Kumara brownies

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

First published: Oct 2012

Serves: 16

Time to make: 45 mins

Hands-on time: 15 mins

Total cost: $8.00 / $0.50 per serve

(at time of publication)

Ingredients

More weights & measures

100g reduced-fat spread

200g dark chocolate chips

200g baked kumarasweet-potatoX (orange flesh is best), mashed

1 cup soft brown sugarlight brown cane sugarX

2 medium-sized eggs

2 teaspoons vanilla extract

¾ cup flour

¼ teaspoon baking powder

100g chopped hazelnuts or other nuts

2 teaspoons icingfrostingX sugar, sifted

Instructions

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

2 Place spread and three-quarters of the chocolate chips in a microwave-proof bowl and heat until spread is completely melted. Stir to melt chocolate completely.

3 In a separate bowl mix kumara and sugar together until smooth. Add spread and chocolate mix, eggs and vanilla. Beat until thick.

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

5 Cut in even-sized squares and sprinkle with icing sugar.

Variations

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

HFG tip

This recipe is low kJ when eaten as a dessert.
Store in a sealed container for up to four days.

Nutrition Info (per serve)

Calories 215cal

Kilojoules 900kJ

Protein 4g

Total fat 12g

–Saturated fat 3g

Carbohydrates 25g

–Sugars 18g

Dietary fibre 1g

Sodium 50mg

Calcium 40mg

Iron 1mg

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.

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