#trust之美#low-fat Sweet Potato Brownie

Name: #trust之美#low-fat Sweet Potato Brownie
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Mashed sweet potato; 160g Cake flour; 4 pieces egg; 40g Instant coffee powder; 70g walnut; 70g peanut kernel; 12g almond slices; 40ml honey; 1 tsp salt

by Scattered 2011

4.7 (1)

Favorite

Difficulty

Hard

Time

Serving

One autumn rain and one cold~~ten autumn rains to wear cotton~~~
It’s not only necessary to wear cotton in the cold, but also to eat warm, energy-rich delicacy~~Otherwise, how to resist this cold wind, rain and snow~~~
Autumn fat needs to be pasted, but it should not be pasted indiscriminately.
So now, believe me, you need this [low-fat sweet potato brownie]~~~
Oil-free, sugar-free, full sweet potatoes, and high-energy nuts~~~delicious, low-fat, fruity~~~"

Ingredients

#trust之美#low-fat Sweet Potato Brownie

1. Prepare the ingredients: mashed sweet potatoes, cake flour, eggs, honey, instant coffee powder, walnuts, peanuts, almond slices, and brownie open bottom cake pan;

2. Cut walnut kernels into pieces, fry 35g walnut kernels in an air fryer for 3-5 minutes, then pour out;

3. The peanuts are also fried in an air fryer for 3-5 minutes to remove the peanut coats;

4. Put the mashed sweet potato into eggs, cake powder, instant coffee powder, honey, salt;

5. Stir evenly;

6. Add fried walnut kernels and 35g peanut kernels;

7. Continue to stir evenly;

8. Prepare the mold; if the mold is sticky, put greased paper on it;

9. Pour the batter and try to smooth it with a spatula; the spatula can be slightly dipped in water to make it easier to smooth;

10. Sprinkle the remaining walnuts, peanuts, and almond slices; press them slightly into the batter;

11. Put it in the "divider" matched with the mold; gently press it into the batter, don't put it on the surface;

12. Preheat the oven up and down at 180 degrees;

13. Place the mold in the middle of the oven and bake for 30 minutes;

14. After the procedure is over, take out the molds, the delicious brownies are sliced one by one, don't need to cool down before cutting them; delicious without waiting.

Tips:
1. The mold I use is Yangchen non-sticky film, so the mold does not need to be oiled;
2. Cake flour can be replaced with low-gluten flour; instant coffee powder can be replaced with cocoa powder;