Brownie with a double whammy…
First the shock, NO butter or cream, then the surprise, sweet potato! This dessert is pure decadence and calorie heaven! A chocolate brownie that’s gooey, sticky, fudgey and won’t stick to your thighs! Sinful! How is this possible without butter, flour or cream? Well, it’s a common misconception out there that if you’re trying to lose weight or cut down on fats and sweets, you have to give up creamy and chocolatey textures all together, but that’s not entirely true. There are so many ways and great ingredients out there to substitute the elastic twanging, calorie packed ingredients! Just like the sweet potato in this recipe, replaces the butter and cream. It adds extra sweetness and moisture into the brownie without compromising on the taste. This sweet treat tastes like you’d expect a brownie to taste, really, really bad for you! In fact, this recipe has half the calories and fat compared to the conventional way of the making a brownie. I would still advise you to practice moderation, they’re very addictive!
I couldn't help it, I took a spoonful!
I couldn't help it, I took a spoonful!
Ingredients:
400g sweet potato, baked in their skins until soft, then cooled
3 free range eggs
140g light muscavado sugar
60g dark muscavado sugar
Pinch of salt
150g dark chocolate-70% cocoa, melted and cooled
100g ground hazelnuts or almonds
2 teaspoons semolina flour
70g good quality cocoa powder
1 teaspoon baking powder
1 teaspoon vanilla extract
150g turkish delight, chopped or blanched almonds, chopped
Directions:
Heat the oven to 160°C.
I microwaved the sweet potatoes for 10 minutes on a high heat till they’re soft or they can baked in the oven (takes longer). Line a square brownie tin with greaseproof paper.
In a clean, dry bowl mix eggs, sugars and salt until they become really voluminous and pale. This will take about 5 minutes.
Scoop out the sweet potato from their skins and mash with a fork. Fold in the chocolate, sweet potatoes, ground hazelnuts, semolina flour, cocoa powder, baking powder and vanilla extract into the egg mixture until it’s incorporated. Add the Turkish delight or nuts.
At this stage, taste the mixture and lick the bowl!
Pour into the lined brownie tin and bake for 35-45 minutes or until the top is firm.
Let it completely cool before you cut it and store in an air-tight container.
EndlesslyHungry 