Ingredients
- Cooked sweet potato, mashed: 1 cup
- Almond flour: 1 cup
- Unsweetened cocoa powder: 1/2 cup
- Maple syrup: 1/2 cup
- Coconut oil, melted: 1/4 cup
- Dairy-free chocolate chips: 1/2 cup
- Baking soda: 1 teaspoon
- Vanilla extract: 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C) and grease or line an 8×8 inch baking pan.
- Step 2: In a large bowl, combine the mashed sweet potato, almond flour, cocoa powder, maple syrup, melted coconut oil, baking soda, and vanilla extract. Mix until well combined.
- Step 3: Fold in 1/4 cup of the dairy-free chocolate chips.
- Step 4: Pour the batter into the prepared baking pan and spread evenly.
- Step 5: Sprinkle the remaining 1/4 cup of chocolate chips on top.
- Step 6: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Let cool completely before cutting into squares.
Notes
- Store cooled brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week for longer-lasting freshness.
- For a warm, gooey treat, microwave a brownie slice for 10-15 seconds.
- Serve these fudgy brownies with a scoop of dairy-free ice cream and a sprinkle of sea salt for an extra touch of deliciousness.
- For best results, ensure your mashed sweet potato is completely smooth and without lumps before mixing to create a uniformly textured brownie.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American