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Decadent brownies on a plate dustd in icing sugar

Decadent Brownies

Dawn
Deeply satisfying, rich and decadent brownies with a secret ingredient
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
SWEET POTATO 1 hour
Total Time 1 hour 50 minutes
Course Dessert, Lunchbox, Picnic, Snack
Cuisine American, Australian, British, Continental
Servings 16 generous portions

Equipment

  • Electronic digital scales
  • Electric Mixer
  • Food processor or a hand blender
  • 20.5 cm x 20.5 cm cake tin  8 inch square
  • Pastry Card  optional
  • Cooling Rack  optional

Ingredients
  

  • 1 Large Sweet Potato approx 280g puree [ 9 ounces]
  • 125 gram Unsalted Butter [4.4 ounces]
  • 250 gram Dark Chocolate, chopped roughly [8 3/4 ounce] divided use a minimum of 70% cocoa . I've used 80%
  • 2 Large Eggs
  • 1 Egg Yolk use the white elsewhere
  • 200 grams Light Brown Sugar [ 1 cup]
  • 2 teaspoon good quality pure vanilla extract
  • 100 grams Self Raising Flour [1/2 cup]
  • 1 Ball Stem Ginger chopped finely
  • 1 Tablespoon Cocoa Powder
  • ¼ teaspoon Stem ginger liquid from the jar
  • 95 grams Crushed walnuts [3.35 ounces]
  • Zest of one whole orange approx 7-9 grams

Instructions
 

Sweet Potato

  • Preheat oven to 200C degrees [390F]. Leave the sweet potato whole and skin on. Prick the skin a few times with the tip of a sharp knife. Pop the potato into a small baking dish and bake for one hour plus, or until soft inside.
  • Remove from the oven to cool. When cool enough to handle, slice open the top, scoop out the flesh and puree either in a food processor or use a hand blender. You'll want approximately 280g of puree. Set aside

Brownies

  • Gather and weigh your ingredients
  • Preheat the oven to 190c degrees [375F] Line the baking tin with greaseproof paper and set aside.
  • Put the butter and 200g of the chopped chocolate into a flameproof mixing bowl, set atop a small saucepan of simmering water, until it is just melted. Remove from the heat, mix well and set aside for 10 minutes or so. When the mixture has cooled, whisk in the eggs, the egg yolk, sugar, sweet potato puree, stem ginger juice and vanilla extract until well combined. No need to over mix this.
  • Sift the flour and cocoa over the bowl of wet mix and add a pinch of fine sea salt. Add the finely chopped stem ginger, the remaining 50g of chocolate, the zest and crushed walnuts. Using the pastry card fold in until combined then scrape the mixture into the prepared tin. Bake for about 30+ minutes- until it is set, but still a bit squidgy to the touch.
  • Remove from the oven and let cool thoroughly on a cooling rack in the tin before cutting into squares.

Notes

Notes:   These brownies rise quite a bit.  You could use a bigger tin and get "flatter" brownies.
The brownies freeze well in a sealed container for up to a month.