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Pecan fudge brownies with sweet potato frosting
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Prep Time:
85 minutes
Cook Time:
45 minutes
Total Time:
130 minutes
Decadent sweet potato-chocolate frosting tops these indulgent treats. - Curtis Stone
Ingredients:
  • Non-stick cooking spray
  • 250g dark chocolate (70% cacao), finely chopped, divided
  • 165g unsalted butter, cut into 2.5cm cubes
  • 275g caster sugar
  • 3 Free Range Eggs
  • 6.60 gm pure vanilla extract
  • 0.60 gm salt
  • 150g plain flour
  • 180g pecan
  • 200g sweet potatoes, peeled, cut into 4cm pieces
Instructions:
  • Preheat your oven to 180C (160C fan-forced) and place the oven rack in the center. Spray a 20cm square baking pan with non-stick cooking spray, then line the base and 2 sides with overhanging baking paper.
  • Melt 170g of chocolate with butter in a heatproof bowl over simmering water, stirring until smooth. Allow to cool for 10 minutes or until lukewarm before using.
  • Whisk together sugar, eggs, vanilla, and salt in a large bowl until blended. Add the chocolate mixture and stir to combine. Mix in the flour and 1 cup (120g) pecans.
  • Pour the mixture into the prepared pan. Bake for 40 minutes or until the edges are firm and the center has a slight jiggle. Allow it to cool thoroughly on a wire rack.
  • Place sweet potatoes in a saucepan and cover them with water by 2.5cm. Simmer over medium heat for 20 mins until tender. Drain and blend sweet potatoes until smooth. Add the rest of the chocolate and blend until smooth. Let the frosting cool to room temperature and thicken for about 1 hour, stirring occasionally.
  • Remove the brownie from the pan and generously frost it. Sprinkle the rest of the pecans on top. Cut into 16 squares, cleaning the knife with a hot damp cloth after each cut.

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