Warm chocolate brownies with a bit of cream or ice cream are a treat.

I love the gooey kind but this recipe isn’t gooey. Instead, I’ve ramped it up by adding pea protein powder to the mix and keeping all the ingredients organic. There is no oil in this batter which also makes me very happy.

Did you know: The Lindt Excellence range is vegan so you don’t have to venture far to look for chocolate options. Nova (order on Takealot) is the most practical sugar-free, Vegan chocolate chip around. It’s also reasonably priced and delicious. 

Ingredients

3/4 cup sweet potato, boiled mashed, and cooled

6 tablespoons cocoa powder (I used Nestle)

5 tablespoons flour (I used oat)

1 tablespoon pea protein powder

1 cup nut butter (I used chocolate nut butter from Butternut)

3/4 cup choc chips

1/2 cup xylitol/maple syrup

1 1/2 tsp bicarbonate of soda

2 tsp vanilla essence

pinch of salt

4 Lindt blocks to drizzle atop your brownies when they’re done

Method

1. Pre-heat oven to 190 degrees.

2. Line a square brownie tray with parchment paper.

3. In a pan, heat the nut butter until it’s a running consistency.

4. Add vanilla essence to it and whip this into the sweet potato. If you’re using maple syrup add it to the sweet potato.

5. In another large bowl, combine all the dry ingredients.

6. Add the sweet potato mixture to the dry ingredients and mix well with a spoon or your hand.

7. With a spatula pat the mixture down into the baking tray and bake for 20 minutes.

8. Wait until it’s cool before you melt your Lindt and drizzle it over your brownies. You can also skip this step if you’re eating this plain with ice cream.