Brownie de Batata Doce Vegan e sem Glúten

Vegan and Gluten Free Sweet Potato Brownie

This vegan, gluten-free chocolate and sweet potato brownie is a delight. It stays moist inside and is very simple and easy to make.

Great for snacks, desserts or special occasions.

INGREDIENTS:


PREPARATION:

  1. Preheat the oven to 170ºC.
  2. In a pan, place 150g of cubed sweet potato, cover with water and bring to a boil.
  3. Once cooked, drain the cooking water into a measuring cup and top up with hot water up to 170ml.
  4. Add the water to the boiled sweet potato again and mash it with the magic wand or blender.
  5. Pour the contents of the Cocoa Cupcake Mix package into a bowl. Add 30ml of vegetable oil. Stir until you get a sandy-looking mixture.
  6. Add the still hot crushed sweet potato to the mixture and mix with a wire whisk, until obtaining a homogeneous cream.
  7. Spread the dough in a rectangular shape or oven tray previously greased or lined with parchment paper.
  8. Bake in the oven for about 15 minutes (cooking time may vary depending on the type and size of the pan and the type of oven used).
  9. Remove the cake from the oven, unmold after a few minutes and let it cool.

SEE THE PRODUCTS OF THIS RECIPE:

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