Sweet Potatoe Brownies

Perfect fuel with slow release carbs for post-training refuelling.

Prep Time45

Servings: 16

Calories: 215kcal

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)

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.

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.