Meet the stealthily healthy answer to your cravings. Healthier than your average baked good, the sweet potato adds a natural-sweetness and also keeps it moist and gooey — key factors in a delicious brownie. This treat from Joy McCarthy is also full of healthy fats, plenty of fibre and of course, the chocolatey taste you’ve been after. Heat for a warm ooey gooey treat, or even snack on them straight out of the freezer!
1 smashed cooked sweet potato (approx.1 large sweet potato)
¾ cup all natural almond butter
½ cup pure maple syrup
2 tsp pure vanilla extract
1 cup raw cacao powder
½ cup gluten free oat flour
1 tsp gluten free baking powder
¾ tsp fine sea salt
½ cup walnuts, toasted and chopped
½ cup mini dark chocolate chips
Large flake sea salt for garnishing, optional
Preheat oven to 350F and grease and line a 9 x 9 inch brownie pan with parchment paper.
Fill a medium pot with water and bring to a boil. While it comes up to temperature peel your sweet potato and cut into 1 inch chunks. Add potatoes to boiling water and cook for 15 minutes or until fork tender. Drain and rinse potatoes in cold water to cool slightly. Transfer warm potatoes to a bowl and mash until smooth and no lumps remain. Measure out 1 ½ cups mashed sweet potatoes and add to a large bowl along with almond butter, maple syrup, eggs and vanilla. Whisk or beat until smooth and fluffy.
In a separate bowl combine raw cacao powder, oat flour, baking powder and fine sea salt. Whisk until combined and then mixin half of walnuts and half of chocolate chips.
Fold dry ingredients into wet and mix until combined. Transfer to a greased and parchment lined 9 x 9 inch brownie pan and bake at 350F for 25-30 minutes.
While brownies are baking, melt remaining chocolate chips. Once brownies are cooked and have cooled slightly, drizzle melted chocolate on top of brownies and sprinkle with remaining walnuts and large flake sea salt if desired. Serve and enjoy!
Servings: Makes 16 brownies
approx. Per Serving