One cup of mashed sweet potato brings fiber and vitamin A to your brownies. Make naturally sweet, fudgy sweet potato brownies that are gluten-free and flourless.
Ingredients
1 cup (245g) thick roasted sweet potato puree
1/2 cup (125g) almond butter or peanut butter
1/3 cup (80ml) maple syrup or honey
1/2 cup (50g) cocoa powder
1/2 cup (60g) almond flour or oat flour
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (85g) chocolate chips
Instructions
1
Heat the oven to 350°F (177°C) and line an 8x8-inch pan with parchment.
2
Stir the sweet potato puree, nut butter, maple syrup, and vanilla until smooth.
3
Mix in the cocoa, flour, baking soda, and salt until a thick batter forms.
4
Fold in most of the chocolate chips, spread in the pan, and top with the rest.
5
Bake 28 to 32 minutes, until the edges are set and the center looks just firm.
6
Cool fully in the pan before slicing, since these firm up as they cool.
