We've been wanting to make a 'sweet potato' brownie recipe for a little while now and what better time to do it than with Easter coming up and kumara season starting! The crunchy hazelnut topping really makes these brownies extra delicious too!
1 medium & 1 small orange (Beauregard) kumara
1/2 cup organic maple syrup
1 cup nut butter (we used a combo of Huckleberry peanut butter and almond butter)
1/2 cup organic coconut oil (room temperature)
3/4 cup organic cacao powder
1 1/2 cups almond meal
1/2 cup organic hazelnuts (Roasted, not raw. Roast raw nuts yourself in an oven for 10 minutes, then roll in a tea towel to remove bitter skins)
50g organic, fairtrade dark chocolate (72% or higher, chilled)
Preheat oven to 180°c. Wrap kumara in foil and bake in the oven, directly on a rack, for 45 minutes to 1 hour until soft. Pull out, cut in half and scoop out flesh from the skin. Add 1/2 cups of the kumara to a food processor. Leave for 5 minutes to cool slightly. Line a medium rectangular slice tin or baking dish.
Add the remaining brownie ingredients to the processor and pulse until smooth. Spread the mixture into the baking dish. The mix will be very sticky so if you're having trouble, dampen your hands slightly and spread out with your fingers.
To make the topping, rinse your food processor bowl and pulse the nuts and chocolate to form a coarse crumb. Sprinkle evenly over the brownie.
Bake brownie for 25 - 30 minutes. Test for doneness at 25 minutes. A few crumbs on a skewer or knife is fine as it's better to have underdone brownies than over!