Kumara Brownies

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10 Brownies

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These Kumara Brownies are a unique twist on a classic. The kumara enhances moisture and brings a natural sweetness to your baking. This means you don't have to use excessive sugar! If you're feeling really creative, you have to throw in berries, different kinds of nuts and white chocolate to the mix. If you're really trying to please, check out our candied citrus peel recipe to pair with your baking.

_Ingredients:

1 large kumara (approximately 1 cup, peeled and chopped) or two small kumara
2/3 cup golden syrup
1/2 cup peanut butter
1.5 tablespoons coconut oil
1 teaspoon vanilla
2/3 cup plain flour
1/2 cup cocoa powder
1/4 cup chopped walnuts
1/4 cup chopped chocolate
Pinch of salt
1 teaspoon baking powder

_{Instructions:}

Pierce the sweet potato with a fork and bake in the oven for 20-25 minutes at 180 degrees or until the kumara is soft and easily pierced with a fork.
Leave the skin on, chop the kumara into smaller pieces, and blitz until smooth in a blender.
In a large bowl, combine the kumara, golden syrup, peanut butter, vanilla, and coconut oil.
Sift in the baking powder, flour, salt, and cocoa powder.
Mix well; the mixture will be quite firm. Press the brownie mixture into a lined baking tray.
Sprinkle over the chopped chocolate and walnuts.
Bake in the oven for 25-30 minutes at 180 degrees.
Remove from the oven, allow to cool slightly, and serve.

Storage: This can be stored in the freezer in an airtight container for up to 3 months.

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