Our adored sweet potato brownies from the original Deliciously Ella cookbook were beloved by millions. Now, 10 years later, we wanted to take them to the next level! We've made a few tweaks to the original recipe to make them extra fudgy and chocolatey (and you still won't believe that they're made with sweet potato).
Method:
1
Preheat the oven to 180°C fan / 350°F. Line a 25 x 20cm / 8 x 10″ brownie tin with baking parchment.
2
Place the sweet potatoes on a large baking tray; roast for 40–45 minutes until tender. Set aside to cool. Reduce the oven temperature to 160°C fan / 350°F.
3
Peel the sweet potatoes (the skins should come off easily) and put them in a food processor, along with the oat milk and dates; blitz until smooth.
4
In a large bowl, whisk together the flour, baking powder, coconut sugar, cocoa powder and 1 teaspoon of flaky sea salt. Add the sweet potato mixture, followed by the melted chocolate, olive oil, vanilla and chocolate chunks. Stir until smooth.
5
Transfer the mixture into the tin and level with the back of a spoon. Bake for 20–25 minutes until just set. Sprinkle over the remaining sea salt and set aside to cool completely.
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