I probably shouldn’t be baking delicious treats so soon after having baby Ralph (baby weight doesn’t shift itself and my will power for a treat of any kind is weak at best!) but after stumbling across a recipe for brownies with reduced sugar and fat I just couldn’t help myself.
The unusual addition of sweet potato binds all the ingredients together keeping the brownie exactly as it should be: moist, scrummy, just enough crumbliness without tasting dry and you definitely need more than one ( it would be rude not to considering its lower in sugar and fat then a regular brownie!!)
(Who knew sweet potato & hazelnuts would create such a winning combo?)
I stuck to this recipe (the only change I made was switching to gluten free flour and I opted for hazelnuts instead of pecans.) I think next time I bake these I will replace the extra chocolate and fold in blueberries to be extra virtuous!!
So very yummy….