Fudgey, Crunchy Sweet Potato Brownies
Wet ingredients
1 ½ cups semi-sweetened chocolate (chopped) or chocolate chips
½ cup plant-based milk, such as almond, soy or coconut
2 cups roughly chopped sweet potato, steamed, boiled or baked
½ cup runny almond butter, or any other nut or seed butter
Dry ingredients
1 ¾ cups plain flour
1 cups coconut or dark brown sugar
2 tbsp cocoa powder
½ tsp baking powder
To decorate (optional)
¼ cup roughly chopped chocolate or chocolate chips
3 tbsp walnuts or pecans, chopped
Melt the chocolate and milk in a small saucepan over medium heat. Add the cooked sweet potato and almond butter. Use a stick blender (or stand blender or food processor) to puree the mixture. Set aside to slightly cool.
Mix all the dry ingredients in a large bowl until there are no lumps. Add the chocolate mixture and mix until combined. The batter should be thick and fudgy.
Scoop the brownie batter into your baking pan and smooth the surface.
Optional: sprinkle the extra chocolate and walnuts/pecans on top and gently press them into the batter.
