Who doesn’t love a dark chocolate fudgy brownie, if you don’t you are definitely looking at the wrong recipe (No shade). But sometimes you might get a bit of a health kick and want to incorporate more veggies into your diet. This is exactly what these brownies are meant for, packed with over a full sweet potato this brownies will help you reach your 5 a day goal! I’ve also included a chocolate sweet potato frosting, and topped it with roasted peanuts. The frosting also works great as a vegan frosting for any other recipes.
- 4 ounces unsweetened chocolate(melted)
- 1(280g) cup peanut butter
- 11/3(550g)cup sweet potato puree
- 1 tablespoon coconut oil
- 1 cup(180g)cup coconut sugar
- 2 teaspoons pure vanilla extract
- 4 medium eggs
- 1/2(50g) cup cocoa powder
- ⅓ (60g)tablespoons unbleached all purpose flour
- 1/4 teaspoon salt
- Preheat the oven to 350ºF. Line an 8×8 baking pan with parchment. In a large bowl mix combine eggs and coconut sugar, whisk until lighter in color. Then add the melted chocolate, coconut oil and vanilla . Mix until smooth. In a separate bowl combine the cocoa powder, flour, and salt, and fold into wet ingredients until smooth
- Transfer the batter to the prepared baking pan and spread out evenly. Bake 20 minutes, then remove from the oven and allow to cool completely before frosting.
Sweet potato frosting
- 113 (550g) cup sweet potato puree
- 5 ounces semi chocolate
- 1 tbs cocoa powder
- Melt chocolate, and into sweet potato along with cocoa powder. Place in fridge until chilled. Once chilled whip on high until fluffy. Spread the frosting onto the cooled brownies and top with desired toppings. Enjoy now, or refrigerate for up to 5 days