There’s nothing that beats an indulgent brownie when it comes to sweet treats but they’re hard to make guilt-free.
Often loaded up with chocolate, cocoa, sugar and butter, many recipes are hard to follow when trying to stick to a healthy diet.
But those seeking a low-sugar alternative don’t have to miss out thanks to this Slimming World-friendly recipe.
As shared on the Slimming World blog, the brownies were described as a “sweet surprise” that contained a secret ingredient.
Complete with the same rich, gooey centre and chocolate flavours, the recipe relies on sweet potato rather than refined sugar.
Brownie recipe
Start with a preheated oven set to 180C, fan 160C, then line the base and sides of an 18cm square-loose bottom cake tin.
Peel and dice the sweet potatoes then steam them for 10 minutes until tender and allow some time for them to cool very slightly.
Blitz the oats in a blender to a fine crumb, then add the sweetener, egg, dates, spread, cocoa powder and potatoes before seasoning the mixture with salt.
Whizz everything to a thick, smooth paste and pour into the cake tin, using a spatula to level the surface.
Poke in the raspberries, placing them so each square can have one when the brownies are cut up.
Bake in the preheated oven for 35 minutes, then remove the tin and leave them to cool on a kitchen counter in the tin for a while.
Turn out onto a board once cooled slightly, then peel them away, discard the baking paper, cut into 16 equal squares then dust lightly with icing sugar to serve.
Those following a Slimming World plan should know that one brownie contains four syns.
