avoid adding too much coconut flour as it will absorb too much moisture which will result in drier brownies. [Ok, truth be told, I sometimes don’t have the time or enough hands if the kids are helping to do this step in such a precise order so it’s ok if you just put everything in a bowl and stir to combine. Easy peasy!]
- Once combined, pour the mixture into a prepared baking tray lined with greased baking paper. I used a 9″/23cm square tin.
- Cook for 25-30 minutes until cooked in the middle but still soft. Remove the tin and cool for 5-10 minutes before carefully removing the brownie cake from the tin.
- To serve: cut them into squares and dust with a little cacao powder or melt some dark chocolate in a bowl over boiling water or in a microwave and drizzle it over the top. Serve with raspberries or strawberries and maybe some fresh cream or coconut yoghurt for the kids. Or if you are like us, the whole batch almost disappears while they are still warm on the cake rack 😉
Ways the kids can help (approximately 3-5 year olds):
- Grate the sweet potato – with assistance from an adult!
- Crack the eggs
- Measure out the ingredients
- Mix and stir
- Grease and prepare the baking tin
- Help scrape the mixture into the tin
- Help with the washing up 😉
From our sweet smelling kitchen to yours xx