What’s better than a fudgy brownie with an added vegetable? TWO added vegetables! Well a fruit and a vegetable to be exact, but it’s gotta be good for you!
This brownie is very fudge-like, hence the name, and not overly sweet (unless you add more sweetener), but it’s delicious and completely guilt free.
With healthy fats and potassium from the avocado, vitamin A and vitamin C from the kumara and an abundance of antioxidants and iron from the cacao, this is truly a nutrient-dense addition to any baking repertoire.
Makes: 12 slices
Time: 10 mins (if you’ve pre-cooked your kumara)
Bake: 30 mins
- 1/2 cup avocado, mashed
- 1/2 cup orange kumara, cooked and mashed into a puree
- 1/2 cup nut butter (I used cashew, but you can use almond or peanut butter if you want)
- 1/4 cup chopped dark chocolate (optional, but gives the fudge more depth)
- 3 Tbsp rice malt syrup (or maple syrup)
- 1/4 cup coconut or almond milk
- 3 Tbsp of raw cacao powder
- 1/4 tsp salt
- 1/2 tsp vanilla essence
1. Preheat oven to 180 degrees and line a loaf pan with baking paper.
2. In a blender, food processor or stick mixer, combine all ingredients except chopped chocolate.
3. Add the chocolate chips and use a spatula to spread brownie fudge into the loaf pan.
4. Bake for 30 minutes. Let cool completely before slicing.
Brownie fudge will be very moist and fudge-like (not a light fluffy brownie). Will keep for up to one week in the fridge.