Sweet Potato and Pine Nut Brownie: A Decadent Gluten-Free Treat

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The Story Behind the Dish

In the world of desserts, innovation meets nutrition in this extraordinary brownie that challenges everything you thought you knew about chocolate treats. Combining the velvety sweetness of roasted sweet potato, the rich depth of dark chocolate, and the subtle crunch of pine nuts, this gluten-free brownie is a testament to creative baking. It’s a dessert that proves healthy eating doesn’t mean compromising on flavor – instead, it’s an opportunity to explore new culinary horizons.

Ingredients Breakdown

Brownie Base Ingredients

  • Roasted Sweet Potato: 250 grams (8.8 oz)
  • Pine Nuts (Unroasted): 100 grams (3.5 oz)
  • Dark Chocolate (70% Cacao): 100 grams (3.5 oz)
  • Panela or Brown Sugar: 100 grams (3.5 oz / 1/2 cup)
  • Rice Flour: 50 grams (1.8 oz / 1/2 cup)
  • Fat-Free Pure Cocoa Powder (0% sugar): 7.5 grams (0.26 oz / 1 tablespoon)
  • Eggs: 3 extra-large
  • Vanilla Extract: 1 teaspoon (2.5 ml)
  • Salt: 1 teaspoon (1 gram)

Decoration

  • Dessert Chocolate: 50 grams (1.8 oz)

Step-by-Step Cooking Instructions

  1. Prepare the Sweet Potato
    • Preheat oven to 200°C (392°F)
    • Wash sweet potato thoroughly
    • If not already roasted, cut into chunks
    • Roast in oven for 30-40 minutes
    • Potato should be soft and caramelized
    • Let cool completely
    • Mash into a smooth puree
  2. Prepare Dry Ingredients
    • In a mixing bowl, combine rice flour
    • Add fat-free cocoa powder
    • Sift together to remove any lumps
    • Ensure even distribution of dry ingredients
  3. Melt Chocolate
    • Chop dark chocolate into small pieces
    • Use a double boiler or microwave
    • Melt chocolate slowly and carefully
    • Stir until smooth and glossy
    • Let cool slightly
  4. Combine Ingredients
    • In a large mixing bowl, mash roasted sweet potato
    • Add melted chocolate
    • Crack eggs one at a time
    • Add vanilla extract
    • Sprinkle in salt
    • Whisk until smooth and well combined
    • Gradually fold in rice flour mixture
    • Mix until just combined
    • Roughly chop pine nuts
    • Fold most of the pine nuts into batter
    • Reserve some for topping
  5. Baking
    • Preheat oven to 180°C (356°F)
    • Line a square baking pan with parchment paper
    • Pour batter into prepared pan
    • Sprinkle reserved pine nuts on top
    • Bake for 25-30 minutes
    • Toothpick test: should come out with a few moist crumbs
    • Allow to cool completely in pan
  6. Decoration
    • Melt additional chocolate
    • Drizzle over cooled brownies
    • Sprinkle with extra pine nuts if desired

Nutritional Information

Per Serving (1 brownie square):

  • Calories: 180-220
  • Protein: 5-7g
  • Carbohydrates: 15-20g
  • Fat: 12-15g
  • Fiber: 2-3g
  • Sugar: 8-10g

Cooking Metrics:

  • Preparation Time: 20-25 minutes
  • Roasting Time: 30-40 minutes
  • Baking Time: 25-30 minutes
  • Total Time: 75-95 minutes
  • Yield: 9-12 brownie squares

Pro Cooking Tips and Tricks

  • Sweet Potato Roasting: Roast with skin on for deeper flavor
  • Chocolate Melting: Use low, gentle heat
  • Pine Nut Texture: Toast lightly for enhanced flavor
  • Mixing Technique: Fold gently to maintain brownie’s texture
  • Cooling is Crucial: Allow complete cooling for best consistency

Delicious Variations and Substitutions

  1. Flour Alternatives
    • Use almond flour
    • Try gluten-free oat flour
    • Substitute with coconut flour
  2. Sugar Options
    • Maple syrup
    • Coconut sugar
    • Stevia for low-sugar version
  3. Nut Variations
    • Replace pine nuts with walnuts
    • Try pecans or almonds
    • Omit nuts for nut-free version

Frequently Asked Questions

Q1: Can I make this vegan? A: Substitute eggs with flax eggs or commercial egg replacer.

Q2: How do I store these brownies? A: Store in airtight container at room temperature for 3-4 days.

Q3: Can I freeze these brownies? A: Yes! Freeze for up to 1 month. Thaw at room temperature.

Q4: Are these brownies really healthy? A: Healthier than traditional brownies, with nutrients from sweet potato and dark chocolate.

Q5: What if I can’t find panela? A: Brown sugar or coconut sugar work perfectly.

Storage and Make-Ahead Tips

  • Room Temperature: 3-4 days in airtight container
  • Refrigeration: Up to 1 week
  • Freezing: Up to 1 month
  • Make-Ahead: Bake a day in advance
  • Best Served: Slightly warm or at room temperature

Enjoy your Gluten-Free Sweet Potato and Pine Nut Brownies!