Chai-Laced Flourless Fudge Brownies

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022

Ingredients

1 and 1/2 cups raw walnuts
1 cup chocolate chips
1/4 cup olive oil
1 cup cooked sweet potato
1/2 cup dates
1/2 cup strong coffee
1/4 cup seed butter - tahini or sunflower
1 tablespoon vanilla extract
4 eggs
3/4 cup coconut sugar
1/2 teaspoon salt
Dry
1/4 cup cocoa powder
1 teaspoon baking powder
1 teaspoon each (chai): ginger, cinnamon, nutmeg & cardamom ground spices
Top (optional)
1 cup dark chocolate chips
1 tablespoon coconut oil
large crystal salt
14 raw walnut halves 

Makes 14 brownies

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Instructions

1. Prepare 2 12-cupcake-tins with 14 paper inserts or grease liberally 14 square brownie tins with olive oil. Preheat oven to 350ºF/180ºC.
2. Toast walnuts in oven for 5-7 minutes until lightly browned. Watch carefully as they will burn quickly. Rough chop and set aside.
3. Combine olive oil with chocolate chips in a microwave safe bowl and heat for 60-90 seconds. Let sit for 3 minutes, then stir to combine into a glossy chocolate sauce. Set aside to cool.
4. In a blender combine sweet potato, pitted and chopped dates, hot coffee, seed butter and vanilla. Blend on medium speed until mostly smooth. Transfer batter into a large bowl. Make a well in the center and add eggs, coconut sugar and salt. Whisk for 2 minutes, until fluffy and creamy as the two batters blend. Finally, stir in the melted chocolate sauce.
5. Add all dry ingredients: cocoa powder, baking powder, 4 teaspoons ground chai spice and stir into the wet batter. Fold in the toasted walnuts.
6. Scoop batter into prepared tins. Fill each about two thirds full until you run out of batter. Bake 14 to 16 minutes. Do not overbake, these brownies will firm as they cool in the pan.
7. Top: To make these brownies extra chocolatey, you can dip the tops into melted chocolate. Combine chocolate and coconut oil in a microwave safe bowl and microwave for 60 to 90 seconds. Remove and stir to combine into a glossy, smooth chocolate coating. Once cooled, dip each brownie and top with one raw walnut half plus crystal salt.

Photos by Brian Byllesby

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