These brownies are incredibly rich, truffley and delicious. This recipes makes around 10 brownies, but they’re super intense so best cut into bite size pieces! You can also add some fresh Raspberries half way through baking for a sharp fruity contrast.
You will need:
2 sweet medium Sweet Potatoes (600g)
2.5/3 heaped tbsp of Dark Cocoa powder/ Raw Cacao
1.5 heaped tbsp of smooth Peanut Butter/ Almond Butter
75g ground Almonds
2 tspn of Honey/Agave
50g Dark Chocolate w/ Orange (co-op sells one with Orange Oil, which is incredible!)
2 Baking trays
Preheat oven to Gas Mark 4-5 or 180c
Prick, and roast the Sweet Potatoes whole (skin on) in the oven for around 35 mins
Break dark chocolate into small 1cm piece
Grate the Orange zest and add onto mixing bowl
Once Sweet Potatoes are soft and carefully remove the skin, throw skin away and add the sweet potato into mixing bowl, mash potato with fork
Once smooth add Cocoa powder and Almonds and mix well
Spoon in the Peanut Butter, squeeze in the juice of 1/2 of the Orange, add the Honey/Agave and cubed Dark Choc
Mix thoroughly so mixture is combined well
Add greaseproof paper to baking tray, decant mix into tray, smooth down the mix and place into the oven
Bake for around 20-25 minutes, until they feel slightly springy to touch, then remove from oven and allow to cool.
Voila! There you have it, some lovely, gooey, rich choccy brownies!