Sourdough Sweet Potato Brownies (Vegan)

Updated at: Fri, 19 Jan 2024 13:17:06 GMT

Step 1

You’ll need a 9″x9″ brownie tin, oiled and lined with baking paper. Cuts into 16 squares.

Step 2

Preheat the oven to 180c/350f/gas mark 4. Meanwhile, steam the cubed sweet potatoes for 10 minutes, until just tender enough to mash. Set aside to cool for a bit. In a separate bowl, measure just 125g of the chocolate, Stork and creamed coconut and microwave for 30 second bursts, stirring in between, until just melted. (Use a bain marie if you prefer.) Leave to cool slightly.

Step 3

Mash the sweet potato and set aside. In a large mixing bowl, measure your starter.

Step 4

Add the melted chocolate mixture to the starter and whisk thoroughly by hand. Add the sugar, cocoa powder, vanilla, salt and baking powder. Mix again until you have a lovely thick, chocolatey gloopy batter.

Step 5

Now add the sweet potato and mix again. You’ll need to work it a bit to really break it up and get the batter smooth again. Lastly, add the remaining 75g chocolate and the nuts. Give it a final couple of stirs to spread ’em out evenly.

Step 6

Pour the mixture into your prepared tin and place in the middle of the oven for 25-30 minutes. Mine needed about 27 minutes (same as all my other brownies really) but it’s worth allowing a couple of minutes’ difference depending on your oven. Like all brownies, they’ll appear very undercooked, but they firm up as they cool. As long as they’ve got that crackly top and slightly crispy look around the edges, they’re probably done. Remove from the oven and allow to cool completely in the tin before attempting to lift them out, and better still, chill in the fridge before slicing. Serve with Oatly cream or find yourself some luscious dairy-free ice cream!

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