The dense, fudge-like texture of these chocolate brownies may lead you to think they are extremely decadent, but actually they are made from sweet potato and are relatively healthy. They are easy to make and will go down a treat with those who have a sweet tooth but are watching their waistline.
2 Medium sized Sweet Potatoes - peeled and chopped
1/2 Cup good quality Cocoa Powder or Organic Raw Cacoa Powder
1/4 Cup Coconut Oil
1 Free Range Egg
1/4 Cup Zylitol/Fructose or Sugar
1 Cup Flour (Spelt, Almond or Wheat)
2 Tbsp Maple syrup
2 Tbsp Almond or Peanut Butter
1 tsp Vanilla Essence
1 tsp Bicarb
100g Chocolate Chips
100g good quality Dark Chocolate to melt over the top
- Preheat the oven to 180°C.
- Place a sheet of baking paper to line your brownie dish.
- Steam the Sweet Potato for around 35 minutes and then place it in a mixing bowl and mash it with a fork until almost pureed.
- Beat the egg in a separate bowl and add the vanilla essence to it.
- Add the oil and egg mixture to the sweet potato.
- Sift the flour, bicarb and cocoa to the mixture.
- Add the Maple Syrup, Nut Butter and sugar/zylitol and mix.
- Add the chocolate chips and mix thoroughly.
- Spread the mixture evenly into your prepared brownie dish and bake on the middle shelf for 20 minutes at 180.
- Once out the oven, turn out onto a board and then spread the chocolate over the brownies, allowing it to melt.
- Cool for 10 minutes and then cut through into squares.
Makes around 16