Slimming-friendly chocolate brownies do exist! These gorgeously gooey Slimming World brownies are packed with sticky dates, juicy raspberries and sweet potatoes (yes, really!)<\/p>\n\n\n\n
makes 16
ready in 1 hour, plus cooling time
4 Syns per brownie
vegetarian<\/p>\n\n\n\n
What you need:<\/strong><\/p>\n\n\n\n 2 large sweet potatoes (about 500g), peeled and diced What you do:<\/strong><\/p>\n\n\n\n 1. Preheat your oven to 180\u00b0C\/fan 160\u00b0C\/gas 4 and line the base and sides of an 18cm square loose-bottomed cake tin with non-stick baking paper.<\/p>\n\n\n\n 2. Steam the sweet potatoes for 10 minutes or until tender. Leave to cool slightly.<\/p>\n\n\n\n (Top tip: If you don\u2019t 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.)<\/p>\n\n\n\n 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.<\/p>\n\n\n\n 4. Bake for 35 minutes, then leave to cool in the tin.<\/p>\n\n\n\n 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.<\/p>\n\n\n\n
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
\u00bd level tsp icing sugar, to dust<\/p>\n\n\n\n