Dark chocolate, ginger and sweet potato brownies
Makes: 16
Prep time: 25 minsTotal time: 
Recipe photograph by Nassima Rothacker
Dark chocolate, ginger and sweet potato brownies
Recipe by Lucy Jessop
These decadent, grown-up brownies are rich and dark with a subtle warmth from the ginger. The sweet potato adds a gorgeous squidginess, but nobody will realise it’s in there!
Makes: 16
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
242Kcal
Fat
12gr
Saturates
7gr
Carbs
29gr
Sugars
22gr
Fibre
1gr
Protein
3gr
Salt
0.1gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 1 sweet potato (about 200g), peeled and cut into 2cm chunks
- 125g unsalted butter
- 250g dark chocolate (70% cocoa solids), chopped
- 2 large eggs, plus an extra yolk
- 200g light muscovado sugar
- 2 tsp vanilla extract
- 100g self-raising flour
- 1 tbsp cocoa powder
- ¼ tsp ground ginger
- 1 ball stem ginger, finely chopped
Step by step
Get ahead
The brownies will keep for up to 3 days in an airtight container, or can be frozen.
- Preheat the oven to 190°C, fan 170°C, gas 5. Put the sweet potato into a heatproof bowl with 2 teaspoons of water, cover and microwave on high (800W) for 3 minutes. Uncover carefully – the steam can easily scald – then check it to see if it’s soft. If needed, re-cover and continue to cook in 30 second blasts until completely soft – about 4 minutes in total, but microwaves will vary. Drain off any excess water, then mash to a purée. Grease and line a 20cm square brownie tin.
- Put the butter and 200g of the chopped chocolate (reserve the rest for later) in a large heatproof bowl. Place over a pan of barely simmering water until just melted. Remove from the heat and mix well. Set aside for 10 minutes to cool slightly, then whisk in the eggs and extra yolk, sugar, sweet potato purée and vanilla until combined.
-
Sift over the flour, cocoa and ground ginger, add a pinch of fine salt, the chopped stem ginger and reserved chocolate. Fold in until combined. Scrape into the prepared tin and bake for 30-35 minutes until set but still a little soft in the middle. Leave to cool in the tin before cutting into squares.TipIf you prefer, you can use a dark chocolate with a lower percentage of cocoa solids, but it may well be sweeter, so reduce the sugar by 25-50g.
