Keeping it simple with natural ingredients and natural flavours, but whats the secret?
In the UK you probably wouldn’t expect sweet potato to make a tasty dessert. Yet in Asia it crops up quite often, in some interesting sweet dishes, like chinese sweet potato and ginger soup. It makes sense, sweet potato is naturally sweet and sticky. It’s not just Asia that recognises it’s place in desserts, ever heard of sweet potato pie?
In this case, sweet potato is used as an egg substitute, which makes the brownies fudgy and delicious. At the same time, it adds a natural sweetness. This makes them slightly healthier than other options, because less sugar is needed.
Coconut has a very strong place in desserts in general, but in Asia it’s the foundation to so many desserts that it’s fair to say they pretty much own it. Using coconut cream was pure guesswork based on it’s texture and composition, usually I do a lot of research when I’m creating new recipes. But honestly I didn’t see anything that indicated using this would work in brownies. All you need to know is that it does work and it works very well.
In the end what you get is fudgey brownies, rich with chocolate and with a little indulgent hint of coconut.