Four Ingredient Brownies

SO DAMN FUDGY!!!!

There are a few different options with these brownies depending on your needs, preferences and level of sweetness required! I personally have been on a no sugar buzz the past few months for a number of different health reasons and my sweet tooth is satisfied with roast carrots, call me crazy! I’m sure if I got the taste for it again it wouldn’t be long before I’d be drizzling the maple on all the things again. It’s not to say that I won’t get back in to a little sugar again at some point but at the moment health is just coming first and healing this grumpy gut of mine!

Anyways…back to the brownies! They are pretty much baked fudge. Admittedly in an ideal world I prefer a chewy brownie, but these fudgy brownies have a special place in my heart. I’m not much of a snacker of late, but I love a dessert in the evening. Fudgy brownies = dessert brownies. Chewy brownies = snack brownies, designed to go with a cup of coffee or your favourite herbal tea, or perhaps a nice oat milk Matcha latte!

You can use pumpkin puree, banana, sweet potato or apple. Obviously the banana is the sweetest option, sweet potato, pumpkin and then apple, or perhaps the latter two are on the same level. You can add some stevia or maple syrup to the sweet potato, pumpkin or apple versions if you want a little more sweetness. The banana ones are the only ones where I feel the puree flavour comes through so you have to be a banana lover; definitely opt for nicely ripe super sweet and soft bananas if you’re going for this option!

I used sunflower seed butter to keep them nut free but you can go with almond, cashew or peanut depending on what you have at hand or your desired flavour profile!

Fudgy Four Ingredient Brownies

Print Recipe

By Peachy Palate Serves: 8 Prep Time: 10 minutes Cooking Time: 15 - 20 minutes

Ingredients

• ***For the Brownies***
• 240g pumpkin, banana, sweet potato or apple puree
• 120g smooth roasted sunflower seed butter, or almond, peanut, cashew...
• 60g raw cacao powder
• 10 - 20g Pulsin Chocolate Pea Protein (optional)*
• 1/4 tsp baking soda
• 2 - 4 tbsp maple syrup or 2 tbsp powdered Dr. Coy's stevia erylite (optional)
• ***For the Icing***
• 60g smooth roasted sunflower seed butter, or almond, peanut, cashew...
• 30g raw cacao powder
• 1- 2 tbsp maple syrup or 1 - 2 tbsp powdered Dr. Coy's stevia erylite (optional)
• 1 tbsp melted coconut oil or ghee (clarified butter)

Instructions

1

Preheat oven to 180C (350F).

2

Line a 9 inch loaf tin with baking paper and lightly grease with spray oil.**

3

Blend together all ingredients in a Nutri Bullet, food processor or blender.

4

Add mixture to the tin, spread evenly with the back of a spoon and bake for 15 - 20 minutes; test with a toothpick, I prefer them slightly under done and set in the fridge!

5

Allow to cool fully before icing.

6

Whisk together icing ingredients in a jug, spread over brownies and allow to set in the fridge for 1 hour or overnight. Slice into 8 brownies.

7

Store in the fridge for up to one week in a sealed tight container or freeze for up to one month. These get even better after a day in the fridge!

Notes

*If using the protein add 3 tbsp non dairy milk to the mixture!!! **The 9 inch loaf tin is a little larger than your average 2lb loaf tin!