Chocolate cake in light version
by
108 recipes
Raspberry brownie in light version
ingredients
servings
16
American sweet potatoes
130 grams
Eggs
2 unit
Coconut oil
125 mL
Maple syrup
2 spoons
Vanilla extract
2 teaspoons
Cacao powder
40 grams
Active dry yeast
15 grams
Bicarbonate
1 teaspoon
Wholewheat flour
60 grams
Coconut sugar
2 spoons
Raspberries
80 grams
Desserts from world
Raspberry brownie in light version
Raspberry brownie in light version
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Oh yes, there is nothing better than a good light chocolate brownie!
preparation
step 1
Preheat the oven to 180 ° C and cover with baking paper a baking pan the size of 20 cm x 20 as. Peel the sweet potato and grate it in a large bowl. Add the eggs, coconut oil, maple syrup, vanilla and mix to mix well.
step 2
Sift the cocoa powder, baking powder and baking soda to the dry ingredients in the same bowl containing the sweet potato mixture, add the whole wheat flour and the coconut sugar and mix well.
step 3
Pour the mixture into the pan lined with parchment paper and level the surface using a spatula. Gently insert the raspberries by pushing them slightly into the mixture.
step 4
Bake for 20-25 minutes until the dough is slightly soft to the touch outside and almost moist and melting inside. Remove from the oven and leave to cool for 5-10 minutes. Gently remove the parchment paper and cut the brownie into 16 squares.
step 5
To preserve the brownies place them in a sealed container in the refrigerator for 3-4 days or wrap the brownies individually with transparent film to keep them in the freezer for up to 3 months.
