Sweet potato brownie

Fudgy Sweet Potato Brownies Ingredients • 1 cup cooked sweet potato purée (approximately 250 g) • ⅔ cup nut butter (almond butter or tahini) • 4 tbsp melted coconut oil • ½ cup maple syrup • 2 tsp vanilla extract • ⅔ cup unsweetened cocoa powder • 6 tbsp almond flour • 1 tsp baking soda • 1 tsp salt • 1 cup dark chocolate chips Method 1. Preheat your oven to 165°C fan. 2. Scoop out the flesh of your baked sweet potatoes and mash or blend until completely smooth. 3. Mix the sweet potato purée, nut butter, melted coconut oil, maple syrup and vanilla. 4. Add the cocoa powder, almond flour, baking soda and salt. Mix until combined. 5. Fold in the chocolate chips. 6. Spread into a lined 20 × 20 cm baking tin. 7. Bake for 22–28 minutes. The edges should be set, but the centre should still be slightly soft. 8. Allow to cool completely in the tin, then refrigerate for 1–2 hours before slicing. The secret to the fudgy texture: Don’t overbake! They will firm up considerably as they cool, especially in the fridge.

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