The Perfect Paleo Sweetheart Brownies

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This post first appeared at PaleoHacks. You can see the original post here.

The secret behind these moist, super-chocolatey brownies? A Paleo, powerhouse ingredient: sweet potatoes!

Sweet potatoes are not only sustaining as a complex carbohydrate – they are also an excellent source of vitamin A (thanks to their beta-carotene content) and dietary fiber. But this isn’t merely a case of trying to hide a healthy ingredient in something palatable like brownies. No, these sweet potatoes make for some of the moistest brownies you’ve ever laid hands on. These sweet potato brownies strike just the right balance between cakey and fudgy.

They are easiest to make when you have some leftover, cooked sweet potato in the fridge, although the natural (unsweetened and unprocessed) canned version works, too. If you don’t have any pre-cooked sweet potato to start, simply bake them in the oven at 400°F for 45 minutes or until you can poke them easily with a fork.

Our recipe may have the occasional chunk of sweet potato throughout the brownie, which makes for a nice textural element. If you’d like to mask the sweet potato more, you can try puréeing the cooked sweet potato with a little water for a smoother texture before stirring it in.

With only a handful of simple ingredients, these sweet potato brownies are as easy to make as they are tasty. They’re even customizable: you can top with chocolate chips or add nuts to the batter. They’re the perfect chocolatey base for a host of Paleo-friendly treats, like coconut milk ice cream or chocolate frosting. If you prefer sweeter, not-as-dark chocolatey brownies, opt for more maple syrup. Honey works, too. If you’re a chocolate fiend, pair these with a warm cup of Paleo hot chocolate.

Paleo Sweetheart Sweet Potato Brownies

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  • Total time: 40 mins
  • Cook Time: 30 mins
  • Prep Time: 10 mins
  • Serves: 10

The secret behind these moist, super-chocolatey brownies? A Paleo, powerhouse ingredient: sweet potatoes!

Ingredients

  • 3 eggs
  • ¼ cup maple syrup, or more to taste
  • ½ cup melted coconut oil + extra for greasing
  • ¾ cup almond meal
  • 1/3 cup cocoa powder
  • 1 t baking powder
  • 1 cup cooked sweet potato
  • Optional: chocolate chips for topping

Instructions

  • Preheat the oven to 350°F. Grease baking pan with coconut oil.
  • Whisk together the eggs, syrup, and coconut oil until well combined. In a separate bowl, combine almond meal, cocoa powder and baking powder.
  • Whisk the dry ingredients into the wet. Whisk in the sweet potato.
  • Pour brownie batter into baking pan and bake for 30 minutes, or until an inserted toothpick comes out clean. If using chocolate chips, lightly press them on the brownie shortly after it comes out of the oven.