Sweet Potato Brownies
Get ready for the ultimate fudgy brownie experience! You won’t believe these rich, decadent brownies are completely gluten, dairy, and refined sugar-free. Made with wholesome ingredients and bursting with flavor, this is one indulgent treat you’ll find yourself coming back to time and time again! Trust us, you won’t want to miss out on these!
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
- Yield: 16 servings
Ingredients
- 1 cup sweet potato puree (cooked and cooled sweet potatoes, peeled and thoroughly mashed)
- 1 cup natural, unsweetened nut butter of choice (we use almond or cashew)
- 1/3 cup organic maple syrup
- 1 egg
- 2 tsp vanilla extract
- ½ tsp baking soda
- ⅔ cup cocoa powder
- ½ tsp sea salt
- ¾ cup dark chocolate chips
Instructions
- Preheat the oven to 350 degrees fahrenheit. Line a 8×8 or 9×9-inch baking pan with parchment paper.
- Add the mashed sweet potato, nut butter, egg, maple syrup, and vanilla to a medium-sized bowl. Whisk together until well incorporated.
- Stir in the cocoa powder, baking soda, cinnamon, and salt. As you stir, the batter will turn into a thick, creamy texture.
- Fold in the chocolate chips (reserve some for topping, if desired)
- Pour the batter into the prepared pan and use your spoon to spread the batter evenly. Sprinkle with reserved chocolate chips, if using.
- Bake for about 25-30 minutes, depending on the texture you’re looking for. Pull the brownies out at 25 minutes if you want a fudgy brownie, or 30 minutes if you’re looking for a firmer, cakier texture.
- Remove from the oven and allow the brownies to cool in the pan for about an hour before slicing.
- Serve and store the leftover brownies in the fridge for up to 5 days.
Find it online: https://bodytosoulhealth.com/sweet-potato-brownies/
