Looking for a rich and indulgent dessert that’s secretly packed with nutrients? These Kumara Cake Brownies are the perfect answer! Made with creamy mashed kumara (also known as sweet potato), these flourless brownies are the ideal combination of healthy and decadent. They’re moist, fudgy, and full of flavour, making them an irresistible treat for anyone with a sweet tooth.
Whether you’re trying to sneak some extra veggies into your diet or simply want a more nutritious version of classic brownies, these kumara-packed delights will hit the spot!
What is Kumara?
Kumara is the New Zealand name for sweet potato. It’s a versatile, nutrient-rich vegetable that comes in several varieties, including the orange-fleshed version typically used in these brownies. Kumara is a great source of beta-carotene, fibre, and antioxidants, which make it an excellent choice for baking.
When baked into brownies, kumara adds a natural sweetness, making it the perfect base for these flourless treats.
Why You’ll Love These Kumara Cake Brownies:
Flourless & Fudgy: Thanks to the kumara, these brownies are flourless, extra moist, and have a rich, fudgy texture that will melt in your mouth.
Naturally Sweetened: The kumara provides natural sweetness, so you don’t need to load them up with refined sugars.
Gluten-Free & Dairy-Free: This recipe is perfect for those with dietary restrictions or anyone looking for a lighter, more wholesome option.
Packed with Nutrients: Sweet potatoes are loaded with vitamins and minerals like vitamin A, potassium, and fibre, giving these brownies a nutritious boost.
Ingredients for Kumara Cake Brownie Recipe:
1 medium kumara (sweet potato), peeled and cubed
1/2 cup almond flour (or any flour of your choice)
1/4 cup cacao powder (or cocoa powder)
1/2 cup maple syrup or honey (adjust based on desired sweetness)
2 large eggs (or flax eggs for a vegan version)
1/4 cup coconut oil or olive oil, melted
1 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp salt
1/2 cup dark chocolate chips (optional, but recommended for extra fudginess!)
Instruction for Kumara Cake Brownie:
Step 1: Cook the Kumara
Start by cooking your kumara. Peel and cube the kumara, then steam or boil it until it’s fork-tender (about 15-20 minutes). Drain any excess water and mash it well with a fork or potato masher. You’ll need about 1 cup of mashed kumara for this recipe.
Step 2: Prepare the Dry Ingredients
In a medium bowl, whisk together the almond flour, cacao powder, baking powder, and salt. Make sure everything is well combined to ensure an even texture in the brownies.
Step 3: Mix the Wet Ingredients
In another bowl, whisk the eggs (or flax eggs), maple syrup (or honey), melted coconut oil, and vanilla extract. Add the mashed kumara and mix everything until smooth and well incorporated.
Step 4: Combine Wet and Dry Ingredients
Add the dry ingredients to the wet ingredients, stirring gently until everything is mixed. Be careful not to overmix—just enough to combine. If you're using chocolate chips, fold them in now.
Step 5: Bake the Brownies
Preheat your oven to 175°C (350°F). Line a baking dish (around 20x20 cm) with parchment paper or lightly grease it. Pour the brownie batter into the dish and spread it out evenly. Bake for 25-30 minutes, or until a toothpick inserted in the centre comes out clean or with a few moist crumbs.
Step 6: Cool & Serve
Let the brownies cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Once they’re fully cooled, cut them into squares and enjoy!
These brownies have a wonderfully rich, fudgy texture that is sure to satisfy any chocolate craving. You can store them in an airtight container for up to 4-5 days, or freeze them for later indulgence.
Recipe Substitutions:
Flour Alternatives: If you prefer a different flour, you can substitute almond flour with oat flour or a gluten-free all-purpose flour blend. Just keep in mind that the texture might vary slightly.
Sweetener: You can swap out maple syrup or honey with coconut sugar or any other sweetener you prefer. Just adjust to taste.
Eggs: For a vegan version, use flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water = 1 egg) or chia eggs as a great alternative.
Oil: Feel free to use avocado oil, sunflower oil, or even butter if you’re not dairy-free.
What to Serve with Your Kumara Cake Brownies:
While these kumara cake brownies are rich and delicious on their own, you can serve them with a variety of toppings or sides for an extra treat:
Whipped Coconut Cream: Light, fluffy, and dairy-free—this is the perfect topping for these brownies.
Vanilla Ice Cream: If you’re feeling indulgent, a scoop of dairy-free or regular vanilla ice cream pairs wonderfully with the brownies’ rich flavour.
Fresh Berries: Add a burst of freshness with a handful of raspberries, strawberries, or blueberries.
Nut Butter Drizzle: For an extra creamy, nutty finish, drizzle some peanut butter or almond butter on top.
Tips for Perfect Kumara Cake Brownies:
Use Ripe Kumara: Make sure your sweet potato is fully ripe for the best flavour and sweetness.
Customise the Sweetness: Adjust the amount of maple syrup or honey to your taste. If you prefer less sweetness, you can reduce it slightly since the kumara itself adds a lot of natural sugar.
Add-ins: Feel free to mix in some nuts, seeds, or even dried fruit for added texture and flavour.
Conclusion:
These Kumara Cake Brownies are the perfect guilt-free dessert to satisfy your chocolate cravings while packing in some extra nutrients. Whether you're making them for a family treat, a potluck, or just because you want something indulgent but healthier, these flourless gluten free, dairy free brownies won’t disappoint. Moist, fudgy, and oh-so-delicious, they’re the ultimate sweet treat with a twist!
