Fudgy Sweet Potato Brownies
Surprise - these sneaky sweet potato brownies have an entire serving of veggies hidden in them! Fudgy, moist, and perfectly sweetened... you'll never guess the secret.
Ingredients
Sweet Potato Brownies
- 3 ct. sweet potatoes or a 2 cups of sweet potato puree
- 2 tbsp. coconut oil melted
- 2 tsp. vanilla extract
- 2 ct. eggs
- ½ cup maple syrup
- ½ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 tsp. baking powder
- ½ tsp. salt
- ½ cup chopped pecans (optional)
Sweet Potato Frosting
- 1 ct. sweet potato or 1 cup of sweet potato puree
- 5 oz. chocolate melted
Instructions
- Preheat oven to 425°F. Wash and poke the sweet potatoes all over with a fork.
- Roast them on a foil-lined sheet pan for an hour, until fork tender.
- Remove the sweet potatoes and let them cool enough to be handled. Remove the flesh and mash thoroughly.You need 2 cups of puree for the brownies, and 1 cup for the frosting.
- In a large bowl, stir together the sweet potato puree, melted coconut oil, vanilla extract, eggs, maple syrup, and cocoa powder until combined.
- In a separate bowl, mix the flour, baking powder, and salt. Pour the dry ingredients into the wet bowl, a little at a time, and mix.
- If using nuts, stir in the chopped pecans.
- Preheat your oven to 350°F. Spray a baking pan with non-stick cooking spray and line the bottom with parchment paper.
- Pour the brownie mixture into your baking pan and bake for about 25 minutes on the center rack.
- Let it cool completely in the refrigerator.
- Meanwhile, stir together the remaining 1 cup of sweet potato puree with the melted chocolate.
- Cover your cooled brownies with the sweet potato frosting. Put the brownies back into the fridge until the frosting is set. Enjoy!