Happy National Brownie Day!
This yummy holiday also happens to fall right smack in the middle of final exams, so there was NO way I was going to miss celebrating this.
This recipe for sweet potato brownies is truly one of my favorite recipes ever. Plus, I love the blogger that was the inspiration behind it! She has a ton of wonderful recipes, many of which I’ve tried, many of which are on my “to bake” list.
Since my obsession with healthy remakes of classic indulgences began, I really don’t enjoy the originals as much anymore. With sweet potato, dates, brown rice flour, almond meal, and raw cocoa, these brownies are not only insanely good for you, they taste absolutely incredible. There is so much nutritional goodness in these treats!
Please enjoy the holiday with these brownies! You’ll feel happy, indulged, and amazing.
Sweet Potato Brownies
Recipe adapted from Deliciously Ella
- 2 medium to large sweet potatoes
- 2/3 cup of ground almonds
- 1/2 cup of buckwheat or brown rice flour
- 14 medjool dates (no sugar added)
- 5 tablespoons of raw cacao powder (unsweetened)
- 3 tablespoons of pure maple syrup
- Flaked sea salt to sprinkle on top
- 1/2 cup semi or bittersweet chocolate chips (optional, though not, in my opinion)
If you haven’t cooked your sweet potatoes, obviously do that first. You can peel and steam them, or, do as I do, and throw them in the oven unpeeled at 400 for 45 minutes and scoop out the roasted potato and discard the skin.
For the brownies, set your oven to 350 degrees.
To a food processor, add the cooked sweet potato and the dates. Blend together until combined fully. This mix alone is truly delicious and can probably be made into breads, cookies, muffins … everything.
In a large bowl, combine the sweet potato-date mixture with the remaining ingredients.
Fold in the chocolate chips until combined. Note: if you cooked your potatoes right before making the brownies and your batter is warm as a result, you will need to chill it first so the chocolate chips don’t melt.
Line an 8×8 baking tin with parchment paper and spread the brownie batter evenly. Sprinkle salt over the top for a little extra pizazz. Bake for 20 minutes, until a toothpick comes out dry when inserted. Remove from oven and let cool for AT LEAST 10 minutes. This step is very important so the brownies can properly set up.
At this point, I like to cut myself a brownie to eat because, well, who could possibly resist a warm brownie? But then, I place the brownies in the fridge to chill so they cut more easily. This is especially important if you use chocolate chips because they will be very ooey gooey 🙂
Just look at that flaked Himalayan salt …
Pack up and place in fridge for a healthy dessert anytime you want.