We love these fudgy, decadent, refined sugar-free brownies. The secret ingredient? Sweet potatoes! Sweet potatoes give these brownies an extra fudgy texture and add just the right amount of sweetness.
Sweet Potato Brownies*
Gluten-Free, Vegan, Dairy-Free, Nut-Free
Ingredients
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2 tbsp ground flaxseed
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6 tbsp water
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1 large baked sweet potato, skin removed OR
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1 16 oz. can sweet potato puree
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¼ cup melted coconut oil
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4 tbsp maple syrup or sweetener of choice
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1 cup seed or nut butter of your choice
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½ cup raw cacao powder
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½ tsp sea salt
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½ tsp baking soda
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1 cup chocolate chunks or chips
For garnish
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handful of rose petals
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sea salt flakes
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chopped pistachios
Directions
Step 1
Preheat oven to 375°F. Grease an 8×8 baking pan with oil of choice or line with parchment paper.
Step 2
Make flax eggs** by stirring together ground flaxseed and water in a small bowl. Set aside for at least 10 minutes.
Step 3
Combine flax eggs and all remaining ingredients (except chocolate chips) in a large mixing bowl until super smooth. Add chocolate chips.
Step 4
Pour batter into a baking pan and spread evenly.
Step 5
Bake for about 30 minutes, checking in occasionally. Brownies should be slightly firm on top.
Step 6
Remove from oven and allow to cool before garnishing and serving.
*Inspired by Sahara Rose’s Eat Feel Fresh Sun-Butter Sweet Potato Brownies
**A flax egg is a vegan egg substitute, that is made up of ground flax seeds and water. After a few minutes, the mixture will begin to thicken and get goopy (like an egg) – and you have your flax egg!
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