Step 1

Preheat air fryer to 160°C.

Step 2

Butter and line a square 20cm brownie tin.

Step 3

Wrap the sweet potatoes in foil, place on a baking sheet and cook in the air fryer for 35-45 minutes or until soft.

Step 4

Once cool enough to handle, scoop out the flesh and weigh 200g before adding into a bowl and mashing.

Step 5

In a pan over a low heat, melt the butter and chopped chocolate, stirring regularly.

Step 6

Add the light soft brown sugar to the mashed sweet potato, beat until smooth and gently stir in the melted chocolate and butter.

Step 7

Slowly mix in the eggs, followed by the vanilla extract, then sift in the flour, cocoa powder and ground ginger and mix well.

Step 8

Fold in the chocolate chips, pour into the brownie tin and smooth the top.

Step 9

Bake in the air fryer for 15-20 minutes until just set and still a little soft in the middle.

Step 10

Cool the tin then remove and cut into pieces.