Flourless Chocolate and Sweet Potato Brownies

Ingredients

• 1 cup Cooked and mashed sweet potato (Well drained and completely cooled)
• 0.5 cup Almond butter (Preferably creamy and unsweetened)
• 0.5 cup Maple syrup
• 0.5 cup Unsweetened pure cocoa powder (Sifted if lumpy)
• 1 Large egg (At room temperature)
• 1 tsp Vanilla extract
• 0.5 tsp Baking soda
• Salt (A pinch, to taste)

Steps

1. 1

   Preheat the oven to 175 °C and line an approximately 20 × 20 cm square pan with parchment paper, leaving some paper overhanging the sides to make the brownies easier to remove.

2. 2

   Cook the sweet potato until very tender. Let it cool, remove the skin, and mash it until completely smooth; measure 1 cup of well-drained purée.

3. 3

   Add the sweet potato purée, almond butter, maple syrup, egg, and vanilla extract to a large bowl. Beat until the mixture is smooth and creamy.

4. 4

   Add the cocoa powder, baking soda, and salt. Mix just until no dry spots remain; the batter will be thick.

5. 5

   Pour the batter into the prepared pan and smooth the surface with a spatula until level.

6. 6

   Bake for 22-28 minutes, until the surface is firm and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. Do not overbake them to preserve their fudgy texture.

7. 7

   Let cool completely in the pan before cutting into 9 squares. For cleaner cuts and an even firmer texture, refrigerate them before serving.

Notes

The post states that the complete recipe is on the blog linked in the bio, but it does not provide quantities or instructions in the available text. Therefore, the quantities and method above are an approximate reconstruction and should be verified against the original recipe. Store the covered brownies in the refrigerator for 4-5 days.

Nutrition per serving

• dessert
• brownies
• gluten-free
• dairy-free
• refined sugar-free
• vegetarian
• baked
• chocolate