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Sugar Free Brownies

Makes 20 - 24 brownies


375 ml (1 ½ cups) cake wheat flour

90 ml (6 T) Huletts Xylitol

100 ml cocoa powder, sifted

5 ml (1 t) bicarbonate of soda

8 ml (1 ½ t) baking powder

100 ml butter, cubed

100 ml full cream milk

3 extra large eggs, beaten

250g sweet potato, finely grated

1 large ripe banana, mashed

  1. Preheat the oven to 180°C. Grease and line the base and sides of 1 x 23 cm square cake tin with baking paper.
  2. Mix the flour, xylitol, cocoa, bicarbonate of soda and baking powder in a large bowl. Make a well in the centre.
  3. Place the butter in a medium saucepan over a low heat while stirring. Take the pan off the heat and stir the milk into the melted butter.
  4. Add the eggs, sweet potato and banana, stirring well.
  5. Slowly pour into the flour mixture, stirring constantly with a wooden spoon to form a thick batter. Pour into the prepared tin.
  6. Bake in the centre of the oven for 30-35 minutes, or until a skewer is inserted and comes out clean.
  7. Serve warm or leave to cool in the tin before cutting into squares.

Hint: Toasted chopped pecan nuts or cranberries may be added to the mixture for a special occasion.