Gooey Brownies

We bake this at home all the time as we are chocoholics!

I first wrote a sweet potato brownie recipe eight years ago for my first book. Since then everyone has created a version, so I thought it was about time to update my old one. We bake this at home all the time as we are chocoholics!

Makes 9 brownies

Prep 10 minutes

Cook 1 hour 20 minutes

320g sweet potato

160g butter

360g honey or maple syrup

2 eggs

200g gluten-free plain flour

(add 20g more for spelt or plain wheat flour)

2 tsp bicarbonate of soda

1 tsp salt

140g cacao powder

100g choc chips (optional)

Preheat the oven to 200C/180C fan/gas 6 and line a 23cm baking tray.

To cook the sweet potato, you can either put the whole potato in the oven and bake for 50-60 minutes until soft the whole way through or peel, chop into small chunks and steam until soft.

Put the cooked sweet potato into a blender with the butter, honey or maple syrup and eggs. Blend until smooth.

Put the flour, bicarbonate of soda, salt and cacao powder into a bowl. Mix together so there are no lumps.

Add your blended wet mix to the dry and mix thoroughly until completely combined.