Pecan Fudge Brownies With Sweet Potato Frosting
Created by ImPat on February 9, 2018
- Servings: 16
- Prep Time: 15m
- Cook Time: 45m
- Recipe #29013
Ingredients
- Non-stick cooking spray
- 250 grams dark chocolate (70% cacao, finely chopped and divided)
- 165 grams unsalted butter (cut into 2.5cm cubes)
- 275 grams caster sugar (1 1/4 cups)
- 3 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 150 grams all-purpose flour (1 cup)
- 180 grams pecan nuts (toasted and chopped, 1 1/2 cups)
- 200 grams sweet potatoes (peeled and cut into 4cm pieces)
How to Make
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Step 1: Position a rack in the centre of oven and preheat oven to 180C/160C fan forced.
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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.
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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.
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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.
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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.
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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.
How to Make
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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.
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Step 8: Lift brownie from pan and spread frosting over brownies and top with the remaining pecans.
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Step 9: Cut into 16 squares. wiping knife with a hot moist cloth after each cut.