Mint Chocolate Brownies (Sweet Potato)
Sweet potatoes makes these gluten-free brownies a healthy tasty treat!
- 2 oz unsweetened dark chocolate
- ¼ cup almond butter
- 1 cup sweet potato mash/puree
- ½ cup coconut sugar sub white sugar
- 1 large egg plus 1 egg yolk room temp
- 1 1/2 tsp peppermint extract
- ⅓ cup cocoa powder
- 2 tbsp coconut flour
- ½ tsp baking soda
- 3/4 cup chocolate chips
- cup optional: 1/4 mint chips
- pinch of salt
Preheat your oven to 350 degrees and line a square 8" baking pan with parchment paper
In a saucepan over low heat, combine the unsweetened baking chocolate and almond butter, stirring, until melted and smooth, then remove from heat
Stir in the sweet potato puree, coconut sugar, and peppermint extract and beat well.
Beat in the egg and yolk until well incorporated.
Sift in the the cocoa powder, coconut flour, baking soda and salt (still in the saucepan) until just combined.
Stir in the chocolate chips and pour the batter into the prepared baking pan and spread evenly. Batter will be lumpy but try to smooth as much as possible.
Put the pan in the oven and bake for 20-25 minutes, depending on how hot your oven is. Remove from oven and allow to cool in the pan completely before cutting into squares and serving.
Drizzle melted chocolate on top if desired!
Brownies are one of my favorite guilty pleasures. Chocolatey, decadent, fudgy and delicious! Typically they’re made with lots of chocolate, butter, flour, and sugar – aka everything most healthy eaters try to avoid or eat in moderation. This version instead relies mostly on sweet potatoes which I promise you cannot detect!
Sweet potatoes definitely live up to their name in that they’re delightfully sweet and the perfect swap for blood sugar raising high-calorie regular old white sugar. They add a real punch of fiber and B vitamins to this traditionally unhealthy treat so feel free to take a second one (or a third)!
Sweet potatoes are a truly awe-inspiring ingredient in my mind, so versatile, healthy and delicious! You’re absolutely doing yourself a favor by indulging in one of these brownies.
I love the mint chocolate combo but if you are one of those crazy people who doesn’t like the light refreshing zing of peppermint to cut the richness of the chocolate, you can always swap the mint extract for vanilla to keep it purely chocolatey.
The sweet potato provides the bulk of the dough and moisture meaning you don’t need any oil or flour! Can you believe that? None! There are two tablespoons of coconut flour as the only ‘grain’ in this recipe meaning these are technically paleo friendly for those of you adhering to the caveman way of life. (Which frankly still confuses me, the fact that the paleo diet claims to imitate the caveman diet but I struggle to picture a caveman baking with coconut flour.)
These are perfect for using up leftover sweet potatoes if you have any lying around. If you don’t have any leftovers, you can do a quick-baked potato by putting one in the microwave (be sure to poke some holes in it first) for about 5 minutes until soft.
These don’t have quite the same crackly top and chewiness of your standard box brownies but I promise they are filled with chocolately goodness and should satisfy a brownie craving without compromising your desire to eat healthily! And for real you can’t taste the sweet potatoes I swear. Try it you’ll see!
This recipe was inspired largely by Paleo Running Momma over on her healthy blog!