by Nicky Skinner December 28, 2017 1 min read

1 Comment

What's better than a fudgy brownie with an added vegetable? TWO added vegetables! Well a fruit and a vegetable to be exact, but it's gotta be good for you!

This brownie is very fudge-like, hence the name, and not overly sweet (unless you add more sweetener), but it's delicious and completely guilt free.

With healthy fats and potassium from the avocado, vitamin A and vitamin C from the kumara and an abundance of antioxidants and iron from the cacao, this is truly a nutrient-dense addition to any baking repertoire. 

Makes: 12 slices

Time: 10 mins (if you've pre-cooked your kumara)

Bake: 30 mins

INGREDIENTS:

  • 1/2 cup avocado, mashed
  • 1/2 cup orange kumara, cooked and mashed into a puree
  • 1/2 cup nut butter (I used cashew, but you can use almond or peanut butter if you want)
  • 1/4 cup chopped dark chocolate (optional, but gives the fudge more depth)
  • 3 Tbsp rice malt syrup (or maple syrup)
  • 1/4 cup coconut or almond milk
  • 3 Tbsp of raw cacao powder
  • 1/4 tsp salt
  • 1/2 tsp vanilla essence

 

DIRECTIONS:

1. Preheat oven to 180 degrees and line a loaf pan with baking paper.

2. In a blender, food processor or stick mixer, combine all ingredients except chopped chocolate.

3. Add the chocolate chips and use a spatula to spread brownie fudge into the loaf pan.

4. Bake for 30 minutes. Let cool completely before slicing.

Brownie fudge will be very moist and fudge-like (not a light fluffy brownie). Will keep for up to one week in the fridge.

 

 


1 Response

Tracy deWaard
Tracy deWaard

January 01, 2018

Thanks Nicky Skinner and to Ashleigh deKlerk for sharing this.
At last an eggless brownie. Very appreciative. Will definately make this.

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