Description
A rich, gluten-free brownie made with sweet potato puree and dark cocoa. These brownies have a dense, fudgy texture and a deep chocolate flavor.
Ingredients
Scale
- 1 cup mashed sweet potato (smooth puree)
- 1/2 cup melted coconut oil
- 1/2 cup maple syrup
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350F (175C) and line an 8×8 inch baking pan with parchment paper.
- In a large mixing bowl, stir together the smooth sweet potato puree, melted coconut oil, maple syrup, and vanilla extract until combined.
- Sift in the cocoa powder, baking powder, and salt. Stir until the dry ingredients are fully integrated and the batter is smooth.
- Pour the batter into the prepared baking pan and level the top with a spatula.
- Bake for 25-30 minutes, or until the edges are firm and a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from the oven and let the brownies cool completely in the pan for at least 30 minutes before slicing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American