Sweet Potato Brownies (Flourless Recipe)

• servings: 16 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

1 ⅓ cup sweet potato puree

1/2 cup tahini

⅔ cup cacao powder

⅔ cup maple syrup

2 large eggs

1 teaspoon baking powder

2 teaspoons vanilla extract

½ teaspoon fine sea salt

½ cup chocolate chips (, plus extra for topping, optional)

Directions

Preheat your oven to 350ºF and lightly grease an 8-inch square pan. (A 9-inch pan would work, too.) Press a piece of parchment paper into the bottom of the pan to guarantee easy removal later.

If you haven't already measured the sweet potato, use a fork to mash the center of a baked sweet potato (or steamed sweet potato). Scoop and tightly pack it into the measuring cup, avoiding any skin.

In a large bowl, add the mashed sweet potato, almond butter, cacao or cocoa powder, maple syrup, eggs, baking powder, vanilla extract, and salt. Mix well until no large lumps remain. Fold in the chocolate chips.

Pour the sweet potato brownie batter into the prepared pan and sprinkle with a few extra chocolate chips, if you like. Bake at 350ºF for 30 to 32 minutes, or until the center of the brownies no longer looks wet.

These brownies will be very fragile when warm, so let them cool in the pan for at least an hour before slicing them into 16 squares. The center is so moist that you'll need to clean your knife between slices. Even though they will look thick, they are surprisingly fudgy! Leftovers can be stored in an airtight container in the fridge for up to a week.

Nutrition

• Calories: 190 kcal
• Total Fat: 11 g
• Saturated Fat: 2 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.01 g
• Cholesterol: 24 mg
• Sodium: 92 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 3 g
• Total Sugars: 13 g
• Protein: 5 g