Sweet potato and dark chocolate brownies

Name: Sweet potato and dark chocolate brownies
Prep time: 55 min
Cook time: 30 min
Total time: 85 min
Yield: 12
Ingredients: 100g unsalted butter, chopped; 1/4 cup (25g) cocoa powder; 300g dark chocolate, chopped; 1/4 cup (60m) sunflower oil; 1 firmly packed cup (250g) brown sugar; 1 tsp vanilla extract; 3 eggs, plus 3 extra egg yolks; 1 1/3 cups (200g) plain flour, sifted; 600.00g sweet potato, peeled, cooked, mashed, cooled; 1/4 cup (60ml) maple syrup; 1 tsp ground allspice; 1 1/2 cups (375g) mascarpone

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Sweet potato and dark chocolate brownies

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by Phoebe Wood

Oct 28, 2015

Vegetables in desserts? Trust us, it works! Once you try these sweet potato and dark chocolate brownies, you'll never look back.

100g unsalted butter, chopped
1/4 cup (25g) cocoa powder
300g dark chocolate, chopped
1/4 cup (60m) sunflower oil
1 firmly packed cup (250g) brown sugar
1 tsp vanilla extract
3 eggs, plus 3 extra egg yolks
1 1/3 cups (200g) plain flour, sifted
300g sweet potato, peeled, cooked, mashed, cooled

Sweet potato and maple cream

300g sweet potato, peeled, cooked, mashed, cooled
1/4 cup (60ml) maple syrup
1 tsp ground allspice
1 1/2 cups (375g) mascarpone

Method

1.

Preheat oven to 180°C. Line the base and sides of an 18cm x 28cm lamington pan with baking paper.
2.

Place butter, cocoa and 250g chocolate in a heatproof bowl set over a pan of gently simmering water (don’t let bowl touch water), stirring until smooth. Cool.
3.

Whisk oil, sugar, vanilla, egg and egg yolks in a bowl to combine. Fold in flour, then fold in chocolate mixture, sweet potato and remaining chopped chocolate. Spread batter into prepared pan and bake for 30 minutes or until set but centre is fudgy. Cool brownies completely in pan. Freeze for 30 minutes or until firm.
4.

Meanwhile, for sweet potato cream, combine sweet potato, maple and allspice in a bowl. Fold through mascarpone. Serve the cold brownies with the sweet potato and maple cream.