Gooey, fudgey goodness! These are my new favorite chocolatey thing and I’m totally obsessed. Get ready for these decadent brownies that will leave you wanting more. Go for it. They’re refined-sugar free, gluten free and of course, vegan!
- Makes: 1 8inch pan
- Prep time: 20 mins (once the potatoes are baked)
- Cook time: ~35 minutes
- Cost: ~ $6
- 3/4 cup sweet potato puree
- 1 cup almond butter
- 2 tsp vanilla extract
- 1/2 cup pure maple syrup (I love Maple Valley Cooperative!)
- 1 1/2 cup almond flour
- 3/4 cup cocoa powder
- 1 1/2 tsp baking soda
- 1 Tbs ground flax seed
- pinch (1/8 tsp) salt
- 2/3 cup mini chocolate chips (I love the stevia sweetened minis from Lily’s Sweets)
Preheat oven to 350.
Wash and slice off ends of 5-6 medium sized sweet potatoes, maybe slice in half for quicker baking and pop them into the oven on a cookie sheet to bake. Keeping the skin on helps the nutrients from the skin soak into the potato while baking. When they’re soft, maybe about 40 mins, skin them all and blend in a blender or just mash to make a puree.
You want a soft almond butter, so if yours isn’t already combinable, heat it slowly in a saucepan until it’s smooth, adding vanilla to it there. Transfer to a big bowl and add sweet potato puree. Add maple syrup, stirring constantly.
In another bowl, combine the flour, cocoa, baking soda, flax and salt. Mix very well and add dry to the wet ingredients, combining well!! Add mini chocolate chips.
Lower oven temperature to 325 and line an 8” pan with parchment paper or grease pan generously.
Transfer all the amazing dough into pan and bake for about 30 minutes. It might seem loose, but let cool in pan for at least 15 minutes. The brownies will become more solid as they cool, and I think they’re actually better then, personally, but that gooeyness will stay and so it’s the best of all worlds!