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Pistachio Chocolate Layered Brownies

Pistachio Chocolate Layered Brownies

If you are going to make a brownie, you might as well make it a three-layer one. This one starts with a fudgy sweet potato base sweetened with Natvia Gut Activation Sweetener (AU) / Natvia Synbiotic Sweetener (UK), gets a creamy pistachio filling packed with roasted nuts in the middle, and finishes with a smooth chocolate top. It keeps beautifully in the fridge and slices cleanly, which means it is just as good made the day before as it is fresh.

Prep Time: 20

Cook Time: 30

Servings: 9

Ingredients:

For the brownie base

  • 1 large sweet potato, peeled, chopped and cooked until soft
  • 100g gluten-free flour
  • 90g Natvia Gut Activation Sweetener (AU) / Natvia Synbiotic Sweetener (UK)
  • 30g unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 150ml oat milk
  • 150g Greek yogurt
  • 1 teaspoon vanilla extract

For the pistachio layer

  • 1 tablespoon coconut oil
  • 80g no-added-sugar white chocolate, finely chopped
  • 2 tablespoons pistachio cream
  • 1 scoop pistachio protein powder
  • 1 tablespoon soft cream cheese
  • 60g roasted pistachios, roughly chopped

For the chocolate top

  • 2 tablespoons unsweetened cocoa powder
  • 1 scoop chocolate protein powder
  • 2 tablespoons Natvia Gut Activation Sweetener (AU) / Natvia Synbiotic Sweetener (UK)
  • 1 tablespoon soft cream cheese
  • 1 to 2 tablespoons water, to loosen

Method:

  1. Preheat your oven to 180C (fan 160C). Grease and line a 23cm square baking tin.
  2. Blend all brownie base ingredients until thick and completely smooth. Spoon into the prepared tin and smooth the surface.
  3. Bake for 25 to 30 minutes until the top feels firm. Leave to cool completely in the tin.
  4. Melt the coconut oil and white chocolate together in a heatproof bowl over a bain-marie or in the microwave in short bursts. Stir until smooth and set aside to cool slightly.
  5. Stir in the pistachio cream, protein powder and cream cheese. Fold through the chopped pistachios.
  6. Spread the pistachio layer evenly over the cooled brownie base. Refrigerate for 20 minutes.
  7. Mix the cocoa powder, chocolate protein powder, Natvia Gut Activation Sweetener (AU) / Natvia Synbiotic Sweetener (UK) and cream cheese. Add water a little at a time until the mixture is spreadable.
  8. Spoon the chocolate top over the pistachio layer and spread to cover. Scatter extra chopped pistachios over if you like.
  9. Refrigerate for at least 1 hour until fully set, then remove from the tin and slice into 9 pieces.
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