These Decadent Sweet Potato Brownies are a perfect blend of rich chocolate flavor and wholesome ingredients, making them a guilt-free indulgence. Free from gluten and butter, these brownies are moist and fudgy, thanks to the sweet potato base. The addition of peanut butter adds a creamy texture, while a touch of dark chocolate takes these brownies to the next level. With minimal sugar, they offer a healthier alternative to traditional brownies without sacrificing taste or satisfaction.
Why You'll Love This:
You’ll fall in love with these Sweet Potato Brownies because they offer an incredible fudgy texture and deep chocolate flavor with significantly less sugar and no gluten. The sweet potato not only adds natural sweetness and moisture but also boosts the nutritional value. The peanut butter provides a rich, nutty flavor that complements the chocolate perfectly. These brownies are easy to make and will satisfy your chocolate cravings without the guilt.
Perfect Occasion:
These brownies are perfect for any occasion where you want to enjoy a sweet treat without compromising on health. They make an excellent dessert for family dinners, potlucks, or parties where guests may have dietary restrictions. They're also great for meal prepping as a healthier snack option throughout the week. Serve them warm with a scoop of dairy-free ice cream for an extra special dessert.
Decoration Tips:
To enhance the presentation of these brownies, consider sprinkling some additional dark chocolate chunks or chips on top before baking. After baking, you can drizzle them with a bit of melted dark chocolate or dust them lightly with cocoa powder. For a touch of elegance, add a few fresh berries or a sprig of mint on the side when serving.
Ingredients:
- 120 grams of cooked sweet potato, mashed
- 1 egg
- 30 grams of peanut butter
- 20 grams of cane sugar
- 15 grams of unsweetened cocoa powder
- A pinch of salt
- A pinch of baking powder
- 15 to 20 grams of dark chocolate
Instructions:
- Preheat your oven to 180 degrees Celsius.
- In a bowl, combine the mashed sweet potato and egg, mixing until smooth.
- Add the peanut butter, cane sugar, unsweetened cocoa powder, salt, and baking powder to the mixture. Stir until all ingredients are well incorporated.
- Chop the dark chocolate into small pieces and fold them into the batter.
- Pour the batter into a greased or lined baking pan, spreading it evenly.
- Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Allow the brownies to cool in the pan before cutting into squares.
Enjoy!
