Chocolate Hazelnut Brownies


Spending a bit of time in the kitchen means that I definitely have those epic recipe fails,especially when trying to make recipes healthier, pancakes don’t set, biscuits burn and sugar-free cake turns out bland and rubbery. Others you get right but have to spend a while perfecting. But this recipe wasn’t either one of those, it was one of those freak recipes that come along and somehow manage to turn out perfect first go. I’m not saying its never going to change, most of my recipes get adapted somewhere along the line but for now I am more than happy. Who knew healthy brownies could be so good. Just to be sure I tested them on my housemates and friends (anyone else want to be my guinea pig?) and they agreed these were pretty awesome.




Soft, moist, chocolately and oh so slightly bitter, with the crunch of hazelnuts, its hard to believe that these brownies could be healthy. They are gluten and dairy free and contain a secret vegetable (ok fine, not so secret, these babies are made with a whole heap of sweet potato!) and contain heaps of raw cacao, so pack a fair anti-oxidant hit.

I made these brownies using some lovely ingredients from Nutra Organics, I love that I can order their Wholefood Pantry cacao powder in bulk, I find its much better value for money than what you get in the supermarket or pricey health food shops.

If you need these to be vegan you could try using a flax egg instead of the regular egg, I haven’t tried this before so can’t tell you how dense it will turn out.

Chocolate Hazelnut Brownies
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 8
  • 1¼ cups cooked mashed sweet potato
  • 2 free range eggs
  • ⅓ cup coconut oil
  • ½ cup coconut sugar or brown sugar or Natvia Baking stevia
  • ⅔ cup cacao powder
  • 2 tsp baking powder
  • ¼ cup almond milk (or any milk)
  • ½ cup hazelnuts, chopped
  1. Cook your sweet potato (bake/steam or boil and drain well) and mash until smooth. Allow to cool to room temperature.
  2. Preheat oven to 180 degrees C
  3. In a mixing bowl combine eggs, sweet potato mash, oil and sugar until well combined.
  4. Sift in cacao and baking powder and add almond milk, mix until combined. Briefly mix in hazelnuts.
  5. Line a loaf or small brownie pan with baking paper and pour in mixture.
  6. Bake for 20-30 minutes or until just set.
  7. Allow to cool slightly and serve.
The hazel nuts are best toasted but don't worry if you don't have time to do it.
To make this nut free: replace almond milk with any other king of milk, replace hazelnuts with chocolate chips, dried cherries or anything else you like


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