Sweet potato brownies with chestnut flour

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Between visitors, a quick trip to Norway and fighting a cold, my vegetable drawer has been neglected. Time to stock up on pumpkin and chestnuts, leeks and potatoes, and to use up my last two sweet potatoes. Fiesta Friday was passing me by, but how could I miss the big birthday shebang? Happy birthday Angie at The Novice Gardener! So I made these brownies today, dark and sticky, in honour of her birthday fiesta.

Sweet potato brownies with chestnut flour

250 grammes mashed and cooled sweet potato (1-2 medium sweet potatoes)
3 eggs
1 tbs honey
1 tsp vanilla extract
2 tbs sunflower oil

80 grammes chestnut flour
3 tbs cocoa powder (for baking)
1 tsp baking powder

65 grammes dark chocolate, chopped coarsely
25 grammes butterscotch bits, optional
1/2 tsp vanilla salt (or plain salt)

For serving: icing sugar for dusting, optional

Whisk the eggs, then add honey, oil and vanilla extract. Add dry ingredients, then add chopped chocolate, salt and butterscotch bits, if using them. Do not overmix. Line a small baking tray (20×30 cm) with baking parchment. Bake at 180C for 25 minutes, until dry on top but still squidgy inside. Cool, and dust with a little icing sugar before serving.

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Notes: If you do not have leftover sweet potato, cook your sweet potato (oven, microwave or steamed on stovetop). I peeled and steamed these, then mashed them. I was aiming for a very dark kladdkaka texture, the gooey Swedish chocolate cake. It is not very sweet. You might want this sweeter, just add more honey or sugar for that. I had some chestnut flour, so used that, but plain flour would work too. I might try this again with a little chili pepper, or black pepper. Very nice with a cup of tea and last week’s Downton Abbey. Happy FF39 to all!

Fiesta Friday

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29 thoughts on “Sweet potato brownies with chestnut flour

  1. Stacey Bender

    These look/sound seriously good. I love the idea of using sweet potato and chestnut flour!
    If you are fighting a cold, may I offer a suggestion? For me, the secret is to take a few drops of oregano oil under your tongue at the first sign of a sore throat. Don’t let it touch the top of your tongue if you can help (it will burn and taste awful). Totally worth it and works for me. Continue two to three times a day until the symptoms go away. You can buy it in the herbal health section of a good market.

    Reply
    1. krumkaker Post author

      What a great suggestion! We have a new health food store in the neighbourhood, I will pop by tomorrow and ask for oregano oil. Best to be prepared, it is cold season here. Thanks for sharing!

      Reply
  2. Pingback: Fiesta Friday Birthday Edition (FF39) | The Novice Gardener

    1. krumkaker Post author

      Chestnut flour is not uncommon here in Italy, but does not keep that well, so I thought it might be fun to try in brownies. Almond meal would work too, for those preferring gluten free.

      Reply
  3. apuginthekitchen

    Love the sweet potato and chestnut flour in these luscious brownies. Thank you so much for bringing these delicious brownies to the party. Love how it is adaptable and I can just imagine how moist these are with the sweet potato in them.

    Reply
  4. Hilda

    I always have chestnut flour in the house but don’t use it often enough. And I was not aware it doesn’t keep long, so thanks for that info. And for the original brownie recipes.

    Reply
    1. krumkaker Post author

      Thanks! I have been wanting to use chestnut flour for more things, and when I pulled out the baking powder and saw the remnants of chestnut flour, I tipped the half jar in. The brownies are very moist, but nice and dark.

      Reply
  5. Sue

    These are fabulous, I love the use of sweet potato which I imagine not only makes it more healthy but also scrumptiously moist! Thank you for bringing to the party!

    Reply
    1. krumkaker Post author

      So glad you liked these! My sweet potato was not very sweet, but these were defintely moist but held their shape well. The chocolate taste was even darker today, which I liked.

      Reply
    1. krumkaker Post author

      Thanks! Chestnut flour does have a sweet nutty flavour, but does not have that much structure for baking. Fun to try this. (My husband was not entirely convinced by these brownies, but thinks they would be good served warm with ice cream.)

      Reply
  6. Rhonda Sittig

    Love this recipe idea– I think the sweet potatoes would give it such a rich taste along with the chocolate. But I’d have to track down a metric scale to make them!! I’ll see what I can do– thanks for the recipe!

    Reply
      1. dishnthekitchen

        I ordered a book about flours and flavours from Amazon. It should be here soon. It’s about using many kinds of flours according to their flavour profiles…looking forward to it!

      2. krumkaker Post author

        That sounds interesting! Flavour profiles, hmmm…. This book? “Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours” by Alice Medrich? This just went on my Christmas wish list! Looking forward to hearing what you think.

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