BOOM! Brownies

BOOM! numnumnumnum
BOOM! numnumnumnum

When I transferred my website from the old host to this new one I lost over 90 of my posts (read recipes). Annoyingly amongst them were some of my faves! So there are going to be a couple of flashbacks for those of you who’ve been journeying with me since September when I began this blog!

This is my post from way-back-when in Janurary when my sister who makes “The Most Awesome Brownies Ever” shared a new recipe she’d discovered with only one egg in! I was very excited as generally all the brownie recipes I had come across had at least three eggs in – which makes it very hard to get by using no eggs! I replaced the egg with a load of mini marshmallows and made a very heavy peanut-buttery brownie with chewy marshmallows in – the adults all enjoyed and went in for seconds but it was way too rich for Aars.

The following weeks we had a brownie-glut as I worked on creating a recipe Aars would enjoy. The sacrifices my waistline makes 😉 as I produced bountiful brownie supplies! Eventually I got it perfect BOOM! I’d created an awesome dairy-free, egg-free, soya-free, gluten-free recipe which we all love and is actually really close to regular brownies – all gooey and soft in the middle with a lovely top – you know what I mean! PERFECTION…however all these months on and I am looking for healthier ways to feed my boy with more nutritious ingredients. I may start playing with the brownies again adding flaxseed, raw cocoa powder and maple syrup to the mix in place of marshmallows… we’ll see!

1 baked sweet potato ready to be scooped

BOOM! Brownies – Ingredients

sweet potato, mini marshmallows, almond paste (a.k.a almond butter), peanut butter, soft brown sugar, sunflower oil, vanilla extract, cocoa powder, bicarbonate of soda

BOOM! Brownies – Process

  • Pre-heat your oven to 200°C (fan oven)
  • Once it’s hot pop into the oven:
    • 1 sweet potato (see photo for size)
  • Leave it in for about 20 mins until cooked through
  • Get the sweet potato out of the oven and turn the temperature down to 160°C
  • Remove the flesh of the sweet potato from its skin
    hot sweet potato = melted marshmallows
  • Into a bowl add:
    • ½ C hot sweet potato flesh
    • ½ C mini marshmallows
  • Mash ’em all up so the marshmallow melts into the sweet potato
  • Then mix in:
    • ¼ C almond paste (a.k.a almond butter)
    • ¼ C peanut butter
    • ¹⁄3 C soft brown sugar
    • ¼ C sunflower oil
    • 2 tsp vanilla extract
    • ¹⁄3 C cocoa powder
    • ½ tsp bicarbonate of soda
      shiny before it goes into the oven
  • Once it’s all combined put 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 it comes out of the oven you need to leave it too cool for a bit – as hard as it is to resist the incredible smells.
  • When it’s cooled enough to hold together dish up!!



Made these today and so pleased with them – amazing gooey consistency, not too sweet and really easy to make! You are fab Rachel x


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