Sweet Potato Brownies

Ingredients

• 0.75 cup sweet potato purée
• 1 cup peanut butter
• 1 tsp pure vanilla extract
• 6 tbsp almond flour
• 0.5 cup chocolate chips
• 0.6667 cup sugar
• 0.3333 cup walnuts (Chopped)
• 6 tbsp unsweetened cocoa powder
• 1.5 tsp baking soda
• 0.125 tsp salt

Steps

1. 1

   Preheat the oven to 325°F (160°C). Line or lightly grease an 8 × 8-inch baking pan so the cooled brownies will release easily.

2. 2

   In a large mixing bowl, add the sweet potato purée, peanut butter, and vanilla extract. Stir until the mixture is smooth and evenly combined, with no visible streaks of peanut butter.

3. 3

   In a separate bowl, add the almond flour, chocolate chips, sugar, chopped walnuts, cocoa powder, baking soda, and salt. Stir thoroughly so the cocoa, baking soda, and salt are distributed throughout the dry mixture.

4. 4

   Add the dry mixture to the bowl of wet ingredients. Stir until a thick, uniform brownie batter forms and all of the dry ingredients are incorporated. Do not leave pockets of cocoa or flour at the bottom of the bowl.

5. 5

   Transfer the batter to the prepared 8 × 8-inch pan. Use a spatula to spread it evenly and smooth the top.

6. 6

   Bake at 325°F (160°C) for roughly 20 minutes, until the brownies are set around the edges and the center is just firm. Avoid overbaking if you want a fudgy texture.

7. 7

   Let the brownies cool completely in the pan before slicing. Once fully cool and set, cut into squares and serve.

Notes

The post states that the creator made double the batch, but the ingredient quantities provided above are preserved exactly as written in the source. The recipe is attributed to @chocolatecoveredkatie. Use certified gluten-free ingredients as needed; peanut butter and chocolate chips should be checked for dairy or cross-contact if required.

Nutrition per serving

• dessert
• brownies
• baked
• gluten-free
• dairy-free
• vegetarian
• chocolate
• sweet potato