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Triple Chocolate Brownie Bread

A triple chocolate treat with a hidden surprise!
Prep Time1 hr 10 mins
Cook Time55 mins
Total Time2 hrs
Servings: 10
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Triple Chocolate Brownie Bread

    • 3 Eggs
    • 1/3 Cup Maple Syrup
    • 2 teaspoon Vanilla Extract
    • 270 grams pureed/mashed roasted Sweet Potato to roast sweet potato; place a whole, unpeeled piece of sweet potato in a moderate oven for 60 minutes. When cooled, remove the skin and scoop out the mushy insides to use
    • 1/3 Cup Milk of choice
    • 3 teaspoons Baking Powder
    • 1 teaspoon Bicarb Soda
    • 1/2 Cup Coconut Flour
    • 1/4 Cup Arrowroot
    • 1/2 Cup Almond Meal seed meals can be substituted
    • 1/4 Cup Cocoa
    • Dash of Salt
    • 100 grams Chocolate Chips

    Chocolate Ganache

    • 1/3 Cup Coconut Cream can opened and in fridge overnight; spoon out thickened cream leaving behind watery contents
    • 1 Tablespoons Coconut Oil
    • 1 teaspoons Vanilla Extract
    • 100 grams Chocolate

    Chocolate and Chocolate Chips

    • 1/2 Cup Coconut Oil
    • 1/2 Cup Cocoa
    • 2 Tablespoons Maple Syrup
    • 2 teaspoons Vanilla Extract

    Instructions

    INSTRUCTIONS

      Triple Chocolate Brownie Bread

      • Preheat the oven to 175C/350F. Line and grease a loaf tin.
      • Place the eggs in the bowl of a kitchen stand mixer and beat for 5 minutes, or until fluffy.
      • Add the maple syrup and vanilla extract and beat on high until smooth.
      • Add the pureed Sweet Potato, beating on high.
      • In a separate bowl, sift together the dry ingredients.
      • Add the dry ingredients to the mixture on low until combined.
      • Fold through the Chocolate Chips.
      • Pour into the loaf tin and bake for 55 minutes, or until cooked through. Allow the loaf to cool in the tin before removing and icing with chocolate ganache (optional).

      Chocolate Ganache

      • Break the chocolate into small pieces and place in a heat proof bowl. Add coconut oil and vanilla extract.
      • In a saucepan, over medium heat, bring the coconut cream to the boil.
      • Pour boiling cream into the chocolate bowl and allow to sit for 5 min, before whisking to combine.
      • Allow to cool slightly before using.
      • If ganache cools and hardens, place the heatproof bowl over a saucepan of simmering water. Whisk gently until the lumps have broken and the ganache is smooth.
      • A ganached cake does not have to be kept in the fridge; however if the ambient temperature is too warm the ganache will soften. If you feel it's too warm or you notice the ganache becoming soft put it in the fridge.

      Chocolate and Chocolate Chips

      • Melt the coconut oil in a saucepan over a very low heat.
      • Stir in the Cocoa and maple syrup and vanilla if using. Allow to thicken slightly.
      • Pour the Chocolate into a medium lined baking tray and freeze for 1 hour.
      • Remove from freezer and use.
      • To make chips; Remove the Chocolate from the freezer and break into large pieces. Place the pieces in a zip lock freezer bag. Using a rolling pin, hammer, your feet etc bang the bag until the pieces are broken into smaller pieces.Use immediately or refreeze for later use. Alternatively, use a sharp knife and a cutting board to cut the chocolate into small pieces (this is the more grown up way to make Choc-chips).