Pecan Fudge Brownies With Sweet Potato Frosting
"From one of our national supermarkets free monthly magazine July '17. Posted for You Want What!? A Recipe Posting Game. Note cooling times have not been included."
Ingredients
Nutritional
- Serving Size: 1 (84.1 g)
- Calories 345
- Total Fat - 21.1 g
- Saturated Fat - 9.9 g
- Cholesterol - 62.2 mg
- Sodium - 71.6 mg
- Total Carbohydrate - 34.3 g
- Dietary Fiber - 2.6 g
- Sugars - 22 g
- Protein - 5.5 g
- Calcium - 37.8 mg
- Iron - 2.3 mg
- Vitamin C - 1.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Position a rack in the centre of oven and preheat oven to 180C/160C fan forced.
Step 2
Spray a 20cm square baking pan with non-stick cooking spray and line the base and 2 opposite sides with baking paper allowing the sides to overhang.
Step 3
Place 170 grams of the chocolate and the butter in a medium heatproof bowl over a saucepan of simmering water and stir until melted and smooth and sit aside for 10 minutes to cool, or until lukewarm.
Step 4
In a bowl, whisk the sugar, eggs, vanilla and salt to blend and then whisk in the chocolate mixture and stir in flour and then 1 cup (120 grams) pecans.
Step 5
Transfer to the prepared pan and bake for 40 minutes or until edges are set and centre if still slightly wobbly and transfer to a wire rack and set aside to cool completely.
Step 6
Meanwhile, place sweet potatoes in a saucepan and add enough water to cover by 2.5cm and bring to a simmer over medium heat and cook for 20 minutes or until potatoes are tender and drain the sweet potatoes, transfer to blender and blend until smooth.
Step 7
Add the remaining chocolate and blend until smooth and transfer to a bowl and set aside, stirring occasionally, for 1 hour or until the frosting has cooled to room temperature and can hold soft peaks.
Step 8
Lift brownie from pan and spread frosting over brownies and top with the remaining pecans.
Step 9
Cut into 16 squares. wiping knife with a hot moist cloth after each cut.
Tips
No special items needed.