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!
