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Sweet Potato and Tahina Brownies
So this is my second brownie recipe to appear on the site, and the second one to contain a cheeky vegetable. This may be a pattern…I know, I know, chomping down on a brownie made of mashed vegetable and sesame paste sounds about as appealing as having an ingrown toenail, but hear me out. These little babies are the shit. They are dense and chocolatey and so damn fudgy. Everything a brownie should be, minus the diabetes. Yup, here’s me keeping a check on your health y’all. You can thank me later.
- 1 cup sweet potato, cooked and mashed
- 3/4 cup tahina plus extra 3 tablespoons for swirl
- 3 eggs
- 1/2 cup date paste
- 1/4 cup honey
- 6 tablespoons cacao powder
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- Pinch sea salt
Preheat oven to 175 degrees Celsius.
Grease and line a square tin (23x23cm) with baking paper, including sides.
Throw all ingredients into your food processor and whizz together until you have a smooth, thick, creamy mixture, about a minute or so. You may need to stop the machine to scrape down their sides to ensure everything’s incorporated.
Spoon the mixture into prepared pan. It’s quite a thick mixture so you will need to push the mix to the sides and corners with a spatula. Smooth over the top and make sure it’s an even thickness.
Drizzle over the remaining 3 tablespoons of tahina and use a knife to gently make swirls, trying not to make the thickness of the brownie uneven.
Bake for 30 minutes.
Let it cool completely in tin before removing.
