Sweet potato and beetroot brownies

These sticky, fudgy brownies from Jake’s Life are a must-try!

Not only are they super tasty, but you can enjoy them guilt-free too since they’re packed with fresh veg.

Give them a go, and don’t forget to share a photo to @herogomena with #herogolife.

Nutritional content

Servings: 16 pieces

Prep time:1 hour 15 minutes

Ingredients 600g sweet potato, peeled & chopped 300g beetroot, peeled & chopped 20g light brown sugar 50g cocoa powder 200ml soy milk 100g plain flour

Preparation

Preheat the oven to 180℃, line two baking trays with tin foil, and line a baking dish with parchment paper.
Place the sweet potato on one baking tray and the beetroot on the other baking tray, then put both trays in the oven and roast for 50 minutes.
Remove the trays from the oven and leave the vegetables to cool.
Put the sweet potato in one container and blend into a puree.
Put the beetroot in a separate container then blend into a puree.
Transfer both purees into a mixing bowl, then beat in the sugar.
Add the cocoa powder and mix well.
Gradually add the milk, mixing well in-between.
Next, fold in half the flour. Once everything’s combined, fold in the other half of the flour.
Pour the batter into the lined baking dish, put it in the oven and bake for 25 minutes.
Remove the baking dish from the oven and insert a knife to check if they’re done - if the knife comes out clean, the brownies are ready. If not, they will need to bake a little longer.
Once they’re ready, remove the tray from the oven and allow the brownies to cool for 10 minutes.
Cut and, if you like, drizzle with maple syrup and sprinkle with flaked sea salt.

To store: Once they’re cool, put the brownies in an airtight container and keep them in the fridge for up to three days.