CHOCO­LATE OR­ANGE SWEET POTATO BROWN­IES

Irish Daily Mail - YOU - - FOOD MEDIC - IN­GRE­DI­ENT NOTE

One of my favourite recipes is sweet potato brown­ies. They are so quick and easy to make that I of­ten knock them up on a Sun­day evening to bring as a snack to work. I’ve re­vamped my old recipe with this choco­late or­ange ver­sion and added a de­li­cious, creamy ic­ing. At 100 cals a piece, these good­ies are not to be passed up. MAKES 16 co­conut oil, to grease 500g sweet potato, peeled and chopped 2 tbsp co­conut sugar (or use an al­ter­na­tive sugar or pow­dered sweet­ener of your choice) 60g ground al­monds 60g choco­late whey pro­tein pow­der (for an al­ter­na­tive, see in­gre­di­ent note be­low) 25g ca­cao or co­coa pow­der, sifted 1 tsp bak­ing pow­der (gluten-free, if wished) zest and juice of 1 large or­ange 3 free-range egg whites FOR THE IC­ING 55g dark choco­late chips 1 tbsp ca­cao or co­coa pow­der, sifted 120g Greek yo­ghurt 1 Pre­heat the oven to 180C/350F/gas 4. Pre­pare a 20cm x 20cm bak­ing tin by greas­ing the sides and base with co­conut oil. 2 Boil the sweet potato in a saucepan of water for 10-15 min­utes un­til soft. Drain the ex­cess water, place in a bowl and mash us­ing a potato masher or a hand blender. 3 In a large mix­ing bowl, add the co­conut sugar, ground al­monds, pro­tein pow­der, ca­cao, bak­ing pow­der and or­ange zest. Stir. 4 Add the egg whites and 2 ta­ble­spoons of the juice from the or­ange (re­serv­ing the rest) to the dry mix­ture, and set the re­main­ing juice aside for the ic­ing. Fi­nally, add the mashed sweet potato to the mix­ture and stir un­til no lumps re­main. 5 Pour the brownie bat­ter into the bak­ing tin and bake for 30-35 min­utes, or un­til a tooth­pick in­serted in the cen­tre comes out clean. 6 Al­low the brown­ies to cool for 30 min­utes be­fore re­mov­ing from the tin and plac­ing on a wire rack for another 2-3 hours. The brown­ies must be com­pletely cool be­fore ic­ing. 7 To make the ic­ing, melt the dark choco­late in the mi­crowave for a minute or two, stopping ev­ery 30 sec­onds to stir, en­sur­ing it doesn’t burn. Add two ta­ble­spoons of the left­over or­ange juice and stir well. Add the ca­cao pow­der and Greek yo­ghurt to the melted choco­late and stir well un­til smooth. 8 Spread the ic­ing on top of the brown­ies and chill in the fridge for 30 min­utes be­fore slic­ing into 16 squares.

The whey pro­tein pow­der may be sub­sti­tuted with ve­gan pro­tein pow­der or if you wish to omit the pro­tein com­pletely, try sub­sti­tut­ing with skimmed milk pow­der or ex­tra co­coa pow­der.

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