Guiltless Pleasure: Sweet Potato Brownies

Well, more or less guiltless.

In 2015 we had courgette brownies and avocado brownies, but now I want to go back to my first foray into the world of ‘healthy’ baking.

Presenting: sweet potato brownies!

This recipe, originally by Dan Lepard and available here on The Guardian website, is pretty much foolproof and has delicious results. Without further ado, let’s get stuck in:

Ingredients (I made a double batch, but below are the original measurements)

100g unsalted butter
200g dark chocolate, chopped
200g baked sweet potato, flesh scooped out
125g brown sugar (any sort)
2 medium eggs
2 tsp vanilla extract
100g plain flour
ΒΌ tsp baking powder
100g chopped pecans (I didn’t include these this time. Actually, blueberries work well with this recipe)

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1. Preheat the oven to 180/160 (fan-assisted)/350F/gas mark 4.

2. Line a baking tin with paper/grease with butter.

3. Take the sweet potatoes, pierce them with a knife, pop them on a microwave-proof plate and heat in the microwave on full power for 6-10 minutes. The duration will depend on the size and number of sweet potatoes. They should be baked totally through.

4. Melt the butter in a saucepan, add 125g of the chocolate and stir until melted.

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5. Grab a mixing bowl and add the cooked sweet potato flesh (throw away the skin).

6. Combine with the brown sugar until almost smooth.

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7. Mix in the butter and chocolate.

8. Add the eggs andΒ vanilla extract and beat until thick.

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9. Stir in the flour and baking powder until combined.

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10. If using pecans or blueberries, fold these in now. Add the remaining chocolate.

11. Spoon into the tin(s), even out the top and cook for 20-25 minutes.

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12. Leave to cool completely.

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13. Enjoy!

What’s your favourite healthy bake?

Charlotte x

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