Sweet Potato Brownie

Ingredients

  • sweet potato brownies
  • 250-300g baked sweet potato (i large potato)
  • 150g @sweetfreedomuk choc shot
  • 2 tbsp ground flax seed
  • 4 tbsp water
  • 250g wholemeal flour
  • 3 tbsp cocoa powder
  • 1/2 tsp baking powder
  • 4 tbsp rapeseed oil
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 100ml soya milk
  • pecan nuts and cacao nibs for decorating (optional)

Preparation

  1. To bake your sweet potato prick it all over with a fork and put in the oven at 200C for about 45 mins to 1 hour or until a knife can be pushed easily into the flesh. Leave to cool. Or if you are clever have baked potatoes the night before and reserve one

  2. In a small bowl mix the flax seed with the water and set aside

  3. Scoop the flesh of the sweet potato out from the skin and put in a large bowl. Mash with a fork

  4. Add the Sweet Freedom Choc Shot, oil, salt, vanilla and soya milk to the sweet potato and mix well, then add in the ground flax seeds and mix again

  5. Finally add the flour, cocoa powder and baking powder and mix until combined

  6. Spoon into a lined 20cm square tin and decorate the top if you wish with pecan nuts and cacao nibs

  7. Bake at 180C for 30 minutes. Remove from tin and leave to cool before cutting into 25 pieces

  8. Keep in an airtight container for 2-3 days or freeze. As they are quite small they don't take long to defrost

Related recipes

Load more