Healthier Sweet Potato Brownies
Description: Healthier Sweet Potato Brownies. Higher in fibre from the cooked sweet potato with the perfect level of sweetness and gooeyness! A perfect snack for the kids after school or at the weekend or in the lunchbox too if allowed!
Ingredients
- 350g raw sweet potato (250g cooked puree)
- 3 eggs
- 3/4 cup honey/ agave syrup/ maple syrup
- 1 tsp Dr. Oetker vanilla extract
- 40g fine dark cocoa powder (Dr. Oetker)
- 130g plain flour
- 1 tsp Dr. Oetker baking powder
- 50g butter, melted
- 100g chocolate chips of choice (Dr. Oetker)
- vanilla yoghurt
- chia seed jam
Instructions
- Preheat the oven to 180°C fan.
- Line an 8in (or 20cm) square tin with parchment paper.
- Peel and chop the sweet potato into 1.5 inch cubes. Steam or boil in a pot of water until fork tender.
- Strain and cool for about 20 minutes.
- Mash or blend the sweet potato to a puree.
- Add the 3 eggs, honey, vanilla, and melted butter, and blend well again.
- Pour the wet mixture into a large bowl.
- Sieve in the plain flour, baking powder, and cocoa powder.
- Stir with a rubber spatula. Don't overmix it.
- Add the chocolate chips, mix, and pour into the tin.
- Bake for approximately 25 minutes. Check with a cocktail stick; it should come out clean. A little under-baked is also good.
- Storage: Good for 3 days in an airtight container.
- Freezer: Bag up and freeze for up to 3 months. Defrost in an airtight container on the counter for 1 hour.
- Serve warm with vanilla yoghurt, fresh cream, ice cream, or homemade chia berry jam.