Hey Ane, great question! We’ve created a recipe for those of you using a tray, as it won’t involve the slow-cooker method it’ll be much quicker. Here are the amended instructions, you’ll mainly notice changes to temperature and cooking time: (and these take into account the 23cm size of you tray)
1. Preheat Oven: Preheat your oven to 180°C (350°F). Grease the 23cm square tray or line it with parchment paper for easy removal.
2. Combine Dry Ingredients: In a mixing bowl, combine the coconut flour, raw cacao powder, vanilla powder, gluten-free baking powder, ground cinnamon, sea salt, and vanilla protein powder (if using). Mix well.
3. Combine Wet Ingredients: In a separate bowl, add the sweet potato puree (or mashed sweet potato), whisked eggs, coconut oil, and rice malt syrup. Whisk until the mixture is smooth.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring until everything is well combined.
5. Add Chocolate Chunks: Gently fold in the chopped dark chocolate into the batter.
6. Baking: Pour the batter into the prepared 23cm square tray and spread it evenly.
7. Bake: Place the tray in the preheated oven and bake for approximately 20-25 minutes. Check for doneness by inserting a skewer into the centre; it should come out with a few moist crumbs but not wet batter.
8. Cool and Slice: Once done, remove the brownies from the oven and allow them to cool in the tray for a while. Then, transfer them to a wire rack to cool completely before slicing into squares.
9. The baking time may vary slightly depending on your oven’s accuracy, so keep an eye on the brownies as they bake. Enjoy your Sweet Potato Brownies!

How long would this take to bake in the oven if I was to bake it in a 23cm square tray?