This recipe was inspired by eatdrinkpaleo.com here
Recipe makes 12 servings.
Approximate Cook Time: 40 minutes
|1||large||sweet potato(es), peeled and grated or baked and peeled|
|1/2||cup(s)||coconut oil, melted|
|1||cup(s)||cocoa powder, unsweetened|
|1||cup(s)||chocolate chips, dark|
- Preheat oven to 365 F.
- Combine the sweet potato, eggs, vanilla, honey, and oil in a large bowl. In a smaller bowl, combine the baking powder, baking soda, cocoa powder and coconut flour and stir. Stir this into the wet mixture until well combined.
- Line an 8x8 cake pan with parchment paper. Spread the batter in the pan, and bake for 25-30 minutes. Brownies are done when a toothpick inserted in the center comes out clean. Be careful not to over bake!
- All the brownies to cool before removing from the pan.
- To make the icing, combine the chocolate chips and coconut oil in a pan on the stove. Heat over low heat until melted and stir in the vanilla. Allow to cool completely (you can put it in the fridge for 15 minutes or so to speed up the process), and then whip with a hand mixer until fluffy. Spread over cooled brownies before slicing. Top with fresh berries for a nice touch!