Sweet Potato Brownies

Sweet Potato Brownies

Chocolate and Sweet Potato?!

It seems an unlikely pairing I know.

But give it a go and I promise you’ll be pleasantly surprised! The sweet potato adds some welcome squelch to the brownie texture…..and you can feel virtuous, knowing that each bite is 1/3 vegetable!

I’ve been making this recipe for years, but I’ve recently tweaked it to add a bit more veg and a bit less sugar (anything to get more of the good stuff into my chocolate-brownie-obsessed Littles…..who haven’t noticed the difference!).

I’ve also tried it using coconut oil (which works just as well as butter for a dairy free option) and I’ve made it with (Doves Organic) gluten free flour very successfully for a coeliac friend. You could substitute the flour for ground almonds, but this makes a slightly denser brownie.

Chocolate Sweet Potato Brownies Recipe

One of the beauties of this recipe is that you make the whole thing in a saucepan – so there’s minimal washing up! First use the pan to boil and mash the potato, then remove the sweet potato to a plate to cool down a bit, but don’t bother washing out the pan before making the brownie batter in it!

Makes: 16 fairly large brownies or 25 little ones

Takes: 5 minutes to assemble plus 25 minutes to bake. Though you also need to peel and mash sweet potato. I often make this the day after we’ve had sweet potato mash for dinner. It’s easier to make more than you need for a meal, than start from scratch with prepping the potato when you’re baking. However, even if you do start from scratch, this recipe shouldn’t take more than an 1 ¼ hours in total.

Storage: These keep lovely and moist for 3-5 days after baking them (if they haven’t all been eaten by then!!). They can also be frozen, well wrapped, once they are completely cool.

Ingredients:

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140 grams butter (or coconut oil)

250 grams caster sugar

100 grams good quality cocoa powder

1/4 teaspoon salt (optional, but it does add a nice depth of flavour)

300 grams sweet potato – cooked and mashed (about 1 medium potato)

2 teaspoons pure vanilla extract

2 large eggs

75 grams Self Raising flour (Gluten Free Self Raising Flour works perfectly)

80 grams white chocolate chips, walnut or pecan pieces (optional)

Method:

  • If you don’t have leftover sweet potato mash to use, then start with that. First peel the sweet potato and chop it into small pieces. Boil in a pan of water until it is soft. Drain it, let the potato steam dry for a couple of minutes, and then mash it until it is smooth. Measure out 300grams ready to add to the brownies.
  • Preheat the oven to 180°C. Line the bottom and sides of an 9 x9inch square baking pan with parchment paper, leaving an overhang on two sides.
  • Combine the butter, sugar, cocoa, and salt in a medium-sized saucepan, and heat very gently, stirring regularly until the butter is melted and the mixture is combined – don’t worry if it looks a bit grainy at this stage.
  • Add the mashed potato and the vanilla to the pan and stir in well with a mixing spoon.
  • Add the eggs one at a time, stirring vigorously after each one.
  • When the mixture looks thick, shiny, and well blended, add the flour and chocolate chips or nuts, stir just until you cannot see streaks of flour any longer, then stop.
  • Pour the mixture into the pan and bake for 25 minutes or until a wooden skewer inserted into the middle comes out just about clean.
  • Leave the brownies to cool in the tin before turning them out and cutting into pieces. Serve just as they are, or dusted with icing sugar if you’re feeling fancy!

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