Sweet Potato Fudge Brownies are my healthy take on the usual calorie-laden fudge brownies.
If you are not too keen on it after seeing ‘sweet potato’, then I must add that there will be no trace of any flavour from the sweet potatoes. Unless you tell anyone, no one will know the secret ingredient of these brownies. So, even if you are not a big fan of sweet potatoes, you are going to love it. Promise.
Hola, dear friends. A very happy new year to you. I am sure health is a big part of your new year resolutions. Even if you are not making new year resolutions, still having a healthy and wholesome diet should be a priority at any time of the year.
The recipe for sweet potato fudge brownies I am sharing today is REALLY healthy and having a slice or two of it will not make you die with guilt.
Want to check some more brownie recipes, see this
Ever since I made a transition to a healthier lifestyle, I have always been conscious of “what I am eating and serving”. These brownies too, are a result of my efforts to eat healthy without compromising on the taste. For making these brownies I have replaced maida/refined flour with oats flour, sugar with brown sugar and eggs with mashed sweet potatoes.
I am really happy and grateful that my family is quite supportive of all my experiments in the kitchen. Without much ado now, let us see how I made these sweet potato fudge brownies.
Sweet Potato Fudge Brownies
Yields 9 to 12 pieces.
3/4 cup mashed sweet potato
3/4 + 1/4 cup milk, divided.
1/2 cup powdered brown sugar
1 tsp vanilla essence
1/4 cup rolled oats
1 tsp flax seeds
1/4 cup + 2 tbsp cocoa powder
1 1/2 tsp baking soda
1/8 tsp salt
1/4 cup butter/cooking oil
1/4 cup choco chips
1) Make a purée by grinding mashed boiled sweet potato with milk. Both the ingredients should be at room temperature.
2) Grind oats and flax seeds together to a smooth flour.
3) In a mixing bowl sift oats and flax seeds mixture, salt, baking soda and cocoa powder. Mix properly.
4) In another mixing bowl add sweet potato purée, vanilla essence, butter/oil, remaining 1/4 cup milk and mix nicely to make a smooth mixture.
5) Preheat the oven to 180 C and line an 8X8 baking tin with parchment paper.
6) Mix all dry ingredients to wet ingredients bowl and whisk nicely. There should not be any lump.
7) Pour this batter into the prepared tin. Bake it in the preheated oven for 30-40 min at 180 C.
8) Once done let it cool completely. It takes around 4-5 hours to come at room temperature.
1) Prepare the puree only when you are ready to make these brownies. Keeping it ready beforehand makes it very thick and again you have to use milk to thin it.
2) Keep the brownies in the fridge overnight for neat slices. It also helps in maturing the taste of chocolate. These brownies taste better the next day. I clicked these pictures the same day I baked them and did not keep it in the fridge. Though it was super moist, it was a bit tricky to hold.
3) Make sure baking soda is mixed nicely with dry ingredients. In order to ensure this sift the dry ingredient mixture 2-3 times.
PS: If you try this do let us know how it worked for you by leaving comments below.
Thank you for stopping by. Cheers!
Linking it to SITS Girls Recipe & DIY Linky.