A dense and decadent chocolate brownie with a healthy twist that no one will notice.
Preheat the oven to 180C. Line a 26cm rectangular baking pan (brownie pan) with baking paper and set aside.
In a large mixing bowl, mix your dry ingredients.
In a microwave-safe bowl, add all your wet ingredient. Add in your sweet potato and mix until smooth.
Pour your wet mixture into the dry and mix until until a thick, yet smooth batter remains.
Pour batter into lined baking pan and bake for 40-50 minutes, or until a toothpick comes out clean from the centre. Depending on how much liquid you added, you may need to cook it longer.
Remove from oven and allow to cool in the pan completely before frosting and slicing into pieces. For firmer texture, leave in the oven (power off) for an hour while the oven is cooling down.
You can add 1/4 cup of dairy-free choc chip for a more chocolatey experience.
I also like to add some spices like a pinch or cayenne pepper of a tablespoon of spicy latte powder to add a spicy hint.