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)
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.
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!