Whether it’s an extra fudge layer on top, caramel frosting with chocolate chunks (holla!) or my triple chocolate pumpkin ones with 85% dark chocolate thrown into the batter, um, just because. I just can’t stop!
I think it’s actually very simple – you cannot mess up brownies by adding TOO MUCH chocolate – they only get fudgier, richer, and chocolate-ier, which I suspect is what you want if you’re making brownies to begin with.
I don’t typically hang out with chocolate haters (we can still be friends, but, just saying.) Even still, I can’t imagine hearing a person say, after biting into a rich fudgy brownie “these brownies are okay, but, I dunno, too much rich chocolate flavor.” No. People don’t say things like that after biting into a brownie.
Now, even if you did know before eating one that these incredible brownies are made with sweet potato and happen to be Paleo, you definitely would NOT say, after biting into one – “I taste the sweet potato.” Because, you 100% cannot taste the sweet potato in these brownies.
Much like pumpkin brownies, the sweet potato only adds to the texture, and, of course provides some natural sweetness and other good things! Good things like vitamins, fiber, and healthy, “real-food” carbs.
Ingredients
- 2 oz unsweetened baking chocolate cut into pieces
- 1/4 cup creamy almond butter
- 1 cup sweet potato mash/puree*
- 1/2 cup organic coconut palm sugar
- 1 egg plus 1 egg yolk
- 1 tsp pure vanilla extract
- 1/3 cup unsweetened cocoa powder or raw cacao
- 1 tbsp organic coconut flour
- 1/2 tsp baking soda
- 1/8 tsp fine grain sea salt
- 1/2 cup dark chocolate chips**
Instructions
- Have all your ingredients at room temperature, measured and ready to go before beginning. Preheat your oven to 350 degrees and line a square 8" baking pan with parchment paper***
- In a medium saucepan over low heat, melt together the unsweetened baking chocolate and almond butter, stirring, until smooth, then remove from heat.
- Stir in the sweet potato puree, coconut sugar, and vanilla and beat well. Then, beat in the egg and egg yolk until creamy.
- In a separate small bowl, combine the cocoa powder or cacao, coconut flour, baking soda and salt. Mix the dry ingredients into the wet (still in the saucepan) until just combined, being careful not to overmix.
- Finally, stir in the dark chocolate chips. Transfer the batter into the prepared baking pan using a rubber spatula to scrape all the brownie batter into the pan and spread evenly.
- Bake in the preheated oven for 20-25 minutes, being careful not to overbake. Remove from oven and allow to cool in the pan completely (2 hours) before cutting into squares and serving.
- Optional - make a drizzle with 1/4 cup dark chocolate morsels and 1 tbsp coconut butter and microwave in a small bowl to melt, then drizzle over the brownies to serve. Enjoy!
Thanks done share recipes to : https://www.paleorunningmomma.com/paleo-sweet-potato-brownies/