Sweet Potato Brownies Even though I’m a girl who grew up on Ghirardelli boxed …

Sweet Potato Brownies 🧡

Even though I’m a girl who grew up on Ghirardelli boxed brownies, I can easily say sweet potato brownies are the most gooey, moist and yummy brownies I’ve had! Hard to believe, but it’s true! I added some pumpkin dairy-free topping using @violife_foods cream cheese (naturally colored by pumpkin ofc) to make them the perfect Halloween treat!

Ingredients:
– 1 cup of mashed sweet potato (cooked)
– 1/4 cup of pure maple syrup
– 1/4 cup of almond butter (@justins)
– 1/4 cup of coconut oil (melted and cooled)
– 1 tsp of vanilla extract
– 1/2 cup of cocoa powder (can use cacao for a more natural/less sweet taste)
– 1/4 cup of coconut flour
– 1/4 tsp of sea salt
– 1/2 cup of chocolate chunks (dairy free for vegan)

Directions:
1. Preheat oven to 350 degrees
2. In a medium bowl whisk together sweet potato, maple syrup, coconut oil, almond butter and vanilla until smooth with no chunks
3. Add in cocoa, coconut flour, salt and mix together completely
4. Last, fold in chocolate chunks
5. Pour batter into parchment-lined square pan
6. Bake for 35-30 min or until cooked all the way through (note: they’re naturally a little goo-ier and fudgy)

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