Mint Chocolate Brownies (Sweet Potato)
Sweet potatoes makes these gluten-free brownies a healthy tasty treat!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12
Ingredients
- 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
Instructions
-
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!