Sweet Potato Brownies
9 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- ¾ cup mashed sweet potato
- ¾ cup creamy peanut butter (or other nut butter)
- ½ cup maple syrup
- 2 tablespoons coconut oil (melted)
- 1 teaspoon pure vanilla extract
- ⅔ cup cocoa powder
- ⅓ cup oat flour
- ⅓ cup semi-sweet chocolate chips
Method
- Preheat the oven to 350°F (180°C), or 160°C for a fan oven. Line an 8-inch square baking pan with parchment paper and set aside.
- In a large bowl, whisk together the sweet potato, peanut butter, maple syrup, melted coconut oil and vanilla extract.
- Add the cocoa powder and oat flour and stir until well combined.
- Smooth the mixture into the bottom of the prepared pan and top with the chocolate chips, gently pressing them into the batter.
- Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out with only a few crumbs.
- Cool completely before slicing