Directions:
- Preheat air fryer to 160°c.
- Butter and line a square 20cm brownie tin.
- Wrap the sweet potatoes in foil, place on a baking sheet and cook in the air fryer for 35-45 minutes or until soft.
- Once cool enough to handle, scoop out the flesh and weigh 200g before adding into a bowl and mashing.
- In a pan over a low heat, melt the butter and chopped chocolate, stirring regularly.
- Add the light soft brown sugar to the mashed sweet potato, beat until smooth and gently stir in the melted chocolate and butter.
- Slowly mix in the eggs, followed by the vanilla extract, then sift in the flour, cocoa powder and ground ginger and mix well.
- Fold in the chocolate chips, pour into the brownie tin and smooth the top.
- Bake in the air fryer for 15-20 minutes until just set and still a little soft in the middle.
- Cool the tin then remove and cut into pieces.
Preparation time: 30 minutes
Cooking time: 15-20 minutes