Fudgy sweet potato flourless brownies

These brownies can almost be considered healthy. No flour, no refined sugar (except in the chocolate chips) but plenty of brownie goodness. As they use maple syrup, they aren’t as sweet as standard brownies but they are chocolatey, rich and gooey when hot or fudgy when cold. A great no guilt treat!


Original amounts are still below but I found this new version gives a more standard brownie texture. 

250g mashed sweet potato (measured once mashed) (around 4 medium sweet potatoes)

50g almond butter (I used Meridian)

60g Greek yogurt (I used Fage)

50g maple syrup

1 1/2 tsp vanilla extract

50g cocoa powder 

1 tsp baking powder

1 tsp bicarbonate soda 

50g dark chocolate chips

(Original measurements for slightly wetter brownies: 

230g mashed sweet potato (measured once mashed), 20g almond butter, 70g margarine, 50g Greek yogurt, 50g maple syrup, 1 tsp vanilla extract, 50g cocoa powder, 1 tsp baking powder,  1/2 tsp bicarbonate of soda, 1-2 tbsp milk, 50g dark chocolate chips)


Preheat the oven to 170C (I was using a fan oven so without a slightly higher temperature might be necessary).

1. Put either one medium or 2 small sweet potatoes in the microwave at a time. I cook them on full power (900w) for 3 minutes on 1 side and 2 on the other foe medium and a bit less for small. The measured weight is after cooking but this took 2 medium and 3 small sweet potatoes. *UPDATE: In the newer version of these brownies I roasted  them in the oven at 180C for around an hour. After cooling the skins peeled off easily and I mashed them with a fork. I then squeezed any excess moisture out with a piece of kitchen towel. 

Mash the sweet potato with a fork until smooth.

2. Place the butter, Greek yogurt and maple syrup in a bowl and melt over a pan of boiling water (you could probably use a microwave but I did want to risk burning the mixture).

3. Remove from the heat and allow to cool. Stir in l vanilla extract.
4. Measure cocoa, baking powder and bicarbonate of soda into a mixing bowl. Add the cooled sweet potato and mix on medium until well combined and smooth. It should have a dough like consistency.

5. Stir in the chocolate chips (only add milk if using the original recipe).

7. Spoon into a greased tin and bake for 45-60 minutes until a knife comes out clean.


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