Sugar-free chocolate brownies recipe
 Sugar-free chocolate brownies do exist and we've got the recipe to prove it! These simple brownies use sweet potatoes to bring some natural sweetness. Each brownie provides 140 kcal, 4g protein, 14.5g carbohydrate (of which 3g sugars), 7.5g fat (of which 4g saturates), 1.5g fibre and 0.5g salt. oil, for greasing200g/7oz self-raising flour50g/1¾oz cocoa powder, sifted1 tsp bicarbonate of soda100g/3½oz butter, cubed100ml/3½fl oz semi-skimmed milk3 large free-range eggs, beaten250g/9oz sweet potato, finely grated1 large very ripe banana (approximately125g/4½oz peeled weight), mashed with a fork oil, for greasing 200g/7oz self-raising flour 50g/1¾oz cocoa powder, sifted 1 tsp bicarbonate of soda 100g/3½oz butter, cubed 100ml/3½fl oz semi-skimmed milk 3 large free-range eggs, beaten 250g/9oz sweet potato, finely grated 1 large very ripe banana (approximately125g/4½oz peeled weight), mashed with a fork Method Preheat the oven to 200C/180C Fan/Gas 6. Grease and line the base and sides of a 23cm/9in loose-based square cake tin with baking parchment. Mix the flour, cocoa and bicarbonate of soda in a large bowl. Make a well in the centre.Put the butter in a medium saucepan and melt over a low heat, stirring regularly. Take the pan off the heat and stir the milk into the melted butter. Add the eggs, sweet potato and banana, stirring vigorously. Pour slowly into the flour mixture, stirring constantly with a wooden spoon to form a thick batter. Pour into the prepared tin. Bake in the centre of the oven for 30-35 minutes, or until the cake is risen and just firm to the touch. Serve warm or leave to cool in the tin before cutting into squares. Preheat the oven to 200C/180C Fan/Gas 6. Grease and line the base and sides of a 23cm/9in loose-based square cake tin with baking parchment. Preheat the oven to 200C/180C Fan/Gas 6. Grease and line the base and sides of a 23cm/9in loose-based square cake tin with baking parchment. Mix the flour, cocoa and bicarbonate of soda in a large bowl. Make a well in the centre. Mix the flour, cocoa and bicarbonate of soda in a large bowl. Make a well in the centre. Put the butter in a medium saucepan and melt over a low heat, stirring regularly. Take the pan off the heat and stir the milk into the melted butter. Add the eggs, sweet potato and banana, stirring vigorously. Put the butter in a medium saucepan and melt over a low heat, stirring regularly. Take the pan off the heat and stir the milk into the melted butter. Add the eggs, sweet potato and banana, stirring vigorously. Pour slowly into the flour mixture, stirring constantly with a wooden spoon to form a thick batter. Pour into the prepared tin. Pour slowly into the flour mixture, stirring constantly with a wooden spoon to form a thick batter. Pour into the prepared tin. Bake in the centre of the oven for 30-35 minutes, or until the cake is risen and just firm to the touch. Bake in the centre of the oven for 30-35 minutes, or until the cake is risen and just firm to the touch. Serve warm or leave to cool in the tin before cutting into squares. Serve warm or leave to cool in the tin before cutting into squares. Recipe tips Wrap these brownies loosely in baking parchment and foil, they will keep in the fridge for 3 days.