Find our NEW Hot Chilli Honey at your local Woolworths or Coles Supermarkets!

Sweet Treats

One Bowl Wonder Brownies

  • Easy

  • 40 mins

In need of a classic brownie, with hidden better-for-them ingredients? This is IT! Shredded sweet potato creates a chewy, moist brownie naturally sweetened with pure Capilano honey.
Did we mention they’re gluten and dairy free too?

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  • Skill Level

    Easy

  • Prep Time

    15 mins

  • Cooking Time

    25 mins

  • Servings

    12

Ingredients

 

  • 200g raw sweet potato, grated
  • 125g butter, melted or ½ cup coconut oil, melted
  • 180g (½ cup) Capilano Pure Honey
  • 2 large eggs
  • 2 tsp vanilla extract
  • 60g cocoa powder, sifted
  • 2 tsp baking powder
  • 1 tsp bicarb soda
  • 2 tbsp coconut flour
  • ½ cup raspberries, fresh or frozen (optional)
  • Sea salt flakes (optional)
  1. Preheat oven to 180℃ (fan-forced). Grease and line a 20x20cm brownie tin with baking paper/
  2. In a large bowl, combine sweet potato, butter, honey, eggs and vanilla. Mix until combined.
  3. Sift in cocoa powder, baking powder, bicarb soda and coconut flour. Mix well and transfer to prepared tin, top with raspberries or sea salt flakes (if using).
  4. Bake for 25 minutes or until an inserted skewer comes out just clean. Allow to cool completely before slicing. Store in an airtight container in the fridge for up to a week, delicious served warm with ice cream, yoghurt or coconut yoghurt!

Used in this recipe

Pure Honey

Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste you know and love.

Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.

Find out more
  1. Preheat oven to 180℃ (fan-forced). Grease and line a 20x20cm brownie tin with baking paper/
  2. In a large bowl, combine sweet potato, butter, honey, eggs and vanilla. Mix until combined.
  3. Sift in cocoa powder, baking powder, bicarb soda and coconut flour. Mix well and transfer to prepared tin, top with raspberries or sea salt flakes (if using).
  4. Bake for 25 minutes or until an inserted skewer comes out just clean. Allow to cool completely before slicing. Store in an airtight container in the fridge for up to a week, delicious served warm with ice cream, yoghurt or coconut yoghurt!
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