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Sweet potato brownies
- Charlotte Morgan
Published: July 4, 2017 at 3:00 PM
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Makes 9
Easy
Total time: 1 hr and 15 mins
plus cooling
A star rating of 5 out of 5.2 ratingsRate
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Sweet potatoes add natural sweetness so you need to use less sugar than a regular brownie recipe. It also makes the texture incredibly fudgy
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Try this twist on a brownie with sweet potato, or make our classic chocolate brownies, beetroot brownies, vegan brownies, air fryer brownies and chocolate orange brownies.
Ingredients
Nutrition
-
2 (around 400g) sweet potatoes
halved
-
100g unsalted butter
cubed
-
200g dark chocolate
chopped
-
125g light soft brown sugar
-
2 eggs
beaten
-
2 tsp vanilla extract
-
100g self-raising flour
-
25g cocoa powder
-
1 tsp ground ginger
-
100g dark chocolate chips
Nutrition: per serving
- kcal438
- fat25.3g
- saturates14.7g
- carbs42.8g
- sugars25.3g
- fibre5.9g
- protein6.3g
- salt0.21g
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Method
-
step 1
Heat the oven to 200C/fan 180C/gas 6 and butter and line a square 20cm brownie tin.
-
step 2
Wrap the sweet potatoes in foil, put on a baking sheet and roast for 35-45 minutes or until soft.
-
step 3
Once cool enough to handle, scoop out the flesh and measure 200g into a bowl.
-
step 4
In a pan, melt the butter and chopped chocolate over a low heat, stirring regularly.
-
step 5
Add the light soft brown sugar to the sweet potato, beat until smooth and stir through the melted chocolate and butter.
-
step 6
Slowly mix in the beaten egg, then the vanilla extract. Sift in the flour, cocoa powder and ground ginger and mix well.
-
step 7
Fold in the chocolate chips, pour into the brownie tin and smooth the top.
-
step 8
Bake in the oven for 20-25 minutes until just set and still a little soft in the middle. Cool in the tin then remove and cut into pieces.
Looking for alternative or more brownies ideas? Check out our best brownie recipes here
Authors
Charlotte MorganSub-editor and travel writer
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A star rating of 5 out of 5.2 ratings
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