The recipe was from "Chef Bodquet". He baked them as donuts in a special baking dish.
I did not trust the stability and used my Whoopie Pie baking dish. A very good desicion. Many gluten free bakes are soft and crumbly, the structural integrety of glutenous flour is definitely missing.
That does not mean that the brownies are bad. They are moist and not too sweet and very chocolaty.
I used high quality Red Cameroon Cocoa and a bit more than in the recipe. That makes a very rich flavoured brownie.
Ingredients:
250 g of oven baked sweet potato, cooled
1 large ripe banana
2 large eggs
40 g red cameroon cocoa
1/2 tsp baking powder
Finish:
100 g milk chocolate + 1/4 tsp coconut oil
Start the day with preheating your oven to 190 C fan.
Oil the washed sweet potatoes and bake them for 40 min. Check if they are fork tender.
Peel the banana and add that to the peeled sweet potato. Crack two eggs and sieve the cocoa in and add baking powder
I used a potato masher to get it done. Spray the baking dish with oil and fill in the batter.
Bake for 25 to 30 min. Cool down and get them out of the molds. Melt chocolate with coconut oil in the microwave in 30 sec blasts
Set the base of the brownie in the chocolate.
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