Sugar-free chocolate brownies
Sugar-free chocolate brownies do exist and we've got the recipe to prove it! These simple brownies use sweet potatoes to bring some natural sweetness to these moreish treats.
Each brownie provides 140 kcal, 4g protein, 14.5g carbohydrate (of which 3g sugars), 7.5g fat (of which 4g saturates), 1.5g fibre and 0.5g salt.
- oil, for greasing
- 200g/7oz self-raising flour
- 50g/1¾oz cocoa powder, sifted
- 1 tsp bicarbonate of soda
- 100g/3½oz butter, cubed
- 100ml/3½fl oz semi-skimmed milk
- 3 large free-range eggs, beaten
- 250g/9oz sweet potato, finely grated
- 1 large very ripe banana (approximately125g/4½oz peeled weight), mashed with a fork
Preheat the oven to 200C/180C Fan/Gas 6. Grease and line the base and sides of a 23cm/9in loose-based square cake tin with baking parchment.
Mix the flour, cocoa and bicarbonate of soda in a large bowl. Make a well in the centre.
Put the butter in a medium saucepan and melt over a low heat, stirring regularly. Take the pan off the heat and stir the milk into the melted butter. Add the eggs, sweet potato and banana, stirring vigorously.
Pour slowly into the flour mixture, stirring constantly with a wooden spoon to form a thick batter. Pour into the prepared tin.
Bake in the centre of the oven for 30-35 minutes, or until the cake is risen and just firm to the touch.
Serve warm or leave to cool in the tin before cutting into squares.
Wrap these brownies loosely in baking parchment and foil, they will keep in the fridge for 3 days.