Prep time 10 mins
Cook time 30 mins
Total time 40 mins
Author: Amanda @ Running with Spoons
Yields: 9 brownies
- 1/2 cup (128 g) almond butter*
- 1/2 cup (120 g) cooked sweet potato**
- 1 large egg
- 6 Tbsp (120 g) honey
- 1/4 cup (20 g) unsweetened cocoa powder
- 2 tsp vanilla extract
- 1/2 tsp baking soda
- optional: 3 Tbsp (30 g) dairy-free chocolate chips, for topping
- Preheat your oven to 350°F (176°C) and prepare an 8 x 8 (20 x 20 cm) baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
- Add all the ingredients except for the chocolate chips to a high-speed blender or food processor in the order listed, and process on high until the batter becomes smooth and creamy, taking care to scrape down the sides if necessary.
- Pour the batter into your prepared baking pan, using a spatula to distribute it evenly. Bake for 25 - 30 minutes, until a toothpick inserted into the center comes out clean. Remove the brownies from the oven and let them cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely.
- If you want to add the melted chocolate topping, place the chocolate chips in a microwave-safe dish, and nuke them in 30 second intervals until they're completely melted. Then, pour the chocolate over the brownies and use a spoon or spatula to spread it around.
- Store the brownies in an airtight container at room temperature for up to 5 days.
* I like using almond butter because of its mild flavour, but you can sub it out for whatever nut butter you have on hand. Or, use a soy nut butter to make these nut-free.
** You can either measure out 1/2 cup of mashed sweet potato or just toss 120g of cooked sweet potato straight into the blender.
Follow my PINTEREST ACCOUNT in Chloe Ditan
Source : http://www.runningwithspoons.com/2018/01/17/flourless-sweet-potato-brownies/