Description
Super fudge-y brownies made with SunButter and sweet potato. Sweetened with maple syrup and dark chocolate chips. Perfect for a decadent fall dessert!
Ingredients
- 1 cup canned sweet potato purée
- 1/2 cup pure maple syrup
- 1/2 cup No-Sugar-Added SunButter
- 1/2 cup raw cacao powder
- 1/2 tsp baking powder
- 2/3 cup almond flour
- 1/2 cup vegan dark chocolate chips + more for topping
Instructions
- Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper. Set aside.
- Add the sweet potato purée, maple syrup, and SunButter to a large mixing bowl and stir to combine.
- Sift in the cacao powder and baking powder and stir to combine. Add in the almond flour and stir until you have a thick batter.
- Fold in the chocolate chips.
- Transfer the batter to your parchment-lined baking dish and spread it into an even layer using a spoon or rubber spatula. Then top the pan with additional chocolate chips.
- Bake the brownies on the center rack for 30-35 minutes. Brownies are done when the edges start to pull from the pan and a toothpick inserted into the center comes out mostly clean. Remove from the oven and allow brownies to cool slightly before slicing and serving.
- Once cool, lift the brownies out of the pan and slice them into squares. Enjoy immediately!
- Store leftover brownies in an airtight container in the fridge for one week. Freeze for long term storage.
Notes
This post is brought to you by SunButter, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Oven-Bake
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined-Sugar-Free