Fudgy sweet potato brownies

Treats with a vegie twist.

  • 1 hr 30 mins cooking
  • Makes 14 brownies
  • Print
An unusual twist on the cult classic that will leave your tastebuds wanting more.


Fudgy sweet potato brownies
  • 1 medium orange sweet potato (400g), chopped coarsely
  • 2 tablespoons ground linseeds
  • 180 grams dark chocolate (70% cocoa), chopped
  • 1 cup (220g) caster sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons cocoa powder
  • 1 cup (120g) hazelnut or almond meal
  • 1 teaspoon bicarbonate of soda
  • ½ cup (70g) chopped roasted hazelnuts or almonds
Avocado icing
  • 1 large ripe avocado (320g)
  • 2 tablespoons cocoa powder
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons pure maple syrup


Fudgy sweet potato brownies
  • 1
    Place sweet potato in a medium saucepan with enough cold water to cover; bring to the boil. Cook, covered, for 20 minutes or until soft; drain. Return to pan; mash until smooth.
  • 2
    Meanwhile, preheat oven to 180°C. Lightly grease a deep 20cm square cake pan; line base with baking paper.
  • 3
    Place chocolate, sugar, vanilla, sifted cocoa and ¼ cup (60ml) water in a large heatproof bowl over a saucepan of simmering water; stir until melted and smooth. Remove from heat; stir in mashed sweet potato. Add linseed mixture, your choice of nut meal and bicarb; mix well. Pour mixture into pan. Bake for 1 hour or until firm to touch. Cool in pan.
  • 4
    To make avocado icing, process ingredients until smooth and glossy.
  • 5
    Spread brownie with avocado icing and scatter with chopped nuts. Cut into rectangles; serve. Drizzle with honey, if you like.


TIPS Brownie can be refrigerated for up to 3 days in an airtight container. Bring to room temperature before serving. Uniced brownie can be frozen in an airtight container for up
to 2 months.It is recommended that you grind the linseeds yourself, or buy from a store with a high turnover, as ground linseeds turn rancid quite quickly.

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