Fudgy Sweet Potato Brownies
Prep Time: 50 min (if you roast the sweet potatoes instead of microwave)
Cook Time: 30 min
Total Time: ! hr 20 min
2/3 C maple syrup
1/2 C almond butter or peanut butter (I didn't like it as much with PB)
1 tsp vanilla
1.5 Tbsp melted coconut oil
1/2 C cocoa powder
1/4 tsp salt
1 tsp baking powder
2/3 C oat flour
1/2 C chopped pecans or walnuts
1/4 C chocolate chips (optional)
1. Preheat oven to 350 and line an 8×8-inch baking pan (or similar-size pan) with parchment paper.
2. To a large mixing bowl, add sweet potato purée, maple syrup, almond butter, vanilla extract, and coconut oil and stir to combine.
3. Add cocoa powder, sea salt, and baking powder and stir to combine. Then add oat flour and stir until a thick, scoopable batter is achieved.
4. Transfer batter to your parchment-lined baking dish and spread into an even layer using a spoon or rubber spatula. Then top with pecans and chocolate chips (optional).
5. Bake on the center rack for 28-32 minutes. The brownie edges should look slightly dry and a toothpick inserted into the center should come out mostly clean (a few crumbs are okay, but it shouldn’t be overly gooey). Remove from oven and let cool in the pan for 30 minutes – 1 hour.
6. Lift out of pan and slice. Enjoy warm or room temperature. Store leftovers covered at room temperature up to 3 days. Delicious with ice cream. :)
5. Bake on the center rack for 28-32 minutes. The brownie edges should look slightly dry and a toothpick inserted into the center should come out mostly clean (a few crumbs are okay, but it shouldn’t be overly gooey). Remove from oven and let cool in the pan for 30 minutes – 1 hour.
6. Lift out of pan and slice. Enjoy warm or room temperature. Store leftovers covered at room temperature up to 3 days. Delicious with ice cream. :)
No comments:
Post a Comment