Sweet Potato Brownies

Ingredients

• 1 cup Sweet Potato Puree
• 1/2 cup Almond Butter ((note 1))
• 2 tablespoons Melted Coconut Oil ((note 2))
• 2 tablespoons Maple Syrup ((note 3))
• 1 teaspoon Vanilla Extract
• 1/2 cup Unsweetened Cocoa Powder
• 1/2 cup Coconut Sugar ((note 4))
• 1/3 cup Oat Flour ((note 5))
• 1 teaspoon Baking Soda
• 1/3 cup Dark Chocolate Chips ((note 6))
• 1/4 teaspoon Salt

Instructions

1. 1

   Preheat the oven to 350°F (180°C). Line an 8-inch square brownie pan with parchment paper. Slightly oil paper with oil spray. Set it aside.

2. 2

   In a large mixing bowl, add almond butter, maple syrup and coconut oil. Stir to combine. If too dry, microwave for 20 seconds to soften the nut butter and make it easier to stir.

3. 3

   Stir in the sweet potato puree and vanilla extract.

4. 4

   Fold in the dry ingredients: cocoa powder, oat flour, coconut sugar, baking salt, and chocolate chips.

5. 5

   Stir until it forms a thick dough. It shouldn't be runny.

6. 6

   Press the brownie batter onto the prepared pan, sprinkle extra chocolate chips on top if desired.

7. 7

   Bake on the center rack of the oven for 20-25 minutes or until set on top, crackled, and a pick inserted in the center of the brownies comes out almost clean. A few crumbs on it is a good thing, meaning the brownies are not overly dry.

8. 8

   Cool down for 15 minutes in the pan, then pull the overhanging parts of parchment paper to release on a cooling rack.

9. 9

   Cool completely - about 3 hours on the rack - before slicing. As it cools down, the brownies firm up and get easier to cut without falling apart, so be patient!

10. 10

    --- Storage ---

11. 11

    Store in the fridge for an ultra-fudgy texture, in an airtight container for up to 4 days, or freeze in sealed zip-lock bags or sealed boxes. Thaw in the fridge the day before.