The Best Sweet Potato Brownies
12 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 400 g sweet potatoes
- 200 g dark chocolate
- 100 g butter
- 125 g dark brown sugar
- 2 eggs
- 85 g self-raising flour
- 15 g cocoa powder
- 100 g chocolate chips or chopped pecans
Method
- Cook the sweet potatoes: pierce with a knife and microwave for 5โ6 minutes until really tender. Allow to cool, then cut in half and scoop the flesh into a mixing bowl. Mash until smooth.
- Heat the oven to 160ยฐC fan, Gas 4 and line a square 20cm brownie tin with baking paper. Leave the chocolate in its wrapper and bash on the worktop until broken up (or chop roughly).
- Melt the butter in a small pan over a low heat, then add the chocolate and stir until melted.
- Add the brown sugar and eggs to the sweet potato, mash until smooth, then mash in the melted chocolate and butter, followed by the flour and cocoa powder. Spread into the baking tin.
- Bake for 20โ25 minutes until just set and still a little soft in the middle. Cool in the tin, then remove and cut into pieces.