Sweet Potato Brownies
These sweet potato brownies are rich, fudgy, and packed with nutritious ingredients, making them a guilt-free dessert option that satisfies chocolate cravings.
Ingredients
Wet Ingredients
- 1 cup sweet potato puree Ensure it's smooth for even texture.
- 1/2 cup peanut or almond butter Can substitute with sunflower seed butter if allergic.
- 1 tsp vanilla extract Enhances sweetness and flavor.
Dry Ingredients
- 1 cup flour (oat, white, or spelt) Almond flour works great too!
- 1/3 cup cocoa powder Gives a rich chocolate flavor.
- 1 tsp baking soda Helps the brownies rise.
- 1/4 tsp salt Balances sweetness and heightens flavors.
- 1/2 cup sugar Can reduce as needed.
Extras
- 1/2 cup mini chocolate chips Optional for decoration and added flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line an 8x8 inch baking pan with parchment paper for easy removal.
- In a bowl, combine the sweet potato puree, peanut or almond butter, and vanilla extract. Mix until smooth.
Mixing Ingredients
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually add the dry mix to the wet ingredients, stirring until combined.
- Fold in the chocolate chips gently. Pour the batter into the prepared baking pan.
- Sprinkle some extra chocolate chips on top, if using.
Baking
- Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool before slicing into squares. Enjoy warm or at room temperature.
Notes
Check sweet potatoes for smoothness, use coconut sugar for flavor, and ensure proper ingredient measurement to avoid texture issues.