Tried a new recipe today. It sounds strange at first, but I promise, these brownies are fudgie and delicious.
– Prep time: 10 mins
– Cook time: 30 mins
– Yields: 9 brownies
Ingredients
– 1 cup Cooked sweet potato, mashed (approx. 1 large sweet potato)
– 1 cup Creamy nut butter (I used peanut butter)
– ½ cup Pure maple syrup
– ¼ cup Unsweetened cocoa powder
– 1 Large egg
– 1 tsp Vanilla extract
– 1 ½ tsp Baking powder
– ½ cup Semi-sweet chocolate chips
– Optional: A pinch of sea salt for topping
Instructions
Prep the Oven: Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan or line it with parchment paper for easy removal.
Make the Batter: In a large bowl (or food processor for a smoother texture), combine the mashed sweet potato, nut butter, maple syrup, egg, vanilla, cocoa powder, and baking soda. Mix until completely smooth and combined.
Fold in Chocolate: Stir in the chocolate chips by hand. The batter will be thick.
Note: If the batter is difficult to stir, you can add a tablespoon of 2% milk to loosen it slightly.
Bake: Spread the batter evenly into the prepared pan. Bake for 25–30 minutes.
Check: A toothpick inserted into the center should come out clean or with just a few crumbs.
Cool Completely (Important): Unlike regular brownies, flourless brownies are very soft when hot. Let them cool completely in the pan (at least 30-45 minutes) before slicing to ensure they hold their shape.
Nutrition
Calories: ~300
Total Fat: 18g
Total Carbohydrates: 32g
Dietary Fiber: 4g
Sugars: 20g
Protein: 9g
