Enjoy a tasty brownie and avoid mega-calorific guilt. Then again, why should we feel guilty for a bit of harmless indulgence? These may not be quite as gooey and squidgy as some brownies, but they certainly provide that much needed “chocolate hit”.

Makes: 20 smallish pieces or 16 medium

Time: Prep: 25 mins; Bake: 30 – 35 min.

Level: Dead easy

Equipment: A 20cm/8” square tin

Ingredients

oil or butter to grease the tin
200g (7oz) gluten free flour (I like Dove’s farm)
50g (2oz) cocoa powder
1 tsp bicarbonate of soda
50g (2oz) chocolate chips (any colour you fancy)
100g (3½oz) butter or baking spread
100ml (3½ fl oz) milk
3 large eggs, lightly beaten
250g (9oz) sweet potatoes, finely grated (or you could use carrots)
1 large, ripe banana* – mashed
50g (2 fl oz) golden syrup

*If you only have unripe bananas then stab one a few times with a fork and zap it in the microwave for a few 20 second blasts, until it browns a bit and softens. Take care unpeeling it though, as steam may have built up inside.

Method

1. Preheat oven to 200C / fan 180C / 400F / Gas 6. Grease and line the base of the tin.

2. Mix the flour, cocoa, bi-carb soda and choc chips in a large bowl. Make a well in the centre.

3. Put the butter in a large saucepan and melt over a lowish heat. Stir often.

4. Take pan off the heat and stir in the milk. Add the eggs, sweet potato, banana and golden syrup. Mix well.

5. Slowly pour the wet mixture into the dry, stirring constantly until a thick, well mixed batter forms. Pour this into the prepared tin and level.

6. Bake for 30 – 35 minutes, or until risen and just firm, maybe pulling away from the sides of the tin.

7. Let it cool in the tin for 10 – 15 minutes or until set, then transfer to a wire rack to cool fully before cutting into pieces.

8. These are now fine to eat, but in the pictures above I covered with a layer of dark chocolate, which I brushed on.

9. I also played around with coloured white chocolate which I piped on very poorly. I think I was too impatient to let the melted chocolate cool sufficiently. Maybe next time I’ll do better and read “War And Peace” while waiting. Or you could just chuck on some suitable sprinkles and maybe a gold spray if you’re feeling blingy.

I hope you make and enjoy these brownies. Click this link for more traybake recipes, or have a look at the rest of my site for lots of other great sweet and savoury recipes. Here are some traybakes that I’d love you to try:

Orange and Blueberry Blondies