Choc and Date Brownies
Choc and Date Brownies
Choc and Date Brownies
1 Syn each Time: 1 hour Makes: 16
1 Syn each Time: 1 hour Makes: 16
These Slimming World brownies have an extra special secret ingredient. Sweet potatoes make this a gorgeously gooey and surprisingly healthy chocolate brownies recipe. Packed with sweet, sticky dates and topped with soft raspberries, our choc ‘n’ date Slimming World brownies won’t stick around for long!
Ingredients
2 large brown-skinned sweet potatoes (about 500g), peeled and diced
100g porridge oats
3 tbsp sweetener
1 medium egg
12 dried medjool dates, stoned and roughly chopped
2 tbsp low-fat spread
6 tbsp cocoa powder (or raw cacao powder, available in larger supermarkets)
16 raspberries
½ level tsp icing sugar, to dust
Method
- Preheat your oven to 180°C/fan 160°C/gas 4 and line the base and sides of an 18cm square loose-bottomed cake tin with non-stick baking paper.
- Steam the sweet potatoes for 10 minutes or until tender (use a steamer or put them in a covered colander placed over a saucepan of boiling water and steam over a high heat). Leave to cool slightly.
- Put the oats into a food processor and blitz until you have fine crumbs. Add the sweetener, egg, dates, spread, cocoa powder, sweet potatoes and a pinch of salt, and whizz to a thick, smooth paste. Pour into the prepared tin, level the surface and carefully poke in the raspberries (placing them so that each brownie will get 1 raspberry).
- Bake for 35 minutes then leave to cool in the tin.
- Turn out on to a board then peel away and discard the baking paper. Cut into 16 squares and dust with icing sugar to serve.
Other Recipes
Other Recipes
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