These brownies are so fudgy and indulgent, you will absolutely adore them! Based on our super popular tahini fudge brownies from the bakery, they are a real treat. One of the hardest parts is ensuring you let these fully cool so they hold their shape.
Takes 45 minutesminutes
Serves 8
Ingredients
200gsweet potato (50g cooked)
65 gvegan butter
100gchocolate
75mlwater
75gself raising flour
30gcornstarch
150gcaster sugar
Instructions
Prepare the Sweet Potato:Peel and chop the sweet potato into small bite-sized pieces. Place the sweet potato in a 1 lb loaf tin (approx. 450 g tin with high sides) and bake in the airfryer at 160°C for 15 minutes.
Melt the Chocolate and Butter:Break the chocolate into small pieces (similar to chocolate chips). Melt the vegan butter over a bain-marie (water bath). Once the butter is almost melted, add in half of the chocolate and the water. Stir until fully melted, then remove from the heat.Add the baked sweet potato to the chocolate mixture and blend until super smooth. You can use a blender, stick blender, or food processor for this step.
Combine Dry and Wet Ingredients:In a separate bowl, mix the self-raising flour, cornstarch, and caster sugar together. Make a well in the centre and pour in the blended chocolate and sweet potato mixture. Stir until well combined.Gently fold in the remaining chocolate pieces.
Bake the Brownies:Line the loaf tin with baking paper and pour in the brownie batter.Bake in the airfryer at 170°C for 25 minutes.Once baked, leave the brownies to cool and set for 1 to 2 hours before slicing. Though waiting is difficult, it’s well worth it!
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