Not-so-naughty brownies 

Ingredients:

• 200g self-raising flour
• 50g cocoa
• 1tsp bicarbonate of soda
• 100g butter, cubed
• 100ml semi-skimmed milk
• 3 free-range eggs, beaten
• 250g sweet potato (grated)
• 1 large very ripe banana (approximately125g/4½oz peeled weight), mashed with a fork

Instructions for the chef:

Preheat the oven to 180C.

Line the base and sides of loose-based square cake tin with baking parchment.

Mix the flour, cocoa and bicarbonate of soda in a large bowl. Make a well in the centre.

Put the butter in a medium saucepan and melt over a low heat, stirring regularly. Take the pan off the heat and stir the milk into the melted butter. Add the eggs, sweet potato and banana, stirring vigorously.

Pour slowly into the flour mixture, stirring constantly with a wooden spoon to form a thick batter. Pour into the prepared tin.

Bake in the centre of the oven for 30-35 minutes, or until the cake is risen and just firm to the touch.

Serve warm or leave to cool in the tin before cutting into squares. I packaged mine up as I had baked them for my cousin. If you can resist they stay fresh for up to 3 days in a sealed container.

Just so no one is confused- these are a healthy substitute but by no means taste as good as an actual chocolate brownie!! My favourite find recently has been Lisa’s in notting hill and they do a mean brownie… see below to drool over a proper brownie!

LLM

xx