These delicious little morsels are divine… and taste like they should be sinful!

The beauty is these brownies are predominately sweet potato – don’t freak out now! I know we are used to brownies rammed with refined flour, chocolate chips, sugar and butter, but these still taste delicious and your conscience will feel a lot better about them too. The sweet potato provides both the caramel flavour and the fudgey texture, yet also amps up the nutritional density (rich in vitamin A, B6, C and D, alongside iron and magnesium)! I have also switched the butter for coconut oil (healthy cholesterol-reducing fats and lauric acid), added pecans (vitamin E rich), used pure cocoa (iron rich) and added cacoa nibs (magnesium rich)… so overall we have one heck of a healthy brownie.

I made these brownies for a picnic with my cousins, at the beautiful Green Park, and they went down a storm (shout out to Jo and Ned!). The great thing is, they are so rich that one batch will last you some time! With the leftovers I made a freezer stash, wrapping each brownie individually so I can grab one every morning to take with me into work = easy.

Ingredients Serves 14

2 large sweet potatoes

75ml brown rice syrup

50g coconut oil

1/2 tsp vanilla extract

50g self-raising flour

50g unsweetened cocoa powder

1/4 tsp bicarbonate of soda

3 eggs, beaten

150g pecans, chopped

100g cacoa nibs (optional)

Method

1. Preheat the oven to 180 degrees celcius
2. Peel the sweet potatoes and cut into 6 pieces, place on a baking tray and bake for 20 minutes
3. Once cooked, blend or mash into a smooth puree
4. Once cooled add syrup, oil, vanilla extract, flour, cocoa, and soda. Mix with an electric whisk or by hand
5. Gradually add eggs, nuts and cacoa nibs (if using)
6. Pour into a greased brownie/baking tin and bake for 30 minutes (or a little longer if you want them more cakey and less fudgey!)
7. Allow to cool and store in an air tight container