The brownies are made with just a handful of ingredients – and fans say they’re ‘amazing’ (Image: Getty)
Chocolate brownies are the ultimate indulgence, whether you’re having it for dessert at a or simply with a cuppa in the afternoon.
The rich, gooey and fudgy centre is just to die for, but it’s no surprise that they’re often packed with sugar.
While they’re fine to eat from time to time, you might be wondering if there’s a healthier and more diet-friendly option out there that still provides that fudginess but with more nutrition.
And it turns out you can use one surprising vegetable in your chocolate brownie that adds a natural sweetness without the sugar.
The creation was shared on by Tonic Health, who’s recommended adding sweet potatoes to your brownie batter.
Chocolate brownies can be made healthier with one simple swap – but they’re still delicious (Image: Getty)
He said: “Brownies don’t have to be bad for you. My ultimate sweet potato brownie is always a crowd pleaser and great for curbing a sugar craving.”
By harnessing the natural sweetness of the potatoes, you can create a delicious snack or dessert that’ll keep you coming back for more. And since it mainly uses cupoard staples like vanilla extract, peanut butter and chopped nuts, the is a very affordable one too.
Fans in the comments agreed it was amazing, with one person writing: “I made this with maple syrup and they were delicious.”
Another said: “Yummy I want to make these and have all the ingredients in my house already.”
“Wow … definitely trying these,” raved another. Here’s how you can make this at home.
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Sweet potato brownies
Ingredients
- Four sweet potatoes
- One tsp pure vanilla extract
- One tsp baking powder
- Two tablespoons of honey
- One tablespoon of peanut butter (optional)
- 1/4 tsp sea salt
- 15 chopped raw pecans or walnuts
- Four heaped tablespoons of cocoa powder
- 100g dark chocolate chunks
Method
Preheat the oven to 180C. Cut the sweet potatoes half, brush them with oil and bake until soft, for around 25 minutes. Once you’ve taken them out, scoop out the filling from the skins and mash in a bowl.
Add all of the other ingredients, and give it a good mix to combine.
Grease a baking tin with some butter and pour the brownie mixture in, before baking in the centre of the oven 180C for 28-32 minutes. The brownie edges should appear slightly dry and a toothpick inserted into the center should come out mostly clean.
Let the brownie cool for around an hour, then take it out of the pan and cut into slices. Store leftovers covered at room temperature up to three days, in the fridge for up to 5-7 days, or in the freezer up to one month.