- Sweet Potato & Dark Chocolate Brownies.jpg (30.85 KiB) Viewed 194 times
Takes: 50 minutes (plus cooling and chilling time)
Serves: 12 (makes)
No nutritional information available.
Ingredients
- 100g unsalted butter, chopped
- 25g cocoa powder
- 300g dark chocolate, chopped
- 60ml vegetable oil
- 250g soft dark brown sugar
- 1 tsp vanilla extract
- 3 eggs, plus 3 egg yolks extra
- 200g plain flour, sifted
- 500g sweet potato, peeled, cooked, mashed and cooled
- 60ml maple syrup
- 1 tsp ground allspice
- 250g mascarpone
Method
1. Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Line the base and sides of an approximate 18cm x 28cm cake tin with baking paper.
2. Place the butter, cocoa and 250g of the chocolate in a heatproof bowl set over a pan of gently simmering water and stir until melted and smooth. Leave to cool.
3. Whisk the oil, sugar, vanilla, eggs and egg yolks in a bowl until combined. Fold in the flour until well mixed, then fold in the chocolate mixture, 300g of the sweet potato and remaining chopped chocolate. Spoon into the cake tin, level off, and bake for 30 minutes or until set but the middle is still fudgy. Leave to cool in tin, then chill for 30 minutes or until firm.
4. Combine the remaining sweet potato, maple syrup and allspice in a bowl. Fold through the mascarpone. Remove the brownie from the tin and cut into 12 equal portions. Serve with a spoonful of sweet potato and maple-mascarpone cream.
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