Eggless brownies
These eggless brownies are everything you want in a brownie, dense and fudgy with chewy edges, and a secret ingredient to keep them moist and delicious.
Equipment
- Food processor or chopping bowl attachment of a stick/immersion blender.
- 10" x 6" brownie tin or baking tin of choice.
Ingredients
- 2 medium or 1.1lbs (500gms) sweet potato
- 1 & ¾ sticks (200gms) unsalted butter
- 5.5 oz (150gms) milk chocolate
- ¾ cup (165gms) white sugar
- ¾ cup (165gms) brown sugar
- ½ tablespoon vanilla essence
- 1 cup (150gms) plain flour
- 1 cup (100gms) cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup (50gms) milk chocolate chips
Instructions
- Pre-head your oven to 430°F (220°C/200°C fan forced),
- Put your sweet potatoes on a tray. Bake for fifty minutes in the oven until soft and cooked through.
- Allow to cool, peel of skins and puree in a food processor until smooth. You should have one cup or 250gms sweet potato puree.
- Reduce your oven temp to 355°F (180°C/160°C fan forced).
- Grease and line the brownie tin.
- Chop the chocolate into small pieces.
- Add the chocolate and butter to a microwave proof bowl. Microwave for a few minutes until butter and chocolate are melted. Whisk well.
- Add the vanilla to the sweet potato puree and whisk together.
- Add the sweet potato to the chocolate and butter and mix well.
- Put a sieve on top of the bowl and add the flour, coco powder, salt and baking power and mix well.
- Tip into the lined brownie tin and smooth down. Sprinkle the chocolate chips over the top.
- Bake for forty five minutes or until just cooked. A toothpick inserted into the brownie should come out with crumbs on it but not uncooked mix or be to dry.
- Allow to cool completely before cutting into squares or rectangles and serve.