Sweet potato & banana brownies
Portions:
32Preparation Time:
Cooking Time:
Ingredients
3 cups (750 mL)
Arctic Gardens sweet potatoes
1 1/2 cups (375 mL)
Arctic Gardens bananas
1 cup (280 g) natural peanut butter
2 large eggs
1 1/2 tablespoons (22.5 mL) vanilla extract
1/2 cup (125 mL) brown sugar
2/3 cup (165 mL) flour
1 cup (250 mL) cocoa powder
1 1/3 cups (200 g) chocolate chips
1/4 teaspoon (1.25 mL) salt
Preparation
1. Preheat a conventional oven to 350°F (180°C). Line two 8”x8” square pans with parchment paper.
2. Thaw the sweet potatoes and bananas in the microwave for 4 to 5 minutes. Puree them until smooth in a food processor (or blender) with the peanut butter, eggs, vanilla, and brown sugar.
3. Transfer the puree to a large mixing bowl. Fold in the cocoa powder, flour, and salt with a spatula. Add about 1 cup of chocolate chips and mix well. (Note: It’s normal for the batter to be thick and sticky.)
4. Divide the batter evenly between the two prepared pans. Use a spatula to smooth the surface of each cake. Sprinkle the remaining chocolate chips (1/3 cup) over the top of both cakes, pressing them in lightly.
5. Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out almost clean (with a few moist crumbs, to maintain the “fudge” texture). Let cool completely in the pans before cutting.
