Sweet Potato Brownies
Ingredients
3/4 cup sweet potato puree- 1 cup peanut or almond butter, or allergy-friendly sub
- 1 tsp pure vanilla extract
- 6 tbsp flour (Oat, white, or spelt flour work. Readers reported success with almond flour)
- 1/2 cup mini chocolate chips + more for the top, optional
- 2/3 cup sugar
- 6 tbsp cocoa powder
- 1 1/2 tsp baking soda
- 1/8 tsp salt
3/4 cup sweet potato pureeInstructions
First make your own sweet potato puree. The best way, peel and cube your sweet potatoes, boil for 20 min. Transfer to a food processor. Blend on a low speed. Don’t add water.
Then for the brownies! Preheat your oven to 325, and grease an 8 in square pan. Gently heat your nut butter to soften, whisk with the sweet potato and vanilla until smooth. Stir in all remaining ingredients, then pour the dry into the wet. Stir until completely combined. Pour into the pan and bake for 20 min. They will firm up as they cool out of the oven! Frost if desired!
