Like crumble? Like brownies? Well if you make these, YOU CAN HAVE IT ALL. The consistency of the brownies are very moist and fluffy which nicely compliments the texture of the crumble on top. I also added a cheesecake swirl because it's Christmas season and I'm feeling extra - but it's totally optional. But I do recommend it.
Brownie
3/4c mashed avocado
2/3 c mashed Japanese sweet potato
1/2 c coconut sugar
1/2 c cacao powder
1 tsp vanilla extract
2 eggs
1/2 c coconut flour
1/3 c water
pinch of pink salt
Crumble Topping
2/3 c oat flour
3 tbsp coconut sugar
1/2 tsp ground ginger
2 tsp cinnamon
pinch of nutmeg
1/2 tsp vanilla extract
2 tbsp ghee
1 tbsp water
Cheesecake Swirl (Optional)
3 tbsp organic cream cheese
3 tbsp coconut yogurt
1/2 tsp vanilla extract
1 tbsp honey
Method
Preheat oven to 170c and grease and line a 7x7" pan
Make the crumble by putting all the ingredients in a large bowl and crumble with your fingers until crumbly and chunky, set aside.
If adding the cream cheese swirl, whisk all the ingredients in a bowl and set aside.
Blend the avocado, sweet potato, cacao powder, coconut sugar and vanilla in a processor until smooth, add eggs one by one and blend again until combined.
Transfer to a large bowl and sift in the coconut flour and pink salt, fold a little, then slowly fold in the water until all evenly combined.
Pour into the prepared pan and smooth over with a spatula.
Add the cream cheese with a tablespoon and evenly 'blob' around the pan. With a small sharp knife swirl around and make it pretty.
Place in the oven to bake for 10 minutes, take out and scatter the crumble on top then press down slightly.
Put back in the oven to bake for another 20-25 minutes, until the crumble is golden on top and a toothpick comes out clean.
Allow to cool in pan then cut into squares and enjoy!