Quick and easy to make. Super moist and chocolatey.
**Ingredients:**
- 1 cup of soft-cooked sweet potatoes from Sönke (see recipe) | corresponds to approx. 4 small or 3 medium-sized sweet potatoes
- 1/2 cup baking cocoa
- 1/2 cup flour
- 1/2 cup sugar (sugar beet)
- 1/4 cup melted butter
- 2 eggs
- 1/2 cup chocolate chips or chocolate chunks
- 1 bag of vanilla sugar
- 1 level teaspoon of baking powder
- 1 teaspoon cinnamon
- A pinch of salt
- Powdered sugar
**Directions:**
First, for the cooked sweet potato (can also be frozen in portions):
Wash about two medium-sized sweet potatoes and cut them in half. Do not peel. Place the sweet potatoes with the cut side down on a baking tray lined with baking paper. Prick the top a few times with a fork. Cook in the oven at 220 degrees until the skin has become wrinkled and the sweet potato is nice and soft inside. They can then be easily removed from the skin. Depending on the size, this takes around 30 minutes, although small sweet potatoes will naturally soften more quickly.
Then lower the oven temperature to 180 degrees Celsius for the cake.
Let's start with the cake:
Mix soft sweet potato (may still be warm), cocoa powder, flour, sugar, cinnamon, melted butter, eggs, vanilla sugar, baking powder and a pinch of salt in a bowl.
Add the chocolate pieces or chips and gently stir them into the batter.
Line a baking pan or casserole dish with baking paper. Pour the batter into the prepared pan and smooth the surface. Sprinkle a few more chocolate chips on the batter if necessary.
Bake the brownies in the preheated oven for about 30 minutes, until a toothpick inserted in the center comes out clean.
Use the baking paper to lift the brownies out of the pan and cut them into squares.
Sprinkle your brownies with powdered sugar. Super delicious, even when the brownies are still warm. Give it a try :)
Bon appetit!
