Slimming-friendly chocolate brownies do exist! These gorgeously gooey Slimming World brownies are packed with sticky dates, juicy raspberries and sweet potatoes (yes, really!)
makes 16
ready in 1 hour, plus cooling time
4 Syns per brownie
vegetarian
What you need:
2 large sweet potatoes (about 500g), peeled and diced
100g plain porridge oats
3 level tbsp sweetener granules
1 medium egg
12 soft, pitted dates, roughly chopped
2 level tbsp low-fat spread
6 tbsp cocoa powder (or raw cacao powder, available in larger supermarkets)
16 raspberries
½ level tsp icing sugar, to dust
What you do:
1. Preheat your oven to 180°C/fan 160°C/gas 4 and line the base and sides of an 18cm square loose-bottomed cake tin with non-stick baking paper.
2. Steam the sweet potatoes for 10 minutes or until tender. Leave to cool slightly.
(Top tip: If you don’t have a steamer, put your sweet potatoes in a colander, cover, then place over a saucepan of boiling water and steam over a high heat.)
3. Blitz the oats in a food processor until you have fine crumbs. Add the sweetener, egg, dates, spread, cocoa powder and sweet potatoes, season lightly with salt, then whizz to a thick, smooth paste. Pour into the cake tin, smooth the surface and poke in the raspberries, placing them so that each brownie will get 1 raspberry.
4. Bake for 35 minutes, then leave to cool in the tin.
5. Turn out onto a board, then peel away and discard the baking paper. Cut into 16 equal squares and dust evenly with icing sugar to serve.
Credit by : https://www.slimmingworld.co.uk/
