These decadently delicious Sweet Potato Brownies not only feature our Chocolate Sea Salt Almond Butter, but are also from the amazing mind of our Spoontern (Big Spoon intern), Linnea! We hope you enjoy!
PREP TIME: 10 MINS COOK TIME: 23 MINS YIELD: 9 BROWNIES
INGREDIENTS (refined sugar free!):
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1 large sweet potato, cooked (see Notes below)
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175g (¾ cup) Chocolate Sea Salt Almond Butter, stirred well before measuring
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60g (¼ cup) unsweetened apple sauce
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160g (1/2 cup) maple syrup (see Notes below)
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2 eggs
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2 tsp vanilla extract
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¾ tsp apple cider vinegar
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62g (2/3 cup) cocoa powder
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24g (3 tbs) all-purpose flour
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¼ tsp baking soda
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½ tsp salt, plus more for topping
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Chocolate chips or chopped chocolate for topping, optional
NOTES:
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The sweet potato can be cooked in multiple ways. For efficiency, cube and boil for 15-20 minutes, until tender and skin is beginning to separate from the meat. For a deeper flavor, roast in the oven at 400F for approximately an hour. Let cool for at least 20 minutes before peeling.
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170g (1/2 cup) honey can be used in the place of maple syrup.
INSTRUCTIONS:
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Preheat your oven to 350F. Line an 8x8 baking dish with parchment paper.
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In a medium bowl, use a fork to mash your peeled sweet potato until no clumps remain. Add the Chocolate Sea Salt Almond Butter, apple sauce, and maple syrup, and whisk until fully combined and smooth.
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Add in the eggs, vanilla, and apple cider vinegar (make sure that the sweet potato is not hot enough if just prepared to cook the eggs), and whisk for another two minutes.
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In a separate, small bowl, combine the cocoa powder, flour, baking soda, and salt. Fold the dry ingredients into the wet ingredients until just combined.
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Spread the brownie batter into your prepared pan. Top with chocolate chips or chopped chocolate, if desired.
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Bake for 23-26 minutes, until the top is mostly matte and the edges are pulling away from the pan. Top the finished brownies with sea salt and allow to cool in pan. These brownies are delicious warm, but become fudgier as they cool to room temperature (we generally wait at least 2 hours before cutting and serving)!
