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.
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)
- 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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