Double Chocolate Brownie

double choc brownie

This Double Chocolate Brownie screams chocolate overload. If you’ve got a sweet tooth you’re going to love it!! The secret ingredient is kumara, my favourite vegetable. The kumara makes this brownie beautifully dense and you’d never guess it was in there. 


For the brownie…

1 cup of kumara (boiled and mashed)

2 eggs

1 teaspoon of vanilla essence 

1/2 cup of olive oil

1/2 cup of maple syrup

1/2 cup of cocoa powder

1/2 cup of NuZest chocolate protein powder

2 tablespoons of coconut flour

1 teaspoon of baking powder

1/2 teaspoon of baking soda

1/2 avocado (diced finely) 

For the chocolate topping…

1/4 cup of dark chocolate chips

1/2 tablespoon of coconut oil


Preheat oven to bake at 170.

Boil kumara (sweet potato) on oven top and mash.

Put all ingredients in your food processor or a large bowl. 

Mix until well combined, the mixture will be quite sticky. 

Pour evenly into a lined baking tin.

Bake for 45 - 50 minutes, checking every so often. 

While the brownie is cooling you can make the chocolate topping. 

On a low heat melt the dark chocolate and coconut oil, mixing as it melts. 

When mixture has fully melted, remove from pot and leave to cool for 10 minutes. 

When both brownie and topping have cooled, slice the brownie and pour chocolate topping over each piece.