spooky sweet potato brownie.

A fudgy, gooey brownie made with sweet potato purée and lashings of cocoa and chocolate chunks.

Dietary: Nut Free
Baking Time: 30-45 minutes
Makes: 1 x 8 inch brownie

Ingredients:
1 cup spelt flour
1/4 cup cocoa or carob powder
1 teaspoon ground cinnamon
2 teaspoons baking powder
Pinch of sea salt
230g sweet potato, cut into chunks and steamed until soft
2 tablespoons melted coconut oil
2 eggs, at room temperature
3/4 cup maple syrup
1 teaspoon vanilla extract
400g chocolate of your choice, chopped into chunks

Method:
Preheat the oven to 180°C. Line an 8 inch square brownie tin with baking paper.
Blend the sweet potato on high until it is a smooth purée. Set aside.
Whisk the flour, cocoa, cinnamon, baking powder and salt together in a large bowl.
In another bowl, use electric beaters on medium to beat the sweet potato purée, eggs and coconut oil together. Add the vanilla and maple syrup and whisk gently to combine.
Add the wet ingredients to the dry and whisk to combine. Fold through half of the chocolate.
Transfer the batter to the tin and top with the remaining chocolate.
Bake for 30-45 minutes, or until a skewer comes out clean.
Cool in the tin for 15 minutes before slicing. Store in the fridge to keep it fudgy and eat within 4 days.