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Chocolate and sweet potato brownies recipe
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Looking for a healthy and delicious chocolate fix? Look no further than these chocolate and sweet potato brownies! See method
Ingredients
- 40ml light olive oil
- 1 medium sweet potato (about 250g), peeled and cut into 2cm chunks
- 95g classic 74% dark chocolate, chopped
- 2 medium eggs
- 85g low-fat natural yogurt
- 100g light muscovado sugar
- 60g medjool dates, pitted and chopped
- 1½ tsp vanilla extract
- 25g cocoa powder
- ½ tsp baking powder
- 60g oat bran
- 40g ground almonds
- 25g whole skin-on almonds, chopped
Each serving contains
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Energy
690kj
165kcal
8%
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Fat
9g
12%
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Saturates
3g
13%
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Sugars
12g
13%
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Salt
0.1g
2%
of the reference intake
Carbohydrate 16.4g
Protein 4g
Fibre 3.1g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C, and line a 20cm square baking tin. Put the sweet potato in a heatproof bowl with 1 tbsp water, cover and microwave on high at 800W** for 3 mins until soft. If it’s not, continue to cook in 30-sec bursts until completely soft. Drain, then transfer to a food processor and blitz to a purée, or mash by hand. Spread over a plate to cool quickly.
- Put the chocolate in a heatproof bowl over a pan of barely simmering water, stirring occasionally until just melted. Remove from the heat and set aside for 10 mins to cool slightly.
- Return the sweet potato to the food processor and add the oil, eggs, yogurt, sugar, dates and vanilla; blitz until smooth. Gradually add the cooled chocolate, whizzing until incorporated.
- Transfer the mixture to a large mixing bowl. Sift over the cocoa and baking powder, then fold in the oat bran, ground and whole almonds, and a pinch of salt until just combined.
- Spoon into the prepared tin and bake for 20-25 mins until set but still a little soft in the middle. Leave to cool in the tin for 10 mins; transfer to a wire rack. Leave to cool for a few more mins before cutting into squares. They will keep for 2-3 days in an airtight container.
**Timing correct for a 800W microwave
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Baking recipes