Turkish delight chocolate brownies

Makes 16
Preparation time 10 minutes
Cooking time 40 minutes


  • 400g sweet potato, baked in their skins until soft, then cooled
  • 3 free range eggs
  • 140g light muscavado sugar
  • 60g dark muscavado sugar
  • A pinch of salt
  • 150g dark chocolate 70 per cent, melted and cooled
  • 100g ground almonds
  • 2 tsp chickpea flour
  • 70g of good quality cocoa powder
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 150g Turkish delight, chopped


How to make Turkish delight brownies

  1. Heat the oven to 16°0C. Line a square brownie tin with greaseproof paper. In a clean, dry bowl whisk eggs, sugars and salt until they become really voluminous and pale. This will take about 5 minutes.
  2. Scoop out the sweet potato from their skins and mash with a fork. Fold in the chocolate, ground almonds, chickpea flour, cocoa powder, baking powder and vanilla extract until its incorporated. Add the Turkish delight.
  3. Pour into the lined brownie tin and bake for 35 minutes or until the top is firm.