Sweet Potato Brownies - Sweet Potato Puree – Almond Butter – Melted Coconut Oil – Maple Syrup – Vanilla Extract DRY INGREDIENTS – Unsweetened Cocoa Powder – Coconut Sugar – Oat Flour – Baking Soda – Dark Chocolate Chips – Salt
– In a large mixing bowl, add almond butter, maple syrup and coconut oil. Stir to combine. If too dry, microwave for 20 seconds to soften the nut butter and make it easier to stir.
Stir in the sweet potato puree and vanilla extract. Fold in the dry ingredients: cocoa powder, oat flour, coconut sugar, and baking salt.
When the Sweet Potato Brownie batter comes together, incorporate the dark chocolate chips into it.
Press the brownie batter into an 8-inch square brownie pan with parchment paper. Sprinkle extra chocolate chips on top if desired.
Bake the Sweet Potato Brownies at 350°F (180°C) on the center rack of the oven for 20-25 minutes or until set on top, crackled, and a pick inserted in the center comes out clean.
Serving: 1 Slice Makes: 16 Brownies
Prep: 10 Minutes Cook: 20 Minutes