You can make classic American chocolate brownies any time of the year. The recipe for chocolate brownies has been known in America since 1893. I deviated from the classic recipe and added very unusual ingredients to the base, the taste of which you will never feel in ready-made cakes. Avocado and sweet potato puree add a very savory taste to this chocolate treat.
Prep.: 30 minutes Cooking time: 2 hours Servings: 12 cakes
For the base:
- 1 ripe avocado
- 1 cup sweet potato puree*
- ½ cup applesauce
- ¼ cup date paste
- 1 teaspoon vanilla extract
- 2 chicken eggs
- ½ cup flour
- ½ cup cocoa powder
- ½ teaspoon sea salt
- 1 teaspoon soda
- ½ cup walnuts
For chocolate glaze:
- ¼ cup date paste
- ¼ cup butter
- ½ cup fat-free Greek yogurt
- ¼ cup cocoa powder
- 1 tablespoon melted coconut oil
- ¼ tsp vanilla extract
Preheat the oven to 190 C. Lay a sheet of parchment on a baking sheet or place in a baking dish, leaving a small amount of parchment around the edges of the form or baking sheet. Place the avocado, sweet potato puree, applesauce, date paste, vanilla extract and chicken eggs in a blender or food processor. Grind all ingredients to a puree.
Sift flour, cocoa powder, salt and soda into a bowl and mix thoroughly with a whisk. Add the dry ingredients to a blender or food processor and blend thoroughly for 30 seconds. Then add the walnuts and mix thoroughly, but do not allow the nuts to be crushed to a paste. Pour the batter into the prepared baking dish and bake for 25 minutes until a toothpick inserted into the batter comes out clean and dry.
Cool the baked dough for 15-20 minutes. While the dough is cooling, using a blender or food processor, beat all the ingredients for the chocolate eye until smooth.
Using a spatula, spread the chocolate icing evenly over the surface of the baked cake. Place the baking dish in the refrigerator until completely cool, then cut the cake with the hardened chocolate icing into square cakes and serve. Bon Appetit!
* To purée sweet potatoes, cut them in half and place skin side down on a baking sheet. Add some water to a baking sheet, cover the sweet potato with foil and bake for 30-35 minutes at 190 C. Cool the baked sweet potato, remove the skin and grind it with a blender.
Calories 204 kcal (10%) Fat 8.9 g (11%) Protein 13.1 g (26%) Carbohydrates 22.4 g (6%) Cholesterol 28 mg (9%) Sodium 226 mg (9%)
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