Sweet Potato Lunchbox Brownies
Rebecca Gawthorne - Dietitian & Nutritionist cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Ms McJane on SeeMeCook
A fudgy, budget-friendly brownie that uses blended sweet potato for extra fiber and nutrients, making them a perfect addition to school lunchboxes.
- Time
- 40 minutes
- Equipment
- Oven
- Good for
- Snacks
- Contains
- Gluten, peanuts, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 180 g
- 100 g
- 130 g
- 80 g
- 4 g
- 60 g
- 30 g
- 2 g
- 1 g
- 85 g
Weights are estimates. Together, the ingredients weigh about 670 g before cooking, which is about 55 g per serving.
Steps
Preheat your oven to 180°C (350 °F) (350°F (180 °C)) and line a medium-sized baking tin with baking paper.
Steam the diced sweet potato until it is soft and tender.
Blend or mash the steamed sweet potato until smooth.
Place the sweet potato into a large mixing bowl with the eggs, peanut butter (or tahini), maple syrup, and vanilla extract.
Mix the wet ingredients together until the batter is smooth.
Stir through the wholemeal flour, cocoa powder, baking soda, and salt until the mixture is just combined.
Pour the batter into the lined baking tin.
Top the batter with the chocolate chips.
Bake for 20–25 minutes or until the brownies are just set.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 162
- Protein
- 5 g
- Carbs
- 20 g
- Fat
- 9 g
- Fiber
- 3 g
Where the calories come from
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