@littleloucooks: Recipe: Healthier Sweet Potato Brownies. Higher in fibre from the cooked sweet potato with the perfect level of sweetness and gooeyness! I'm so thrilled to announce that I will be brand ambassador for @Dr.Oetker Baking Ireland for the 3rd year running! It's been a great partnership for me and I just love baking with their products. AD - SAVE and SHARE the recipe. Grab what you need and make these brownies asap! They are delicious and definitely on the healthier side. A perfect snack for the kids after school or at the weekend or in the lunchbox too if allowed! Sweet Potato Brownies - makes 16 small or 9 big squares. 350g raw sweet potato (250g cooked puree) 3 eggs 3/4 cup honey/ agave syrup/ maple syrup 1 tsp vanilla extract** 40g fine dark cocoa powder** 130g plain flour 1 tsp baking powder** 50g butter, melted 100g chocolate chips of choice** Serving suggestion with - vanilla yoghurt and chia seed jam **all Dr. Oetker products Preheat the oven 180ºc fan. Line an 8in(or 20cm) square tin with parchment paper. Peel and chop the sweet potato into 1.5 inch cubes. Steam or boil in a pot of water until fork tender. Strain and cool for about 20minutes. Mash or blend the sweet potato to a puree then add the 3 eggs, honey, vanilla and melted butter, blend well again. Pour the wet mix into a large bowl. Sieve in the plain flour, baking powder and cocoa powder, stir with a rubber spatula. Don't over mix it. Add the chocolate chips, mix and pour into the tin. Bake for approximately 25 minutes. Check it with a cocktail stick when it comes out clean. It's cooked, a little under baked is good too! Storage: good for 3 days in an air tight container. Freezer: Bag up and freeze for up to 3 months. Defrost in an airtight container on the counter for 1 hour. We love to warm in the microwave for a few seconds and serve with yoghurt, fresh cream, or ice cream and homemade chia berry jam! YUM

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Saturday 31 January 2026 08:33:54 GMT