You know what?
Earlier in 2015, I was adamant that these sweet potato brownies were the most insane things I had ever created. But looking back, I was slightly wrong…
Now I’ve definitely made my fair share of epic cakes, ungodly desserts and immense cookies… but now, I look back on these sweet potato and chickpea fudge blondies and I feel like,*if* I were one day forced to choose a favourite recipe of mine… I might actually be able to do so – now...
I don’t know if it is because the thought of these blondies reminds me of a particularly bleak and misty 6am morning I spent hanging around at Victoria Station waiting for a train up north; with these chunky foil-wrapped squares the only things keeping me company… or if it is because they are this deadly simple combination of my hands-down-favourite foods ever ( – peanut butter and chocolate, snm), thrown together to form a wickedly exciting, genius, wholesome pillow that I (and you, too) might all-too-easily devour for breakfast, yet technically not need to feel naughty about… or lastly, if it’s because their inception was just so dang spontaneous; (as in like, one day I literally just decided to ‘see what happened’ if I blitzed a mound of oats with hot veggies and peanut butter)… As I say, I really don’t know what it is about these specifically, but…
All I do know, is that these are everything. Truly.
Imagine if you were to cross a huge fluffy muffin with a rich, dense peanut butter cookie? Then imagine that that resultant product bred with a brownie, and then you spread extra peanut butter over it and THEN proceeded to stuff it with heaps of chocolate chunks for good measure? That’s what these would be. They are heavy, crumby, blocks of swirly peanut butter. They are hardcore. They are breakfast, they are lunch. They are afternoon tea and the snack between all three. They are also the midnight snack of your dreams, the crumble over your porridge, the nutty brownie to your ice cream (or the cake under your custard)… and most of all: they are sure as hell the perfect dippage to your tea.
Oats, sweet potatoes and chickpeas are the ultimate health-hack. While a lot of people might want to sub syrup/honey/banana or whatever for the sugar, (to which I say go ahead…), bear in mind that they won’t be anywhere near the way I’ve described them to be. Although this might contradict the healthy-ness I’ve just reiterated: the amazing-ness of these blondies comes from the sugar itself… as in, you simply cannot get that sheer density and decadence from anything except sugar. So given how healthy + protein filled the rest of these treats are… I really think we deserve to go all-out on the real stuff. It’s good for the soul; and doesn’t give you that weird back-of-the-eyes headache that excess volumes of maple syrup and/or honey does.
I can’t even explain how super dense, crumby and perfectly fluffy these divine creations are. The fact that they have no flour or butter is legitimately unbelievable; they are unbelievably fudgy. One bite and you will be sceptic. But what can I say? Other than to take a long hard look; let your mouth water and notice how the book-thick cross-sections of these bricky squares heaving with chocolate chips speak for themselves… It’s not their fault they look so guilty.
- 3/4 can chickpeas
- 3/4 C ground oats, blitzed in a food processor
- 1 x medium cooked sweet potato
- 3/4 C crunchy peanut butter (or 50: 50 with cashew)
- 1/2 C apple sauce
- 1/2 C brown sugar
- 1/4 C white sugar
- 1 x T vanilla extract
- 1 egg
- 150g mixed white + milk chocolate chunks.
- 1/2 C icing sugar
- 1 x T milk
- 1 x t cinnamon
- Line an 8x8 baking tray with greaseproof paper.
- Put the ingredients in a food processor + pulse/process on med-high speed in this order:
- Begin with the oats
- Followed by the chickpeas, sweet potato and vanilla
- Then with the sugars and peanut butter...
- Followed by the apple sauce.
- Stir in the egg manually + add the chocolate chunks...
- Bake at 180 (fan oven) for 30 mins - at which point, check for doneness + be prepared to put them back in for 5-10 minutes.
- Let cool for 10 mins, then let loose!
Just to clarify, these are WAY WAY better than the recipe I put up in 2014; they are SO MUCH MORE – that is, more EVERYTHING <3 These older ones were smaller, flatter, made with banana (less sugar) and were basically just far less extravagant. They also didn’t use sweet potato, which is where this recipe get’s its oomph and volume from. Make this recipe.