Christmas Tree Sweet Potato Brownies with Raspberry Swirl
These brownies are a festive and indulgent treat that combines the richness of sweet potatoes with the tartness of fresh raspberries. These Christmas tree shaped fudgy brownies boast a vibrant red raspberry swirl, mimicking the festive tree, making them visually appealing and delicious.
Ingredients
Sweet Potato Brownies
- 2 med orange sweet potatoes
- ½ cup plant-based milk
- ½ cup apple sauce
- 2 tbsp ground flaxseed (linseed)
- ½ cup peanut butter or other nut butter
- 1 tsp vanilla extract
- ½ cup cocoa or cacao powder
- 1 tbsp cinnamon
- 1 tsp baking powder
- 1 cup oat flour see notes
Raspberry swirl
- 1 punnet fresh raspberries (or around 110 grams frozen)
- ½ tbsp lemon juice
- ½ tsp cornflour
- ½ tsp agar agar powder
- ¼ tsp vanilla extract
Instructions
Sweet potato brownies
- Preheat the oven to 180℃ (375℉)
- Boil or microwave the sweet potatoes until soft. Allow to cool, then peel off the skin. Mash with the plant milk.
- Add the mashed sweet potatoes and all other ingredients into a large bowl and mix to combine.
- Transfer the batter to a lined baking dish and spread out evenly with a spatula or spoon.
- Bake in the oven for around 30 minutes. At 28 minutes, pierce the brownies with a toothpick or fork, if it comes out clean, then it is ready.
- Remove from the oven and allow it to cool for 30 minutes.
- Once cooled, remove from the pan and cut into even triangles.
- Sprinkle with the shredded coconut and swirl over the raspberry glaze.
Raspberry Glaze
- In a saucepan add in all the raspberry ingredients,.
- Cook over a low heat, allow the juices to release. Break up with a fork and mix all together.
- Once blended and smooth, allow to cool before moving the raspberry glaze to a pipping bag.
- Sprinkle the brownies with shredded coconut, then pipe the glaze over the brownies in a zigzag pattern to create a decorated Christmas tree effect.
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