Sweet potato brownies paleo, gluten free, grain free and sugar free. A delicious clean eating coconut flour recipe with the most amazing fudgy chocolate texture and only 44 calories per slice and 2.6 g net carbs.
Servings: 16brownies squares
1smallsweet potato puree1/2 cup sweet potato puree
Line a square brownie pan (24 cm x 24cm) with parchment paper. Set aside.
Prick the sweet potato with a fork (keep skin on). Place on a microwave safe plate and microwave for 5-6 minutes or until the sweet potato is entirely soft and you can easily insert a knife through it. You can also bake your sweet potato at 350F for 35-40 minutes.
Cut lengthwise - be careful it is very hot - cool down for 10/15 minutes then scoop out the sweet potato flesh. Set aside in a bowl. You need 1/2 cup sweet potato flesh/puree.
In your food processor with the S blade attachment add all the ingredients except the optional ingredients.
Process for 30 seconds to 1 minute on medium speed until all the ingredients comes together and you obtain a shiny smooth batter.
Pour the brownie batter into a large mixing bowl and stir in chocolate chips and chopped pecan nuts, if used.
Transfer batter into the prepared square pan. Spread the batter evenly in the pan using a spatula.
Bake for 20-25 minutes or until the top and sides are set.
Cool down 10 minutes in the pan before pulling out the brownie from the pan using the parchment paper to pull out the brownie easily. Transfer the brownie on a cookie rack to cool down to room temperature before decorating.
Melt your dark chocolate (use your favorite one anything >70% cocoa is a healthy option) in a small mixing bowl. I microwave mine by 30 seconds burst, stir and repeat until fully melted and shiny.
Spread evenly on top of the brownie with a spatula.
Freeze 10 minutes to set the chocolate frosting quickly. Freezing also add an extra fudgy texture to the brownie!
Cut into 16 brownie squares and enjoy.
Store in the fridge in an airtight container up to 4 days.
Vegan option: replace the 2 eggs by chia gel and an extra 1/2 cup almond milk -this is necessary or the batter is too dry with you only use chia gel. For the chia gel, stir 2 tablespoons of chia seeds into 6 tablespoons of water. Set aside 15 minutes until it forms a gel. Add in the recipe instead of eggs with an extra 1/2 cup of almond milk.Storage:I don't recommend to freeze this recipe. However, it stores very well for 4 days in an airtight container in the fridge. The brownie is even more fudgy when stored in the fridge. Sweetener options per diet: make sure you are using sugar free maple flavored syrup made of natural monk fruit. If you are not sugar free use maple syrup, or agave syrup or brown rice syrup (not if you are paleo) or even honey (not if you are vegan!)