Fudgy Sweet Potato Brownies (gluten-free!)
Chocolate
Ingredients:
🍠 200 g (1 cup) sweet potato, cooked
🥜 128 g (1/2 cup) peanut butter
🌾 50 g (1/2 cup) oat flour
🍫 25 g (1/4 cup) cocoa powder
🍁 120 g (1/2 cup) maple syrup
🌼 4 g (1 tsp) vanilla extract
🧂 2 g (1/2 tsp) baking powder
🍫 90 g (1/2 cup) chocolate chips (plus extra for topping)
🧂 pinch of salt (optional)
Features:
Features:
Nutrition:
Servings 1 Calories 435 Carbohydrates 44g Fat 27g Fiber 9g Protein 12g Monounsaturated Fat 12g Polyunsaturated Fat 7g Saturated Fat 6g Trans Fat 0g Vitamin A 1,600mcg Vitamin C 3mg Vitamin D 0mcg Vitamin E 4mg Vitamin K 6mcg Calcium 110mg Iron 3mg Magnesium 90mg Phosphorus 210mg Potassium 420mg Zinc 1.6mg Folate 45mcg Cholesterol 0mg Sodium 160mg Sugar 28g
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
- Prepare: Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper or lightly grease it.
- Mash: Mash the sweet potato in a bowl until smooth. If needed, blend it for an extra creamy texture.
- Mix wet ingredients: Add almond butter, maple syrup, vanilla, and avocado oil (if using). Stir until well combined.
- Mix dry ingredients: In a separate bowl, whisk oat flour, cocoa powder, baking powder, salt, and cinnamon (if using).
- 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).
- Bake: Pour the batter into the prepared pan and spread evenly. Sprinkle extra chocolate chips on top. Bake for 35 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- 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.
Notes
- For extra fudgy brownies, refrigerate after cooling for a few hours.
- Add a pinch of espresso powder to deepen the chocolate flavor.
Tips
- For a richer, more moist texture, add 1 tbsp avocado oil.
- For added crunch, mix in 2 tbsp chopped nuts such as pecans or walnuts.
Storage
- Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week.
Swaps
- Use regular flour in place of oat flour.
- Replace peanut butter with ¼ avocado or neutral oil.
- Swap oat flour for almond flour if preferred.
Fudgy Sweet Potato Brownies (gluten-free!)
Ingredients:
🍠 200 g (1 cup) sweet potato, cooked
🥜 128 g (1/2 cup) peanut butter
🌾 50 g (1/2 cup) oat flour
🍫 25 g (1/4 cup) cocoa powder
🍁 120 g (1/2 cup) maple syrup
🌼 4 g (1 tsp) vanilla extract
🧂 2 g (1/2 tsp) baking powder
🍫 90 g (1/2 cup) chocolate chips (plus extra for topping)
🧂 pinch of salt (optional)
Features:
Instructions:
- Prepare: Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper or lightly grease it.
- Mash: Mash the sweet potato in a bowl until smooth. If needed, blend it for an extra creamy texture.
- Mix wet ingredients: Add almond butter, maple syrup, vanilla, and avocado oil (if using). Stir until well combined.
- Mix dry ingredients: In a separate bowl, whisk oat flour, cocoa powder, baking powder, salt, and cinnamon (if using).
- 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).
- Bake: Pour the batter into the prepared pan and spread evenly. Sprinkle extra chocolate chips on top. Bake for 35 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- 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.
