Sweet Potato Brownies
These brownies are just heavenly and a popular fan favourite! They’re sweet, dense, decadent in flavour and hide vegetables. A must try!
Prep: 15 min | Cook: 30 min | Makes: 16
Sweet Potato Brownies
Wet:
1 cup sweet potato, peeled and coarsely grated
2 eggs
¼ cup melted coconut oil
½ cup maple syrup
Dry:
⅓ cup cacao powder
½ cup almond meal or wholemeal plain flour
⅓ cup dark chocolate chips
¼ tsp salt
1 tsp baking powder
01 Preheat oven to 175°C.
02 Add wet ingredients to a medium bowl and whisk to combine. In a separate bowl, combine dry ingredients.
03 Pour wet mixture into dry mixture and stir to combine.
04 Transfer to a lined 20cm x 20cm baking dish. Bake for 30 minutes.
Store: In an air tight container in the fridge for up to 3 days, or freeze for months.
Dietaries:
To make this recipe gluten free, use almond meal. To make this recipe dairy free use dairy free chocolate. To make this recipe nut free use plain flour.
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