Prep and cook time: 40 mins

Makes: 16 brownies

INGREDIENTS:

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

METHOD:

1. Preheat the oven to 180°C and line a 20 cm square baking pan with baking paper.
2. 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.
3. 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.
4. Scoop the brownie batter into your baking pan and smooth the surface.
5. Optional: sprinkle the extra chocolate and walnuts/pecans on top and gently press them into the batter.
6. Bake the brownies for 15-20 minutes (shorter for fudgier, longer for crispier). The brownies are ready when you can insert a skewer into the middle and there are only some crumbs on your skewer. Allow the brownies to cool in the baking pan.
7. When you are ready to serve the brownies, remove them from the pan, slice and enjoy!
8. Store the brownies in an airtight container at room temperature up to 1 day, in the fridge for up to 1 week or in the freezer for up to 1 month.

This recipe was created for us by Anthea aka Rainbow Nourishments. You can follow her on Instagram here, and checkout all of her delicious Vegan recipes at her website here!