Sweet Potato Brownies

Chocolate brownies are one of our go to bakes, we love them and so do our family and friends. We have created the most delicious chocolate brownie recipe but unfortunately like most indulgent treats they are incredibly unhealthy.
We wanted to create a recipe we could enjoy on the regular without getting a sugar carb hangover the next day. We did quite a bit of research on ingredients that would work best and eventually decided on sweet potato.
We got family members to try the baked goods to see if they could guess what they were made of and not one got it right. They were all shocked when we said it was sweet potato and you literally cannot taste it at all.
Sweet potato brownies.png
Makes 12 large brownies or more if you cute them smaller! 
Ingredients 
3 medium sweet potatoes (roughly 700g)
15 pitted dates
4 tbsp raw cacao
120g ground almonds (we just blended ours)
100g oat flour or you could use a flour of your choice
30ml milk of your choice we used oat milk
5 tbsp maple syrup
Method 
Preheat the oven to 180oc
Line a baking dish
Peal the sweet potato and cut them into chunks
Place sweet potato into a steamer and cook until they are soft this took about 15 minutes
Once the sweet potato is really soft add them to the food processed along with the dates and blend until combined
Combine the ground almonds, raw cacao and oat flour before adding the sweet potato mixture, maple syrup and milk
Place mixture into the lined baking dish and cook in the oven for 18-20 minutes
Remove from the oven and let the brownies cool before cutting them
Let us know if you have experimented with any other ingredients as we would love to know!

Melting Ghost Brownies

We are definitely getting into the spirit of Halloween this year and we cannot get enough of Halloween cooking. These are the worlds gooiest brownies and you will want to eat the whole lot!

They are lots of fun to make and not too difficult, enjoy the recipe below and let us know how you get on!

Ingredients
350g/12oz dark chocolate
250g/9oz unsalted butter, chopped into squares
3 large eggs
250g/9oz dark muscavado sugar
85g.3oz plain flour
1tsp baking powder
400g white chocolate
1 bag large marshmallows
small chocolate decorative balls

Method
1) Preheat the oven to 150ΒΊc. Butter a tray bake tin and line with grease proof paper.
2) Melt the chocolate and butter together, over a pan of simmering water. Stir well and cool.
3) Whisk the eggs until pale, then whisk in the sugar until thick and glossy and well combined. Gently fold in the melted chocolate mixture then sift in the flour and baking powder and gently stir until smooth.
4) Pour into the tray bake tin and bake for 25-35 minutes or until just firm to touch. There should be moist/gooey crumbs on the skewer when inserted. Do NOT be tempted to overcook!
5) Once cooled, melt all the white chocolate over a low heat. Dip the marshmallows into the white chocolate and then place 2 chocolate balls on the mallows as the ghosts eyes.
6) Cut the brownies into squares and pour the remaining melted chocolate over each brownie to make the puddle. Put a marshmallow ghost on each brownie. Leave to set and enjoy – HAPPY HALLOWEEN!