Fudgy, Decadent Brownie Recipe With Sweet Potatoes
Fudgy chocolate brownies that are healthy enough to eat for breakfast!
Equipment
- Baking tray roughly 12" by 9"
- Wooden spoon
- 2 Mixing bowls
Ingredients
- 1 cup cooked sweet potatoes Microwave a medium sized sweet potato until soft, leave to cool, then scoop flesh from skin.
- ¾ cup smooth, peanut butter Make sure it doesn't have added oils or refined sugars, just 100% peanuts.
- ½ cup cacao Carob can be used as a substitute for caffeine free option.
- ½ cup maple syrup
- ⅔ cup oat flour Make oat flour by blitzing rolled oats in your high speed blender.
- 2 Tbsp plant milk Any kind
- 1 Tbsp vanilla essence
- 1 tsp baking powder
- Pinch salt
- 100 g , chopped dark chocolate (75%+ cacao content) Optional
Instructions
- Pre-heat oven on 180 C (356 F).
- Line a baking tray roughly 12" by 9" with either tin foil or parchment paper.
- Add all wet ingredients, including sweet potatoes) to a large mixing bowl and blend together thoroughly.
- Add all dry ingredients to another bowl and mix together.
- Now fold in your dry (including dark chocolate if using) and mix together gently. Don't over mix as you'll make your batter too tight, just gently mix until combined.
- Pour into your baking tin and make sure the mixture is spread evenly.
- Bake for around 22-23 minutes. Go for the shorter time if you want them more fudgy.
- Cool and refrigerate for up to 10 days.