Imported from the web
Sweet Potato Lunchbox Brownies
A fudgy, budget-friendly brownie that uses blended sweet potato for extra fiber and nutrients, making them a perfect addition to school lunchboxes.
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Ingredients
- 1 sweet potato (large, skin on and diced)
- 2 eggs
- 0.5 cup peanut butter (or tahini for nut free option)
- 0.25 cup maple syrup
- 1 tsp vanilla extract
- 0.5 cup wholemeal flour
- 0.33 cup cocoa powder
- 0.5 tsp baking soda
- salt (pinch)
- 0.5 cup chocolate chips
Steps
- 1
Preheat your oven to 180°C (350°F) and line a medium-sized baking tin with baking paper.
- 2
Steam the diced sweet potato until it is soft and tender.
- 3
Blend or mash the steamed sweet potato until smooth.
- 4
Place the sweet potato into a large mixing bowl with the eggs, peanut butter (or tahini), maple syrup, and vanilla extract.
- 5
Mix the wet ingredients together until the batter is smooth.
- 6
Stir through the wholemeal flour, cocoa powder, baking soda, and salt until the mixture is just combined.
- 7
Pour the batter into the lined baking tin.
- 8
Top the batter with the chocolate chips.
- 9
Bake for 20–25 minutes or until the brownies are just set.
- 10
Allow the brownies to cool completely in the tin before slicing.
Notes
Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months. For a nut-free school option, substitute the peanut butter with tahini.
Nutrition per serving
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