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Skillet Choc Chip Sweet Potato Cookie Brownies

Ingredients

Wet Ingredients:

  • ¾ cup cooked mashed sweet potato
  • cup coconut oil melted
  • cup coconut sugar or plain sugar

Dry Ingredients:

  • 1 cup plain flour
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp baking powder
  • ¼ tsp bicarb soda
  • ¼ tsp salt

Topping

  • cup non-dairy chocolate chips

Instructions

  1. Preheat oven to 180C.
  2. Sift the dry ingredients into a bowl. Mix to combine.
  3. Stir in the wet ingredient into the dry ingredients and mix just enough to moisten the mixture.
  4. Fold in chocolate chips, set aside a few tablespoons to dot the top.
  5. Pour mixture into the skillet and smooth the top with the back of the spoon or spatula. Dot with remaining chocolate chips.
  6. Bake for 25 minutes until the top is golden brown and the inside is cooked -  check by inserting a toothpick into the centre: if it comes out mostly clean then it’s done (a few moist bits are ok). If it’s still a bit wet, bake for another 2-4 minutes. The key is not to overbake the cookie brownie. Allow to cool for at least 10 minutes before serving.