Instructions:
- Preheat the oven to 180°C (fan 160°C, gas 4). Line an 18cm square loose-bottomed cake tin with 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 a food processor and blend until you have fine crumbs. Add the sweetener, egg, dates, spread, cocoa powder, sweet potatoes, and a pinch of salt. Blend until smooth. Pour the mixture into the prepared tin and level the surface.
- Carefully place the raspberries on top of the brownie mixture, ensuring that each brownie square will have one raspberry.
- Bake for 35 minutes, or until cooked through. Allow to cool in the tin.
- Turn the brownie out onto a board, then carefully peel away and discard the baking paper.
- Cut the brownie into 16 squares and dust each square with ½ tablespoon of icing sugar.
- These brownies are delicious and satisfying, and they are a great way to satisfy your sweet tooth while still staying on track with your Slimming goals.
These brownies are a delicious and satisfying treat that you can enjoy without feeling guilty. They are also a great way to get your daily dose of fruit with the addition of raspberries.
Tips for making brownies:
- Use unsweetened cocoa powder for a healthier brownie.
- Add more raspberries for a fruitier brownie.
- You can also use other fruits, such as chopped apples or strawberries.
- If you prefer a fudgy brownie, bake for 30 minutes. For a more cakey brownie, bake for 40 minutes.
- Enjoy your delicious and healthy diet brownies!