Description
Indulge in guilt-free deliciousness with our Sweet Potato Brownies recipe. Learn how to make these moist and chocolatey treats today!
Ingredients
- 3/4 cup (180 ml) sweet potato puree
- 1 cup (240 ml) almond butter, or allergy-friendly sub
- 1 tsp (5 ml) pure vanilla extract
- 6 tbsp (90 ml) flour (Oat, white, or spelt flour work. Readers reported success with almond flour)
- 1/2 cup (120 ml) dairy-free mini chocolate chips + more for the top, optional
- 2/3 cup (160 ml) sugar (for sugar free, try these Keto Brownies)
- 6 tbsp (90 ml) cocoa powder
- 1 1/2 tsp (7.5 ml) baking soda
- 1/8 tsp (0.5 ml) salt
Instructions
- If you’re preparing homemade sweet potato puree, refer to the method mentioned earlier. Begin by setting your oven to 325 F. Prepare an 8-inch baking dish by lining it with parchment or coating it with oil. If the nut butter is too thick to mix, gently warm it to make it more pliable. Combine it with the sweet potato puree and vanilla extract until the mixture is uniform. Mix all the other ingredients in a separate bowl, ensuring the salt and baking soda are well distributed, then add this dry mixture to the wet one. Stir until a batter is formed. Transfer the batter into the prepared baking dish, making sure to scrape out every bit. Use another piece of parchment to evenly press down the mixture. Bake for 20 minutes. They should appear slightly undercooked when you remove them from the oven. The brownies will solidify as they cool. If after cooling they are still too soft, loosely cover them and place them in the fridge for a few hours. Optionally, add frosting once cooled.
Notes
- For a more decadent flavor, substitute almond flour for traditional flour.
- Enhance the sweetness by adding extra dairy-free mini chocolate chips to the batter.
- Press the batter evenly into the baking dish for uniform baking results.
