When you hear ‘sweet potato brownies’ you might think, ‘hmmmm’, they may not be super tasty, or indeed taste anything like you’d expect a good brownie to taste. But let me tell you, these bad boys are simply divine! The sweet potato adds a delicious squidgy texture to these (healthier) treats, they are full of chocolate flavour and yet still taste indulgent.
Ingredients:
- 1 large sweet potato, peeled, chopped and cooked until soft
- 2 tablespoons smooth nut butter
- 3 tablespoons maple syrup
- 2 eggs
- 50ml oat milk
- 1 teaspoon vanilla extract
- 120g gluten-free flour
- 50g sweetener
- 40g cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 70g dark chocolate chunks
Make them!
1) Place the cooked sweet potato, nut butter, maple syrup, eggs, milk and vanilla into a food processor and whizz up until quite thick and smooth (or mash together well in a large bowl).
2) Add in the flour, sweetener, cocoa powder, baking powder and cinnamon and mix until combined. Mix in most of the chocolate, saving some pieces to scatter on top.
3) Spoon into a greased and lined 9×9 in baking tin and spread out well. Scatter over the remaining chocolate, then place in the oven at 180C for 15-20 minutes (if you need longer, cover with tin foil and do not bake any longer than 30 minutes) until dense and soft but still a little bit soft.
4) Allow to cool a little then cut into 9 pieces and enjoy warm or once cooled!
