Sweet Potato Brownies – Guilt-Free Dessert Bliss
Craving a rich, fudgy brownie without the guilt? Look no further! These Sweet Potato Brownies are a delicious revelation, packing a secret veggie punch into every decadent bite. Indulge in pure dessert bliss, knowing you’re treating yourself to something both wholesome and incredibly satisfying.
Ingredients
- 1 cup (about 1 medium) cooked and mashed sweet potato (pureed)
- 1/2 cup unsweetened cocoa powder
- 1/2 cup almond flour (or oat flour)
- 1/2 cup coconut sugar (or brown sugar)
- 1/4 cup unsweetened applesauce (or melted coconut oil for a richer brownie)
- 1/4 cup unsweetened almond milk (or other milk of choice)
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup dark chocolate chips, optional (for mixing in or topping)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a large mixing bowl, combine the mashed sweet potato, coconut sugar, applesauce, almond milk, egg, and vanilla extract. Whisk until well combined and smooth.
- In a separate bowl, whisk together the cocoa powder, almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- If using, gently fold in most of the chocolate chips, reserving a few for sprinkling on top.
- Pour the batter into the prepared baking pan and spread evenly. Sprinkle the remaining chocolate chips on top, if desired.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Be careful not to overbake to maintain fudginess.
- Let the brownies cool completely in the pan on a wire rack before lifting out and cutting into squares. This is crucial for achieving the perfect fudgy texture.
