Chocolate, sweet potato and chilli raspberry brownie

Chocolate, sweet potato and chilli raspberry brownie

By
From
The Potato Cookbook
Makes
16 squares

Sweet potato seriously increases the fudge factor in these brownies, while the cayenne pepper in the raspberries adds a subtle bite that’s particularly good. Have these after dinner as a grown up treat. If you prefer, omit the cayenne pepper.

Ingredients

Quantity Ingredient

For the chilli raspberries

Quantity Ingredient
180 grams frozen raspberries, no need to thaw first
1 tablespoon maple syrup
1/2 teaspoon balsamic vinegar
1/2 teaspoon cayenne pepper, or to taste

For the brownie batter

Quantity Ingredient
1 medium sweet potato, about 260 grams
200 grams dark chocolate (70% cocoa), chopped into pieces
125 grams unsalted butter, chopped
150 grams plain flour, sifted
40 grams unsweetened (dutch) cocoa powder, sifted, plus extra to serve
1 teaspoon instant coffee powder, sifted
1/2 teaspoon baking powder
1/2 teaspoon sea salt
185 grams brown sugar
3 large eggs, at room temperature

Method

  1. Preheat the oven to 200°C.
  2. Mix the raspberries, maple syrup, vinegar and cayenne pepper in a medium glass or ceramic baking dish, about 18 x 13 x 5 cm. Roast for 30 minutes, removing from the oven every 10 minutes to stir and squash the berries with the back of a spoon. Set aside to cool. (The raspberries will thicken on standing.)
  3. Meanwhile, scrub the sweet potato and pierce a few times with a skewer. Wrap in foil, place on a baking tray and bake until completely tender, about 60–70 minutes, checking with a skewer. When cool enough to handle, peel the sweet potato and pass through a ricer or mash well until very smooth. Set aside to cool to room temperature.
  4. Reduce the oven temperature to 170°C and line a 20 x 20 x 8 cm baking pan with baking paper.
  5. Melt the chocolate and butter in a heatproof bowl placed on top of a saucepan containing about 2 cm of hot water over medium–low heat. Remove the bowl and place it on a tea towel on a work surface, taking care as the bowl may be hot. Stir until the melted chocolate is smooth and glossy. Set aside to cool slightly.
  6. In a large mixing bowl, whisk together the flour, cocoa powder, coffee, baking powder and sea salt.
  7. In a separate large mixing bowl or the bowl of a stand mixer, whisk the sugar and eggs together until light and foamy, about 3 minutes. Add the chocolate and stir until combined and no streaks of chocolate remain. Measure 185 grams of sweet potato and add it to the brownie batter, stirring until well combined. Add the flour mixture and stir until just combined.
  8. Tip half of the batter into the prepared baking pan and spread to the edges of the pan. Gently spread the raspberries over the brownie batter with the back of a spoon. Cover the raspberries with the remaining batter. Bake until the brownie is set but still fudgy, about 30 minutes. Pierce the centre of the brownie with a skewer to check if cooked, looking for moist crumbs on the end of the skewer but no liquid.
  9. Cool the brownie in the pan before removing. (You can hasten this process by putting the brownie in the refrigerator.) Dust with 2 teaspoons of sifted cocoa powder and cut into 16 squares, to serve.
  10. Store the left-over brownie in the refrigerator in an airtight container for up to 3 days.
Tags:
Potato
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