Dense chocolatey brownies covered with a thick fudgy frosting is my idea of absolute heaven. However, this brownie recipe contains a secret ingredient and if it wasn’t for the recipe title, you would never guess what it is. Sweet potato! I know it sounds like a weird addition to a sweet recipe, but it really works and gives these brownies it’s soft velvety texture.
I love chocolate and most probably eat it every day in some shape or form. Sometimes, nothing but the real deal will do, but there are other times when I want all that chocolatey goodness, but in a kick of healthy nutrients too. There are plenty of healthier ways to get your chocolate fix when you’re feeling the need and these 5 ingredient brownies are definitely one of them.
- 500 g sweet potatoes cooked
- 4 eggs
- 4 tbsp Clarks Date Syrup
- 150 g /2 cups ground almonds
- 125 g /12 tbsp cocoa powder the more you add the more bitter the brownie
- 2 tbsp water
- 2 heaped tbsp cocoa powder
- 3 tbsp maple syrup
Preheat the oven to 180 degrees and line a baking tray with greaseproof paper.
Beat together the cooked sweet potato with the eggs and date syrup until smooth.
Pour in the ground almonds and cocoa powder and mix until combined.
Pour the brownie batter into the lined tray and bake for 20-30 minutes. Once cooked allow to cool before cutting.
Mix together all the ingredients until smooth and spread a thin layer over the cooled brownies.
To cut out the refined sugar, I used Clarks Date Syrup which provides a natural sweetness without compromising on texture or taste. Just like Clarks, I believe that everyone deserves to have a little bit of sweetness in their life, even when they are trying to be healthier. Date syrup is made of pure dates and contains no additives or preservatives, which makes it a lovely choice for healthy baking.
The gooey chocolate sauce on top of the brownies is delicious and although completely optional I think it really makes them taste extra special. I’ve taken these brownies around to my friend’s houses and they were completely oblivious to them containing sweet potato and totally surprised once they were let in on the secret. You can’t even taste any hint of sweet potato, it simply adds to the dense fudginess that everyone loves about brownies.
Have you added any vegetables to sweet recipes before? What did you think? Did your friends and family pick up on the fact that they were eating vegetables as they tucked in?
*Recipe commissioned by Clarks, but all opinions are my own.
**Clarks will be appearing at the BBC Good Food Show in Birmingham this year (24th-27th November).