Ingredients

The following ingredients have 4 Servings
  • 3/4 cup sweet potato ((203 grams; mashed with fork))
  • 1/2 cup creamy almond butter ((140 grams; use raw almond butter for best flavor))
  • 1/2 cup cacao powder ((40 grams))
  • 1 cup coconut sugar ((140 grams))
  • 1/3 cup gluten-free flour mix* ((47 grams; I used King Arthur's all-purpose mix))
  • 1 teaspoon baking powder ((4 grams))
  • 1 teaspoon vanilla extract ((4 grams))
  • 1/4 teaspoon salt ((2 grams))
  • 1/2 cup dark chocolate chips ((90 grams; optional. Use a dairy-free brand to keep these vegan))

Instruction

  • Preheat the oven to 350ºF and line a 9-inch square pan with parchment paper. In a large bowl, combine the mashed sweet potato, almond butter, cacao powder, coconut sugar, flour, baking powder, vanilla extract, and salt. Stir well, until a relatively smooth batter is formed. (You can do this in a food processor, if you prefer.)
  • Fold in the chocolate chips, if using. Transfer the batter to the prepared pan and use a spatula to smooth the top. Bake at 350ºF until the edges look dry and the center of the brownies have puffed up, about 35 to 40 minutes.
  • Let the brownies cool completely before slicing, or they will be too soft. Cut them into 16 small squares, and store the leftovers in an airtight container in the fridge. I think they taste even better when you serve them cold from the fridge the next day! Leftovers can be stored in the fridge for up to a week, or in the freezer for up to 3 months.