Sugar-free Chocolate Brownies
Indulge in the rich and flavorful combination of chocolate and sweet potato with this delectable cake recipe. The moist and tender texture of the cake pairs beautifully with the sweetness of ripe banana, creating a delightful treat that is sure to impress your taste buds. Whether enjoyed warm or cooled, each bite promises a delicious burst of wholesome ingredients baked to perfection.
— Constant Cookbook
Ingredients
- , for greasing oil
- 200g/7oz self-raising flour
- 50g/1¾oz cocoa powder
- 1 tsp bicarbonate of soda
- 100g/3½oz butter
- 100ml/3½fl oz semi-skimmed milk
- 3 large free-range eggs
- 250g/9oz sweet potato
- 1 large very ripe banana
Instructions
- 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.
Cook Time
1H
Prep Time
PT30M
Yield
Makes 16 squares
Nutrition
- Calories: 140kcal
- Carbohydrate Content: 14.5g
- Fat Content: 7.5g
- Fiber Content: 1.5g
- Protein Content: 4g
- Saturated Fat Content: 4g
- Sugar Content: 3g
Comments
No comments found.