Unlock: Brownie Adventures
A hidden reward for sharp thinking, these Unlock-inspired brownies are packed with sweet potato for fibre, nut butter and pecans for staying power, and rich cocoa for a proper chocolate hit.
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Mixing bowl
Blender
Lined baking tin
Oven
Cooling rack
- 1 cup (240 g) sweet potato purée
- ⅔ cup (67 g) oat flour made from blended rolled oats
- ½ cup (125 g) peanut butter
- ⅔ cup (215 ml) maple syrup
- 1½ tbsp (20 g) olive oil
- ½ cup (40 g) cocoa powder
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 tsp baking powder
- ½ cup (55 g) pecans optional, raw, chopped
Make 1 cup (240 g) sweet potato purée (see methods above). Allow to cool slightly.
Preheat oven to 375°F | 190°C | fan 170°C | gas 5. Line a baking tin.
Blend rolled oats into a fine flour in a high-speed blender (~1 cup of rolled oats will yield ⅔ cup oat flour).
Into the blender (or food processor) with the oat flour, add: 1 cup (240 g) sweet potato purée, ½ cup (125 g) peanut butter, ⅔ cup (215 ml) maple syrup, 1½ tbsp (20 g) olive oil, ½ cup (40 g) cocoa powder, 1 tsp vanilla extract, ¼ tsp salt + 1 tsp baking powder. Blend until smooth.
Pour batter into tin. Smooth the top. Optionally chop and top with ½ cup (55 g) pecans.
Bake 25–30 min, until edges look set and centre is just firm. A skewer will come out clean.
Cool in tin 15 min, then transfer to a rack. Slice once fully cooled for clean edges.