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Pecan fudge brownies with sweet potato frosting

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For something a little different, make these Pecan fudge brownies with sweet potato frosting. Gooey, rich and decadent, it's a dessert you don't want to miss out on!

  • Makes16
  • Cook time45 minutes
  • Prep time15 minutes, + 1 hour 10 mins cooling time
Pecan fudge brownies with sweet potato frosting

Ingredients

  • Non-stick cooking spray
  • 250g dark chocolate (70% cacao), finely chopped, divided
  • 165g unsalted butter, cut into 2.5cm cubes
  • 1¼ cups (275g) caster sugar
  • 3 Coles Australian Free Range Eggs
  • 1½ tsp pure vanilla extract
  • ¼ tsp salt
  • 1 cup (150g) plain flour
  • 1½ cups (180g) pecans, toasted, chopped
  • 200g sweet potatoes, peeled, cut into 4cm pieces

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Position a rack in centre of oven and preheat oven to 180°C (160°C fan-forced). Spray a 20cm square baking pan with non-stick cooking spray. Line the base and 2 opposite sides with baking paper, allowing the sides to overhang.
  2. Step 2

    Place 170g of the chocolate and the butter in a medium heatproof bowl over a saucepan of simmering water and stir until melted and smooth. Set aside for 10 mins to cool, or until lukewarm.

  3. Step 3

    In a large bowl, whisk the sugar, eggs, vanilla and salt to blend. Whisk in the chocolate mixture. Stir in flour, then 1 cup (120g) pecans.

  4. Step 4

    Transfer to the prepared pan. Bake for 40 mins or until edges are set and centre is still slightly wobbly. Transfer to a wire rack. Set aside to cool completely.

  5. Step 5

    Meanwhile, place sweet potatoes in a saucepan and add enough water to cover them by 2.5cm. Bring to a simmer over medium heat and cook for 20 mins or until potatoes are tender. Drain the sweet potatoes, transfer to blender and blend until smooth. Add the remaining chocolate and blend until smooth. Transfer to a bowl and set aside, stirring occasionally, for 1 hour or until the frosting has cooled to room temperature and can hold soft peaks.

  6. Step 6

    Lift brownie from pan. Spread frosting over brownies. Top with the remaining pecans. Cut into 16 squares, wiping knife with a hot moist cloth after each cut.

    Pecan fudge brownies with sweet potato frosting

    Pecan fudge brownies with sweet potato frosting
    • Makes16
    • Cook time45 minutes
    • Prep time15 minutes, + 1 hour 10 mins cooling time
    Ingredients
    • Non-stick cooking spray
    • 250g dark chocolate (70% cacao), finely chopped, divided
    • 165g unsalted butter, cut into 2.5cm cubes
    • 1¼ cups (275g) caster sugar
    • 3 Coles Australian Free Range Eggs
    • 1½ tsp pure vanilla extract
    • ¼ tsp salt
    • 1 cup (150g) plain flour
    • 1½ cups (180g) pecans, toasted, chopped
    • 200g sweet potatoes, peeled, cut into 4cm pieces
      Description

      For something a little different, make these Pecan fudge brownies with sweet potato frosting. Gooey, rich and decadent, it's a dessert you don't want to miss out on!

      Method
      1. Step 1

        Position a rack in centre of oven and preheat oven to 180°C (160°C fan-forced). Spray a 20cm square baking pan with non-stick cooking spray. Line the base and 2 opposite sides with baking paper, allowing the sides to overhang.
      2. Step 2

        Place 170g of the chocolate and the butter in a medium heatproof bowl over a saucepan of simmering water and stir until melted and smooth. Set aside for 10 mins to cool, or until lukewarm.

      3. Step 3

        In a large bowl, whisk the sugar, eggs, vanilla and salt to blend. Whisk in the chocolate mixture. Stir in flour, then 1 cup (120g) pecans.

      4. Step 4

        Transfer to the prepared pan. Bake for 40 mins or until edges are set and centre is still slightly wobbly. Transfer to a wire rack. Set aside to cool completely.

      5. Step 5

        Meanwhile, place sweet potatoes in a saucepan and add enough water to cover them by 2.5cm. Bring to a simmer over medium heat and cook for 20 mins or until potatoes are tender. Drain the sweet potatoes, transfer to blender and blend until smooth. Add the remaining chocolate and blend until smooth. Transfer to a bowl and set aside, stirring occasionally, for 1 hour or until the frosting has cooled to room temperature and can hold soft peaks.

      6. Step 6

        Lift brownie from pan. Spread frosting over brownies. Top with the remaining pecans. Cut into 16 squares, wiping knife with a hot moist cloth after each cut.