Time to make: 45 mins (Hands-on time: 15 mins, Cooking time: 30 mins)
100g reduced-fat spread
200g dark chocolate chips
200g baked kumara (orange flesh is best), mashed
1 cup soft brown sugar
2 medium-sized eggs
2 teaspoons vanilla extract
3/4 cup flour
1/4 teaspoon baking powder
100g chopped hazelnuts or other nuts
2 teaspoons icing sugar, sifted
Step 1 Preheat oven to 180ºC. Lightly grease then line a square loose-based cake tin with baking paper.
Step 2 Place spread and three-quarters of the chocolate chips in a microwave-proof bowl and heat until spread is completely melted. Stir to melt chocolate completely.
Step 3 In a separate bowl mix kumara and sugar together until smooth. Add spread and chocolate mix, eggs and vanilla. Beat until thick.
Step 4 Stir in flour, baking powder, the remaining chocolate and hazelnuts. Pour into tin and bake for 30 minutes or until firm to touch but still slightly moist. Cool completely in tin.
Step 5 Cut in even-sized squares and sprinkle with icing sugar.