Easy Vegan Sweet Potato Fudge Brownie
These sweet potaot brownies are a unique twist on the traditional brownie, using healthier ingredients. They're gooey, and the recipe requers only one bowl .
Ingredients
- 3/4 cup/188g boiled/steamed mashed sweet potato
- 1/2 cup/120g creamy almond butter sub for peanut, or nut-free butter
- 1/2 cup/100g coconut sugar can sub for organic light brown sugar
- 1/2 cup/50g cocoa powder
- 1/4 cup/30g blanched almond flour
- 1/4 cup/30g coconut flour can sub for oat flour
- 1 teaspoon baking powder use gluten-free BP if needed.
- 1/2 cup/50g dark chocolate chips
Instructions
- Preheat the oven to 350F/180c and line an 8"(inch) loaf pan with parchment paper. Set aside.
- Add the mashed sweet potato, almond butter, and coconut sugar to a medium-size mixing bowl. Mix to combine it all together.
- Add the cocoa powder, almond flour, coconut flour, and baking powder to the sweet potato bowl.
- Combine the wet and dry ingredients and mix well to form a thick, fudgy batter.
- Fold in the chocolate chips.
- Pour the batter into the 8"(inch) loaf pann lined with parchment paper. Spread the batter out evenly in the pan using your hands to help spread it out. You can also use a rubber spatula to do this.
- Bake for 30-35 minutes.
- Remove and let cool for at least 30 minutes before slicing and serving.
Notes
Store remaining brownies in the refrigerator, covered so they don't dry out, for up to a week.
*To make oat flour, simply blend oats in a blender or a food processor!
Nutrition
Serving: 1brownieSodium: 81mgCalcium: 60mgVitamin C: 2mgVitamin A: 1192IUSugar: 18gFiber: 4gPotassium: 210mgCalories: 305kcalSaturated Fat: 6gFat: 20gProtein: 5.5gCarbohydrates: 38gIron: 4mg
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