Can you believe these indulgent brownies contain mashed sweet potato instead of flour?! Thank you so much Maxine for this mouthwatering recipe... perfectly gooey and chocolatey, you’d never guess there were any potatoes in these! 🙌
- Mix all of the ingredients, except for your chocolate topping, together. The warm mashed potato should melt the margarine to make a cake-like batter.
- Pour some of the brownie mixture into a 20cm lined square tin, dollop some peanut butter on top, the spread the rest of the brownie mixture on top, before dolloping the rest of the peanut butter over it. I then swirled the peanut butter into the brownie batter with a butter knife.
- Bake for 10 minutes at 180 degrees C, fan assisted.
- Add your chocolate topping and bake for at least a further 10 minutes. (It depends on how you want the consistency of your brownies.) I took mine out after a further 20 minutes and let cool completely before cutting into 12 portions.