Sweet potato brownies

Name: Sweet potato brownies
Total time: 50 min
Yield: 16 squares
Cuisine: American
Ingredients: 300 g baked sweet potato purée (about 2 medium potatoes); 2 eggs; 100 g natural peanut or almond butter; 4 tbsp maple syrup or honey; 5 tbsp unsweetened cocoa powder; 3 tbsp oat flour; 1/2 tsp baking soda; pinch of salt; 1 tsp vanilla extract; 40 g dark chocolate chunks

Time: 50 min16 squaresapprox. 110 kcal / serving (estimated)approx. 3 g protein / serving

Sweet potato brownies are a popular trick of American healthy baking: baked sweet potato gives natural sweetness, moisture and body, so almost no flour or sugar is needed. They are fudgy and chocolatey, and guests will never guess the secret.

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Method

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If you have no ready purée: bake the sweet potatoes at 200 °C for 45 minutes (or boil for 15 minutes), peel and mash until smooth.
Preheat the oven to 175 °C (160 °C fan) and line a 20×20 cm tin with baking paper.
Blend the sweet potato with the eggs, nut butter, syrup and vanilla with a stick blender or whisk until smooth.
Add the cocoa, oat flour, baking soda and salt and mix; fold in half of the chocolate chunks.
Smooth into the tin, sprinkle with the rest of the chocolate and bake for 25-30 minutes; the centre may stay slightly moist.
Cool completely, ideally chilling for 1 hour, then cut into squares.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Mash the potato until completely smooth, otherwise lumps remain.
Let it cool fully: warm it is too soft, cold it is fudgy and cuts cleanly.
The centre should stay slightly moist; don't overbake.
Keeps in the fridge for 5 days and freezes well.

Frequently asked questions

Can I use something other than sweet potato?

Pumpkin purée works similarly, but the result is less fudgy.

Is it flour-free?

Use almond flour or gluten-free oat flour in place of the oat flour.

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