Decadent Hazelnut Brownies with Chocolate Glaze
Ingredients
Brownie
- 1 cup sweet potato (230 grams)
- 1 cup roasted hazelnuts from @naturesgardenus (130 grams)
- 1/2 cup melted chocolate
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 1/2 cup flour
- 1/4 cup cacao powder
- 2 flax eggs (2 tbsp ground flax + 4 tbsp water)
- 1 tsp baking powder
- 1 tsp vanilla
- Dash of salt
Chocolate Glaze
- 1/3 cup coconut cream (from a can)
- 1/3 cup melted chocolate
Preparation
Preheat oven to 350°F/175°C. Prepare flax egg by mixing 2 tbsp of ground flaxseed with 4 tbsp of water. Set aside.
Peel and chop sweet potatoes into cubes. Boil in water for 20-30 minutes until fork-tender. Mash the potatoes with a fork and measure out 1 cup.
In a food processor, combine sweet potato, hazelnuts, melted chocolate, maple syrup, coconut sugar, flour, cacao powder, flax eggs, baking powder, vanilla, and salt. Blend until a thick batter forms.
Grease a baking pan and pour in the brownie batter. Bake for 30-35 minutes.
While the brownies bake, prepare the chocolate glaze. Scoop out the solid part of refrigerated coconut cream (from the top of a can) and measure 1/3 cup. Melt 1/3 cup of chocolate and add it to the coconut cream. Use a hand mixer to combine until a thick, liquid consistency is achieved.
Once the brownies are baked, remove them from the oven. Pour the chocolate glaze over the top and add more hazelnuts as desired.
Allow the brownies to cool and the glaze to solidify before cutting and enjoying.
