For those of you who are craving a sweet treat during these grey January days. Why not try this twist on a traditional brownie. Sweet potato adds a natural sweetness, which enables you to use less sugar than a regular brownie recipe as well as a delicious fudgy texture. So you can use less sugar and treat yourself to a mouth-watering chocolate teatime treat!
(Makes around 8 – 10 slices)
- 1 medium sized sweet potato (around 200g) cooked and mashed to a puree
- 175g Butter or Coconut Oil (if you are diary free) melted
- 1 Free Range Egg
- 125g Rice Flour
- 125g Light Brown Sugar
- 85g Raw Cacao Powder
- 1 tsp Gluten Free Baking Powder
- ½ tsp Vanilla Extract
Preheat oven to gas 4, 180°C, fan 160°C.
1) Place all dry ingredients into a bowl.
3) Melt the butter (or coconut oil) and add to a separate bowl with all wet ingredients (cooked and mashed sweet potato, eggs, vanilla extract) and mix well until they are all combined.
4) Slowly add the dry ingredients into the mixture until both come together to form a batter.
5) Pour the brownie mixture into a rectangular shaped cake tin, pre-lined with baking parchment and bake in a pre-heated oven for between 15-20 mins until the brownie is set and cracking on top but should still be slightly gooey in the middle.
6) Leave to cool on a rack for 10-15 mins before slicing. Serve and enjoy!
N.B. If you want to add some extra crunch to your brownies….right before pouring the batter into the cake tin why not add a handful of your favourite chopped nuts!? We love to sprinkle in chopped pecans or walnuts.