sweet potato brownies

Makes 1 loaf tin, 8 squares

These flourless small batch brownies are nothing short of spectacular. I must say that if something is chocolatey & fudge like, well it’s probably going to get top marks from me. As always feel free to double the recipe, they will be gone before you know it!

Ingredients

1 C packed cooked sweet potato - (around 1 medium Japanese sweet potato) (baked for 40 min or microwave (and pierce skin) for 4-5 min.) Remove skin and let cool. Measure amount after mashed.

3 Tbsp melted oil/ghee cooled

2 medium eggs room temp

2 Tbsp maple syrup

2 Tbsp granulated sugar of choice (I used coconut)

3 Tbsp cocoa powder

1/2 tsp baking powder

1/2 tsp baking soda

Salt

Mash the sweet potato well, trying to get rid of any lumps before adding in the oil which will help make a smoother texture. Add the rest of the wet ingredients, mix well, then add the remaining ingredients. Fold through a handful of chocolate chips and pour into a lined loaf tin. Bake for 20 - 25 min at 175 C, giving the tin a tap on the bench halfway through cooking (helps the texture). Depending on your preference, take it out on the early side if you like it fudgy or leave it in if you prefer it a bit more cakey. Top with my hot fudge sauce and DEVOUR. Or if you don’t, keep airtight in a container - I personally keep these in the freezer and heat them in the microwave for a few seconds before eating!