My sweet potato brownies are so soft you can't hardly tell if they are brownies or fudge! Well, never mind I'll have a fudge brownie anytime! 10 minutes recipe, no fancy ingredients, 25 minutes in the oven. DONE! ❤️❤️
Total Time: 20m
Make up to: 12-16 brownies
Ingredients
• 3/4 cup sweet potato puree
• 2/3 cup granulated sugar of choice or stevia
• 1/4 cup + 2 tbsp cocoa powder
• 1 1/2 tsp baking soda
• 1/8 tsp salt
• 1 cup peanut or almond butter OR allergy-friendly sub
• 1 tsp pure vanilla extract
• 1/4 cup + 2 tbsp flour (Oat, white, or spelt flour all work, and readers have reported success with almond flour)
• 1/2 cup mini chocolate chips + more for the top, optional
Instructions
Preheat oven to 325 F. Make sure to Greese or use grease paper.
Lightly heat up your nut butter until easy to stir.
Whisk it together with the sweet potato and vanilla extract in a large bowl.
In a separate bowl, stir together all remaining ingredients – make sure that baking soda is evenly incorporated!
Pour dry into wet (not the other way around), and smooth into the prepared pan, scooping out all traces of batter and using a second sheet of parchment to really smooth it down evenly.
Bake on the centre oven rack 20 minutes. It will look a little underdone, but it firms up as it cools. (If, for some reason, yours is still too gooey after cooling, loosely cover and let it sit in the fridge a few hours.)
Lastly drizzle chocolate and add fruit.
Enjoy!