Fudgy sweet potato chocolate brownies
- 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
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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.
Make it gluten free: Check cocoa and baking powder are gluten free.
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)
Total fat 6g
–Saturated fat 1g
Dietary fibre 2g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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