Prep Time:30 mins
Cook Time:18 mins
BOOM Brownies were my first ever successful free-from brownie recipe. I love brownies and really wanted my son to try them, but all the recipes I found had way too many eggs to adapt. After years of failing finally I created free-from brownies with the perfect texture: gooey & soft in the middle with a proper top! Thus they were named BOOM! Brownies. Utterly yummy, very moreish and a huge hit in our home!
- medium sweet potato (1 C of hot baked sweet potato flesh)
- ½ C mini marshmallows
- ¼ C almond paste (a.k.a almond b*tter)
- ¼ C peanut b*tter (a.k.a peanut butter)
- ¹⁄3 C soft brown sugar
- ¼ C sunflower oil
- 2 tsp vanilla extract
- ¹⁄3 C raw cacao powder
- ½ tsp bicarbonate of soda
Pre-heat your oven to 200°C (fan).
Once it's hot pop the sweet potato in to bake for about 20 minutes (dependant on size) until the flesh is soft. Remove from oven and turn the temperature down to 160°C (fan)
Remove the flesh of the sweet potato from its skin and mash it with the mini marshmallows so they melt.
Now add the all the other ingredients: nut b*tters, soft brown sugar, sunflower oil, vanilla extract, cocoa powder,bicarbonate of soda and thoroughly combine.
Dollop the lot into a lined cake tin (I use a metal pan as my cake tins are either too small or too big for this amount of mix!)
Pop into the oven for 18 minutes (regardless of if it has made its way down to 160°C)
When the brownies come out of the oven you need to leave them to cool for a bit - as hard as it is to resist the incredible smells. Serve still warm