Fudgy sweet potato chocolate brownies
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Time to make:
20 mins (Hands-on time: 15 mins)
$0.55 per serve
(at time of publication)
Full ingredients list:
140g fresh Medjool dates, pitted, chopped
1 cup mashed, steamed sweet potato
1 teaspoon vanilla extract
¼ cup macadamia oil
¼ cup pure cocoa powder, plus extra, to dust
½ teaspoon gluten-free baking powder
½ cup almond meal
Nutritional information (per serve)
Instructions and steps:
1 Preheat the oven to 160°C. Line a 20cm square cake tin with baking paper.
2 Place dates and 1 tablespoon of water in a microwave-safe bowl. Cover and microwave the dates on high for 1 minute. Roughly mash with a fork.
3 Place the sweet potato and dates in a food processor, and blitz until smooth. Add the eggs, vanilla and the oil, and process until well combined. Transfer to a large bowl.
4 Sift the cocoa powder and the baking powder into the sweet potato mixture, and stir together until just combined. Stir in the almond meal.
5 Pour the brownie mixture into the prepared tin and bake for 18–20 minutes, or until just firm when lightly pressed. Set aside to cool in the pan before cutting into 16 squares. Serve brownies dusted with extra cocoa.
The fudgy chocolate brownies will keep in an airtight container for up to three days.
About this recipe
First published: October 2018