Sweet Potato Brownie

A fudgy, low-calorie brownie made from mashed sweet potato and cocoa, with an optional melted chocolate topping.

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Recipe Info
Servings: 8
Prep: 10m
Cook: 25m
Total: 35m
Ingredients
  • Baked sweet potato 390 grams
  • Unsweetened 100% cocoa powder 20 grams
  • Large egg x1
  • Water or milk 70 millilitres
  • Pinch of salt
  • Monk fruit sweetener 20 grams (optional, to taste)
  • Unsweetened dark chocolate 42 grams, melted, for topping (optional)
Instructions
  1. Mash the baked sweet potato, cocoa powder and egg together until well combined.
  2. Add a pinch of salt.
  3. Add the water or milk and mix until smooth.
  4. If you want it sweeter, add the monk fruit sweetener and mix well.
  5. Transfer the batter to a baking dish and smooth out the top.
  6. Bake at 170°C (150°C fan, gas mark 3) for 25 minutes.
  7. Chill in the fridge for a firmer brownie, or serve warm.
  8. To decorate, melt the dark chocolate and spread it over the top. Let it set before slicing.
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