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
2 tbsp ground flaxseed
6 tbsp water
1 large baked sweet potato, skin removed OR
1 16 oz. can sweet potato puree
¼ cup melted coconut oil
4 tbsp maple syrup or sweetener of choice
1 cup seed or nut butter of your choice
½ cup raw cacao powder
½ tsp sea salt
½ tsp baking soda
1 cup chocolate chunks or chips
handful of rose petals
sea salt flakes
Preheat oven to 375°F. Grease an 8×8 baking pan with oil of choice or line with parchment paper.
Make flax eggs** by stirring together ground flaxseed and water in a small bowl. Set aside for at least 10 minutes.
Combine flax eggs and all remaining ingredients (except chocolate chips) in a large mixing bowl until super smooth. Add chocolate chips.
Pour batter into a baking pan and spread evenly.
Bake for about 30 minutes, checking in occasionally. Brownies should be slightly firm on top.
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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