I love making recipes that are healthier versions of the real thing, like my avocado brownies, but I hate when they change so much that they no longer resemble the original. Or when they require so many random expensive ingredients that they cost nearly £30 to make a batch! I made these brownies based on the idea of Deliciously Ella’s Sweet Potato Brownies, but with ingredients that you’re more likely to have in your cupboard and that cost a lot less, plus these taste more like normal brownies so you can sneak them past even the toughest of critic! They are easy to make, taste fudgy and delicious, plus they’re a delicious post obstacle course race snack (that is tried and tested!).
If you don’t have cacao, feel free to use regular cocoa powder, similarly plain flour would also work in these but wholegrain flour just makes them a little more nutrient dense (which you know I love!). I baked my sweet potatoes in the oven but feel free to blast yours in the microwave for between 10-15mins to speed things up!
Sweet Potato Brownie Recipe
125g coconut oil
200g dark chocolate – I used 80-85% cocoa solids
2tbsp cacao powder (regular cocoa powder also works)
250g baked sweet potato, flesh scooped out
125g soft light brown sugar
2 medium eggs
2tsp vanilla extract
100g wholegrain flour
1/2tsp baking powder
Line an 20.5cm (8in) square tray-bake tin (or similar) with greaseproof paper, and heat the oven to 180C (160C fan-assisted)/350F/gas mark 4.
Melt together the coconut oil and chocolate into a heatproof bowl set over a pan of gently simmering water (make sure the bowl doesn’t touch the water). Stir in the cacao and set aside to cool slightly.
In a separate bowl, mix together the sweet potato, sugar, eggs and vanilla. Sift over the flour and baking powder and fold to combine.
Fold the chocolate through the sweet potato mixture and spoon in to prepared tin. Bake for 20-25min, until just cooked. Allow to cool completely in tin before slicing into 16 squares.