Okay, get ready. These brownies are sensationally rich and tragically healthy - they are sweet but not too sweet, they are crisp on the top and fudgey on the inside and best of all NONE of your friends will believe the main ingredient is sweet potato. Plus, they are gluten-free, refined sugar free and pretty low in fat - if you do the HCLF thing.
I went into recipe testing for this one with the intention of keeping the ingredients list short, I really did, but I couldn't help myself, and while I am sure these will be perfectly great with just the seven base ingredients please don't resist adding the entire kitchen sink to make them your own - I provide you with what I added down below.
The thing that really makes these brownies though, is the sauce that you can a. drizzle over top elegantly once the recipe has cooled or b. dunk a still scaldingly hot brownie in which falls apart so you then scoop it out with your hands (I tried both option a. and b., of course). If you haven't invested in a bottle of blackstrap molasses yet, GET ON THAT SHIT. It is rich, chocolatey, bitter and complex and its packs a vitamin rich punch including a ton of naturally occurring iron, calcium and magnesium. It really adds some layers of flavor that you seldom see in the one-note world of brownies - but some coconut ice cream would be good here too. Woo-hoo.
Let me know if you try this recipe!
Serves: 6 slices • Prep Time: 10 min • Bake Time: 30 min
Brownie Base Recipe
- 1 large sweet potato, baked, skin removed
- 1/2 cup oat flour OR oats, ground into flour (you can grind it in your blender)
- 2 tbsp. almond butter
- 1/2 cup coconut sugar or another sweetener
- 1.5 tsp. baking soda
- 1/4 cup cacao powder
- 2 tbsp. almond milk
- 1/4 cup cacao nibs, nuts, or vegan chocolate chips (for texuture)
- 1 tsp. vanilla extract
- 1 tbsp. cinnamon (cuz, duh)
- 1 tbsp. blackstrap molasses (adds complexity and an even chocolatier flavor)
- 1 tbsp. nutritional yeast (adds a rich, buttery taste)
- 1/2 tsp. pink salt
Blackstrap Molassas Chocolate Sauce
- 3 tbsp. blackstrap molasses
- 2 tbsp. maple syrup
- 1 tbsp. coco or cacao powder
- 1 tsp. vanilla extract
- 2 tbsp. hot water
1. IN ADVANCE: Bake the sweet potato in the over at 425*F for 45 minutes, cool, and remove the skin.
Note: Don't waste your gas/electricity on one stinkin' potato - I made a whole bunch of potatoes for lunches and things, and reserved one for this recipe.
2. Preheat the oven to 350*F and line the bottom of an 8x8 pan with parchment paper or a little cooking oil spray.
2. Mash sweet potato until smooth and stir in oat flour, almond butter, coconut sugar, baking soda, cacao powder and almond milk (plus any additional items you choose).
3. Add your batter to the pan and spread it out in an even layer (this takes a minute, the batter is super thick).
4. Bake in the over for 25-30 minutes or until a toothpick inserted into the middle comes out clean.
Note: These brownies are best when chilled, if you can resist, put them in the fridge for at least an hour to set up.
5. While the brownies are in the oven or chilling, whisk together all ingredients for the blackstrap sauce and drizzle over the brownies once sliced and cooled - it will make for quite the presentation.
LIGHT & LOVE, LIVECLEAN KITCHEN