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Chocolate and sweet potato brownies recipe

Chocolate and sweet potato brownies recipe

59 ratings

Looking for a healthy and delicious chocolate fix? Look no further than these chocolate and sweet potato brownies! See method

  • Makes 16
  • Takes 40 mins plus cooling
  • 165 calories / serving
  • Freezable
  • Healthy
  • Vegetarian

Ingredients

  • 40ml light olive oil
  • 1 medium sweet potato (about 250g), peeled and cut into 2cm chunks
  • 95g classic 74% dark chocolate, chopped
  • 2 medium eggs
  • 85g low-fat natural yogurt
  • 100g light muscovado sugar
  • 60g medjool dates, pitted and chopped
  • 1½ tsp vanilla extract
  • 25g cocoa powder
  • ½ tsp baking powder
  • 60g oat bran
  • 40g ground almonds
  • 25g whole skin-on almonds, chopped

Each serving contains

  • Energy

    690kj
    165kcal
    8%
  • Fat

    9g 12%
  • Saturates

    3g 13%
  • Sugars

    12g 13%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 16.4g Protein 4g Fibre 3.1g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C, and line a 20cm square baking tin. Put the sweet potato in a heatproof bowl with 1 tbsp water, cover and microwave on high at 800W** for 3 mins until soft. If it’s not, continue to cook in 30-sec bursts until completely soft. Drain, then transfer to a food processor and blitz to a purée, or mash by hand. Spread over a plate to cool quickly.
  2. Put the chocolate in a heatproof bowl over a pan of barely simmering water, stirring occasionally until just melted. Remove from the heat and set aside for 10 mins to cool slightly.
  3. Return the sweet potato to the food processor and add the oil, eggs, yogurt, sugar, dates and vanilla; blitz until smooth. Gradually add the cooled chocolate, whizzing until incorporated.
  4. Transfer the mixture to a large mixing bowl. Sift over the cocoa and baking powder, then fold in the oat bran, ground and whole almonds, and a pinch of salt until just combined.
  5. Spoon into the prepared tin and bake for 20-25 mins until set but still a little soft in the middle. Leave to cool in the tin for 10 mins; transfer to a wire rack. Leave to cool for a few more mins before cutting into squares. They will keep for 2-3 days in an airtight container.

**Timing correct for a 800W microwave

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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