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Sweet Potato Brownies
If you have a sweet tooth but are looking for a more healthy plant-based brownie recipe ...you have just found it! You get an extra punch of protein, a vegetable serving and iron from the cocoa, all at the same time.
Sweet potato might seem like an odd thing to have in a brownie but trust us, it works amazingly well for that essential fudgy centre. It’s one of our most popular recipes online and everyone in the studio scoffed these up in record time on testing day!
Makes 12-16 large squares.
Before you start
Preheat the oven to 180℃, fan setting | Medium deep baking tray lined with baking paper | Food processor | Saucepan
For the brownies
- 4 medium sized sweet potatoes
- Drizzle olive oil
- 130g oats
- 10 medjool dates
- 145g ground almonds
- 100g cocoa (or cacao) powder
- 120ml maple syrup
- 5 tbsp coconut oil
- 90ml plant-based milk
For the chocolate frosting
- 5 tbsp coconut oil
- 80ml maple syrup
- 75g nut butter
- 50g cocoa powder
- 2 large squares dark chocolate
Roast the sweet potato | Peel and cube the sweet potatoes | Add to a parchment lined baking tray for 25 minutes with a generous drizzle of olive oil until soft but not too charred
Prepare the remaining brownie fillings | Roughly chop the medjool dates | Melt the coconut oil in the microwave or in a pan over gentle heat
Make the brownie mix | Once the sweet potatoes are cooked, add these and all the brownie ingredients to a food processor and blitz to a stodgy but relatively easily spoonable paste (work in batches if needed) | If the mix seems too thick, add 2 tbsp water and whizz again to help loosen it up
Bake the brownies, and cool | Pour the mixture into the lined baking tray and bake for 25 minutes until a fork comes out clean and a crust has formed on the top, but the mix still feels squidgy, then remove and cool to room temperature
Make the frosting | Put all the icing ingredients in a pan over a low heat | Melt and stir them all together until you have a smooth paste
Glaze the brownies | Pour the icing on top of the brownie, and smooth it out evenly with the back of a spoon | Chill the tray in the fridge until the icing has set
Time to serve | Cut into slices and enjoy!