These brownies are moist with an intense chocolate taste and surprisingly, very light in texture. Store them in a sealed container at room temperature for 3 – 4 days.
100g butter
250g dark chocolate, chopped
250ml sweet potato, cooked and mashed
125ml brown sugar
250ml granulated sugar
4 eggs
7,5ml vanilla
2,5ml salt
165ml flour
125ml cocoa powder
Preheat your oven to 180℃.
Line a baking tin, 18cm X 28cm or 23cm X 23cm with baking paper.
Add the butter to a small saucepan and place on medium to high heat.
Take the saucepan off the heat as soon as the butter starts to make small bubbles and add the chopped chocolate. Leave to stand for 5 minutes.
Add the mashed sweet potato, brown sugar, granulated sugar, eggs, vanilla and salt to a mixing bowl and whisk together.
Return to the butter and chocolate and whisk the mixture until the chocolate has melted and you are left with a smooth, emulsified mixture.
Add the chocolate and butter mixture to the sweet potato mix and stir through.
Sift the flour and cocoa powder into the same bowl and mix until incorporated.
Spoon the mixture into the prepared baking tin and bake for 35 minutes or until a toothpick inserted into the cake, comes out clean.
Cool the brownies completely, on a cooling rack.
Store in an airtight container for 3 – 4 days, at room temperature.
My Whisk and I 