Fudgy sweet potato chocolate brownies

Fudgy chocolate brownie made moist with sweet potoato and lower sugar with dates. This recipe is an easy, gloriously gooey chocolate treat and can be made gluten free.

Serves: 16

Time to make: 20 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

¾ cup pitted and chopped Medjool dates
1 cup cooked, mashed kumarasweet-potatoX
2 eggs
1 teaspoon vanilla extract or essence
¼ cup macadamia oil (see tips)
¼ cup cocoa powder, plus extra to dust
½ teaspoon baking powder
½ cup almond meal

Instructions

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1 Preheat the oven to 160°C. Line a 20cm square cake tin with baking paper.

2 In a microwave-safe bowl, place dates and 1 tablespoon water. Cover and microwave on high for 1 minute. Roughly mash dates with a fork.

3 In a food processor, blitz kumara and dates until smooth. Add eggs, vanilla and oil and process until well combined. Transfer to a large bowl.

4 Into the kumara mixture, sift cocoa and baking powder and stir until just combined. Sprinkle and gently mix in the almond meal.

5 Pour 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.

Variations

Make it gluten free: Check cocoa and baking powder are gluten free.

HFG tip

If you don’t have macadamia oil, you can use another mild-tasting oil.

The fudgy chocolate brownies will keep in an airtight container for up to three days.

Nutrition Info (per serve)

Calories 103 cal

Kilojoules 430 kJ

Protein 2 g

Total fat 6 g

Saturated fat 1 g

Carbohydrates 10 g

Sugar 7 g

Dietary fibre 2 g

Sodium 30 mg

Calcium 30 mg

Iron 0.5 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.