Manchester Veggie Guide

Your guide to all things veggie in Manchester and beyond

Double fudge pecan brownies

Ingredients:

  • ⅓ cup Rolled Oats
  • ¼ cup (at least) Sweet Potato Purée (see below)
  • ¼ cup Maple Syrup
  • ¼ cup Sunflower Oil
  • 1 tbsp Vanilla Essence
  • ¾ cup Fruit Sugar
  • ¼ cup Dark Chocolate Chips
  • ¼ cup Broken Pecans
  • ¼ cup Wholewheat Flour
  • ½ cup Cocoa Powder
  • ½ cup Baking Powder
  • ¼ tsp Salt
  1. Preheat the oven to 180°C. Oil a large baking tray.
  2. Process the Oats in a food processor until they form a coarse flour.
  3. In a small bowl mix the Sweet Potato Purée, Syrup, Oil and Vanilla.
  4. In a large bowl mix the Oats, Fruit Sugar, Chocolate Chips, half the Pecans, Flour, Cocoa, Salt and Baking Powder.
  5. Pour the wet mixture into the dry one and stir well.
  6. Pour onto the baking tray and bake for 30 minutes.
  7. Use the remaining Pecans for topping.

Sweet Potato Purée

  1. Peel and chop a small Sweet Potato.
  2. Boil until tender.
  3. Drain but reserve the liquid.
  4. Blend in a food processor with some of the liquid until it forms a runny, mushy consistency.