sea salt sweet potato brownies
with a secret ingredient to make them chocolatey, fluffy, and complex.
Ingredients
- 1¼ cup blended, cooked sweet potato pierce with a fork, bake on 400 for about 40-60 minutes until soft
- ⅔ cup oat flour I just blended up oats, so they were a little less fine than traditional oat flour
- ½ cup cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 1 tbs instant coffee
- 1½ tsp vanilla extract
- ⅔ cup maple syrup
- ½ cup runny peanut butter
- ¼ cup chocolate chips
- flakey sea salt for topping
Instructions
- If not already baked, bake sweet potato in the oven at 400 degrees for 40 to 60 minutes. Make sure you stab with a fork beforehand to allow for ventilation. If using pre-cooked sweet potato, skip to next step.
- Preheat oven to 375 degrees and line an 8x8 baking dish with parchment paper (or grease the bottom).
- In a large mixing bowl, whisk together oat flour, cocoa powder, baking powder, salt, and instant coffee.
- Blend sweet potato until there are no clumps and add to large mixing bowl with vanilla, maple syrup, and peanut butter. Mix thoroughly.
- Stir in chocolate chips, then spread mixture into 8x8 dish.
- Bake for 20 minutes, then lower temperature to 350 and bake for around 5 to 10 more minutes, until center is set and outside is golden.
- Top with flakey sea salt and enjoy.
Tried this recipe?Let us know how it was!