Chocolate brownies - with a twist

You know what it's like sometimes, when just kind of fancy a bit of chocolatey loveliness?

Well, this happened to me on the weekend, so I went in search of a healthier version of a chocolate brownie - and here we are!

There are a few recipes out there so I took the basis of this one & made a few "LW" adaptions! And voila!

Before I share the recipe, I just want to give you a heads up - it's not going to be exactly like a full on chocolate brownie as you know it, but this one is a really moist, fudgy type texture, extremely chocolatey, approximately four times lower in calories and even my husband likes them - so all good!!

Ingredients:

FOR THE BROWNIES

200g sweet potatoes, peeled & chopped into chunks - you won't taste this!!

100g reduced fat spread plus a little extra for greasing - I used a spread high in polyunsaturated & monounsaturated and low in saturated fat

125g brown granulated sweetener - I used coconut sugar

100g plain flour

2 medium eggs

1/2 tsp vanilla extract

1/4 tsp baking powder

50g cocoa powder

FOR THE TOPPING

1.5 tbsp maple syrup

1 tbsp cocoa powder

Method:

1. Pre-heat oven to 180 (Fan 160)/gas mark 4
2. Grease &* line a 7 inch x 7 inch square cake tin with greaseproof paper - I only had an 8 x 8 tin but worked fine just not as deep!
3. Place the sweet potatoes in a pan of boiling water. Lower the heat & simmer and cover for 10-15 minutes until tender. Drain & mash. Leave to cool completely.
4. When the sweet potatoes are cool, place them in a mixing bowl together with all the other brownie ingredients.
5. Use an electric hand whisk & beat together for about 2-3 minutes. 
6. Pour into your prepared tin & spread out, levelling the surface with a knife.
7. Place in the pre-heated oven and bake for 25 minutes.
8. Remove from the oven and leave in the tin to cool completely.
9. For the topping - In a small bowl mix the maple syrup with the cocoa powder until smooth.
10. Remove the brownies and greaseproof paper from the tin, drizzle with the chocolate topping and cut into 16 equal squares.
11. Remove carefully from the greaseproof paper.
12. Please note you can freeze them - so no need to have more than one at a time!!