• 2 medium golden sweet potatoes, roughly 700g
• 120g dark chocolate
• 3 eggs
• ½ cup stevia
• 125g margarine
• 1 tsp vanilla essence
• ½ cup cocoa powder
• 85g almond meal
• 1 ½ tsp McKenzie’s baking powder
• ¼ tsp salt
• 100g quinoa flour
• ¾ cup brown sugar
• 4 tbsp milk

• 1. Preheat the oven to 180°C
• 2. Wash sweet potato thoroughly and allow to dry
• 3. Cut sweet potatoes into rough quarters, with skin on, and place them on rectangular baking tray
• 4. Bake for 30 minutes until softened when poked with a knife, let them cool for 10 minutes once out of the oven, keep the oven on
• 5. When cool, peel of the potato skin/scoop out the flesh, mash until smooth
• 6. Using the double boiler method, melt 100g of dark chocolate until smooth then remove from the heat or the dark chocolate can be melted in the microwave

• 7. In another large mixing bowl, cream the stevia, brown sugar and margarine with an electric mixer
• 8. Add the eggs in one at a time, beat after each addition
• 9. Slowly add the sweet potato mash, melted chocolate and vanilla essence and beat until combined
• 10. Sift the cocoa powder, quinoa flour, almond meal, salt and baking powder and fold in these ingredients gradually using a wooden spoon
• 11. Add the tablespoons of milk and stir until combined, don’t over mix the batter
• 12. Line the rectangular baking tin with baking paper covering the bottom surface and edges
• 13. Pour that batter into the tin and spread the mixture evenly to ensure a smooth surface
• 14. Bake in the oven for 30 minutes or until skewer comes out clean when poked into the centre of the mixture
• 15. Once cooked, allow to cool to room temperature
• 16. Optional, melt and drizzle remaining dark chocolate on top of brownies
  
  

ENJOY! And thanks for reading - Inspiro dietitian Liam.


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