Prep and cook time: 40 mins
Makes: 16 brownies
- 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
- 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
- Preheat the oven to 180°C and line a 20 cm square baking pan with baking paper.
- 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.
- 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.
- When you are ready to serve the brownies, remove them from the pan, slice and enjoy!
- 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.