Choc and date brownies

Choc and date brownies

These Slimming World brownies have an extra-special secret ingredient. Sweet potatoes make this a gorgeously gooey and surprisingly healthy chocolate brownies recipe. Packed with sweet, sticky dates and topped with soft raspberries, our choc and date Slimming World brownies won’t stick around for long!

4½ Syns each

1 hour plus 45 minutes cooling

Makes 16

2 large brown-skinned 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

8 level tsp icing sugar, to dust

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.

Steam the sweet potatoes for 10 minutes or until tender (use a steamer or put them in a covered colander placed over a saucepan of boiling water and steam over a high heat). Leave to cool slightly.

Put the oats in your food processor and blitz until you have fine crumbs. Add the sweetener, egg, dates, spread, cocoa powder, sweet potatoes and a pinch of salt, and whizz to a thick, smooth paste. Pour into the prepared tin, level the surface and carefully poke in the raspberries (placing them so that each brownie will get 1 raspberry).

Bake for 35 minutes then leave to cool in the tin.

Turn out onto a board then peel away and discard the baking paper. Cut into 16 squares and dust each square with ½ level tsp icing sugar to serve.