- Serves: Makes 12-15
- Cook Time: 25 minutes
- Prep Time: 15 minutes
- Effort: easy
- 100 g unsalted butter, cut into small pieces
- 200 g dark chocolate, chopped into small pieces
- 200 g baked sweet potatoes, flesh scooped out
- 125 g dark brown sugar
- 2 medium eggs, beaten
- 2 tsp vanilla extract
- 100 g plain flour
- 25 g cocoa powder
- 1/4 tsp baking powder
- 100 g dark chocolate chips
Tips and Suggestions
Choose small sweet potatoes and roast them in their skin; about 500g raw sweet potatoes should give about 200g cooked flesh.
They should be soft and squishy after about 30 minutes roasting in the oven at 200 degrees. Measure out your other ingredients whilst the potatoes are roasting, so that you can then use them straight away.
1. Preheat heat oven to 180C/160C fan/gas 4 and line an 18cm square baking tin (or similar) with greasproof paper.
2. Put the chocolate and butter together in a pan over a medium heat, and stir until both have melted. In a bowl, beat the sweet potato flesh with the brown sugar until almost smooth, then mix in the melted butter and chocolate mixture.
3. Add the eggs and vanilla, beat until thick, then stir in the flour, cocoa and baking powder. Fold in the chocolate drops. Pour the mixture into the tin, smooth the top and bake for about 20-25 minutes, until the brownie is barely cooked but still a bit soft under the crust. It will firm up once cooled!
4. Leave to cool completely in the tin before slicing into small squares
Rate This Recipe