Behold, pictured above, the results of my first ever attempt (surprisingly, I know, for one so greedy) at making brownies. They were very, very good. I used 70% cocoa dark chocolate, and was slightly nervous about using sweet potato (this makes them less fatty than standard brownies but still very moist), but it worked a treat. Follow the recipe below - double it! quadruple it! - and eat in huge quantities.
Dan Lepard's Sweet Potato Brownies
100g unsalted butter
200g dark chocolate, chopped
200g baked sweet potato, flesh scooped out
125g brown sugar (any sort)
2 medium eggs
2 tsp vanilla extract
100g plain flour
¼ tsp baking powder
100g chopped pecans
100g unsalted butter
200g dark chocolate, chopped
200g baked sweet potato, flesh scooped out
125g brown sugar (any sort)
2 medium eggs
2 tsp vanilla extract
100g plain flour
¼ tsp baking powder
100g chopped pecans
Line an 18cm square tray-bake tin (or similar) with non-stick paper or foil, and heat the oven to 180C (160C fan-assisted)/350F/gas mark 4.
Melt the butter in a saucepan, then add 125g of the chocolate and stir until that's melted, too. In a bowl, beat the sweet potato flesh with the brown sugar until almost smooth, then mix in the butter and chocolate. Add the eggs and vanilla, beat until thick, then stir in the flour and baking powder until evenly combined. Fold in the pecans and remaining chocolate, then spoon into the tin, smooth the top and bake for about 20-25 minutes, until barely cooked but still a bit soft under the crust. Leave to cool completely in the tin before slicing.
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2 comments:
yum yum. They look deelish.
They are, Kate! Did you try making them? Incredibly easy, even for a hamfisted baker like me, and full of dark chocolate goodness.
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