Sweet potato brownies

Why eat brownies when you can eat sweet potato brownies? Bump up the fibre, nutrition and the yum factor!

Serves: 16

Time to make: 45 mins

Ingredients

More weights & measures

100g reduced-fat spread
200g dark chocolate chips
200g baked sweet potato/ kumarasweet-potatoX, mashed (orange flesh is best, 400g chopped raw sweet potato,
baked at 180ºC for 30 mins, will yield 200g cooked)
1 cup soft brown sugarlight brown cane sugarX
2 eggs
2 teaspoons vanilla extract
¾ cup flour
¼ teaspoon baking powder
100g hazelnuts (or other nuts), chopped
2 teaspoons icingfrostingX sugar, sifted (optional)

Instructions

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1 Preheat oven to 180ºC. Lightly grease a square loose-based cake tin and line with baking paper.

2 In a microwave-proof bowl place spread and ¾ of the chocolate chips. Heat until spread is completely melted. Stir to melt chocolate completely.

3 In a separate mixing bowl combine sweet potato and sugar. Mix until smooth. Stir in chocolate
mixture, then add eggs and vanilla. Beat until thick.

4 Stir in flour, baking powder, nuts and the remaining chocolate. Pour into prepared tin and
bake for 30 minutes or until firm to touch but still slightly moist. Cool completely in the tin.

5 Cut into 16 even-sized squares and sprinkle with icing sugar, if using.

Variations

Make it gluten free: Use gluten-free flour and baking powder and check chocolate chips and icing sugar are gluten free.

HFG tip

Store in a sealed container for up to four days

Nutrition Info (per serve)

Calories 215 cal

Kilojoules 900 kJ

Protein 4 g

Total fat 12 g

Saturated fat 3 g

Carbohydrates 25 g

Sugar 18 g

Dietary fibre 1 g

Sodium 50 mg

Calcium 40 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.