Fudgy Sweet Potato Brownies (gluten-free!)
Sweets/Desserts
What You’ll Need:
🍠 1 cup sweet potato, cooked
🥜 1/2 cup almond butter
🌾 1 cup oat flour
🍫1/2 cup cocoa powder
🍁 1/2 cup maple syrup
🌼 1 tsp vanilla extract
🧂 1/2 tsp baking powder
🍫 1/4 cup chocolate chips (plus extra for topping)
🧂 Sprinkle of salt (optional, but enhances flavor)
Enhancements for Better Texture:
🛢️ 1 tbsp avocado oil (for extra richness and moisture)
🧂 1/2 tsp cinnamon (for warmth and depth)
🌰 2 tbsp chopped nuts (like pecans or walnuts for crunch
Features:
Nutrition:
*Nutrition information is a rough estimate.
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How You’ll Make It
1. Prepare: Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper or lightly grease it.
2. Mash: Mash the sweet potato in a bowl until smooth. If needed, blend it for an extra creamy texture.
3. Mix wet ingredients: Add almond butter, maple syrup, vanilla, and avocado oil (if using). Stir until well combined.
4. Mix dry ingredients: In a separate bowl, whisk oat flour, cocoa powder, baking powder, salt, and cinnamon (if using).
5. Combine wet and dry: Gradually mix the dry ingredients into the wet mixture until fully incorporated. Fold in the chocolate chips and nuts (if using).
6. Bake: Pour the batter into the prepared pan and spread evenly. Sprinkle extra chocolate chips on top. Bake for 20–25 minutes, or until a toothpick inserted comes out with a few moist crumbs.
7. Cool & Set: Let it cool in the pan for at least 15 minutes before slicing. This helps it firm up and develop the fudgy texture.
8. Indulge! Store in an airtight container at room temperature for 2 days or refrigerate for up to a week.
Notes:
- If you prefer extra fudgy brownies, refrigerate them after cooling for a few hours.
- Want a richer taste? Add a pinch of espresso powder to enhance the chocolate flavor!
Substituttions
Fudgy Sweet Potato Brownies (gluten-free!)
Ingredients:
🍠 1 cup sweet potato, cooked
🥜 1/2 cup almond butter
🌾 1 cup oat flour
🍫1/2 cup cocoa powder
🍁 1/2 cup maple syrup
🌼 1 tsp vanilla extract
🧂 1/2 tsp baking powder
🍫 1/4 cup chocolate chips (plus extra for topping)
🧂 Sprinkle of salt (optional, but enhances flavor)
Enhancements for Better Texture:
🛢️ 1 tbsp avocado oil (for extra richness and moisture)
🧂 1/2 tsp cinnamon (for warmth and depth)
🌰 2 tbsp chopped nuts (like pecans or walnuts for crunch
Features:
Instructions:
1. Prepare: Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper or lightly grease it.
2. Mash: Mash the sweet potato in a bowl until smooth. If needed, blend it for an extra creamy texture.
3. Mix wet ingredients: Add almond butter, maple syrup, vanilla, and avocado oil (if using). Stir until well combined.
4. Mix dry ingredients: In a separate bowl, whisk oat flour, cocoa powder, baking powder, salt, and cinnamon (if using).
5. Combine wet and dry: Gradually mix the dry ingredients into the wet mixture until fully incorporated. Fold in the chocolate chips and nuts (if using).
6. Bake: Pour the batter into the prepared pan and spread evenly. Sprinkle extra chocolate chips on top. Bake for 20–25 minutes, or until a toothpick inserted comes out with a few moist crumbs.
7. Cool & Set: Let it cool in the pan for at least 15 minutes before slicing. This helps it firm up and develop the fudgy texture.
8. Indulge! Store in an airtight container at room temperature for 2 days or refrigerate for up to a week.
Notes:
- If you prefer extra fudgy brownies, refrigerate them after cooling for a few hours.
- Want a richer taste? Add a pinch of espresso powder to enhance the chocolate flavor!
