Cinnamon Sweet Potato Chocolate Brownie
In this decadent dessert, chocolate and sweet potato brownies are scented with spicy cinnamon and served with a scoop of vanilla and rose water ice cream.
- Pre-heat the oven to 170 °C and grease individual moulds. Using an electric paddle beater attachment, combine the CARTE D'OR Chocolate Brownie mix, Robertsons Cinnamon and milk on low speed for 1 minute, scraping down the sides of the bowl, then whisk on high speed for 4 minutes. Fold in the dark chocolate and sweet potato. Bake for 20 minutes. Cool and remove from the moulds.
- Spoon dark soil* onto a plate. Cut brownie into 4 equal pieces, drizzle with CARTE D'OR 2-in-1 Chocolate Sauce & Milkshake Syrup and garnish.*Click here for dark soil recipe.
- Garnish with vanilla rose water ice cream*, rose petals, strawberry slices and micro herbs. *Click here for vanilla rose water ice cream recipe.