Floursome with plenty of spice, packed with fuel from the rice, with protein from the mince.
Sweet Potatoe Brownies
Perfect fuel with slow release carbs for post-training refuelling.
Servings: 16
Calories: 215kcal
Ingredients
- 100 g reduced-fat spread
- 200 g dark chocolate chips
- 200 g baked sweet potato/ kumara mashed (orange flesh is best, 400g chopped tam sweet potato, baked at 180°C fo 10 mins, will yield 200g cooked)
- 1 cup soft brown sugar
- 2 eggs
- 2 tsp vanilla extract
- ¾ cup flour
- ¼ cup baking powder
- 100 g hazelnuts (or other nuts) chopped
- 2 tsp icing sugar sifted (optional)
Instructions
- Preheat oven to 355℉. Lightly grease a square loose-based cake tin and line with baking paper.
- In a microwave-proof bowl place spread and ¾ of the chocolate chips. Heat until spread is completely melted. Stir to melt chocolate completely.
- In a separate mixing bowl combine sweet potato and sugar. Mix until smooth. Stir in chocolate mixture, then add eggs and vanilla. Beat until thick.
- Stir in flour, baking powder, nuts and the remaining chocolate. Pour into prepared tin and bake for 30 minutes or until firm to touch but still slightly moist. Cool completely in the tin.
- Cut into 16 even-sized squares and s srinkle with icing sugar, if using.
Notes
Make it gluten free Use gluten-free four and baking powder and check chocolate chips and icing sugar are gluten free.
Cook’s tip
Store in a sealed container for up to four days.
Holst, Simon; Holst, Alison; (Sep 2025) 3 Ways with Rice in: Healthy Food Guide
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them by taking photos of the meal I produce for myself.
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