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Fudgy Kumara Chocolate Brownies

Written by: Antonia Radon

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Published on

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Time to read 2 min

Information

Prep time

20 min

Cook time

40-45 min

Servings

12

Category

Brownies

Dietary

Gluten-free, Dairy-free

If you love rich chocolate brownies but want something a little more wholesome, these fudgy kumara brownies are a delicious surprise. Kumara (New Zealand sweet potato) adds natural sweetness, moisture, and a beautifully soft texture that makes these brownies irresistibly fudgy.


This recipe is naturally dairy-free and refined-sugar reduced, using ingredients like dates, cacao, and coconut sugar for deep chocolate flavour. The kumara blends seamlessly into the batter, creating a brownie that is rich, dense, and incredibly satisfying.


We love serving these brownies warm with homemade desserts during our Arapawa Blue Pearls tours, where guests often ask for the recipe after tasting them.


Perfect with a cup of coffee or tea, these brownies are a great way to enjoy chocolate while using wholesome ingredients.

Ingredients


  • 80g finely chopped dates
  • 450g kumara/sweet potato
  • 4 Tbsp Ground Flaxseed
  • 6 Tbsp Cold Water
  • 1/3 cup Ground Almond Meal
  • 3/4 cup Cacao Powder
  • 1 1/4 cup Coconut Sugar
  • 1/4 cup Hemp Seeds 
  • 1/2 cup Smooth Peanut Butter
  • 1/4 cup Melted Coconut Oil
  • 1 Tbsp Pure Vanilla Extract
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 3/4 tsp salt
  • Optional: 3 Tbsp Protein Powder

Directions


  1. Preheat the oven to 180°C (355°F) and line a brownie tin with baking paper.

  2. Soak the dates. Place the chopped dates in a bowl and cover with boiling water. Let them soften for 10 minutes, then drain.

  3. Peel the kumara and cut into 2cm cubes. Add to a saucepan with 2 cups of water, cover, and steam over high heat for 12 minutes, or until very soft.

  4. While the kumara cooks, make the flax egg by mixing the ground flaxseed and cold water in a small bowl. Stir and set aside for 5 minutes to thicken.

  5. Blend the batter. Add the drained dates, flax egg, almond meal, cacao powder, coconut sugar, hemp seeds, peanut butter, coconut oil, vanilla extract, baking powder, baking soda, salt, and optional protein powder to a blender or food processor.

  6. Once the kumara is cooked, drain well and add to the processor. Blend on high until a silky smooth batter forms.

  7. Scrape the batter into the prepared tin and smooth the top.

  8. Bake for 40–45 minutes, until the top is set but the centre remains soft and fudgy. The brownie will sink slightly as it cools.

  9. Allow to cool for 30 minutes before slicing if serving warm.


Tips


Use very soft kumara

The softer the kumara, the smoother your brownie batter will be. If needed, steam a few extra minutes until it is completely tender.


Don’t overbake

For the best fudgy texture, remove the brownies while the centre is still slightly soft.


Let them cool

Cooling helps the brownies firm up and develop their rich texture.


Serve warm

These brownies are especially delicious slightly warm, perhaps with a little whipped cream or yoghurt.


storage


Store the brownies in an airtight container in the fridge for up to 5 days. They also freeze well for up to 2 months.

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