Sweet potato and peanut butter brownies

Sweet potato brownies

Difficulty: Medium
Servings

12

brownie squares
Prep time

25

minutes
Cooking time

40

minutes
Calories per serving

335

kcal
Total time

1

hour 

5

minutes

These brownies are delectable, rich and fudge-y. Sweet potatoes works its magic by making these brownies super soft and moist to eat.

Ingredients

  • 3/4 cup rolled oats flour

  • 1/2 cup smooth peanut butter

  • 3/4 cup cacao powder

  • 1/4 cup ground roasted hazelnut flour/powder

  • 2 tbsp coconut oil

  • 450 grams boiled and mashed sweet potato

  • 1/4 cup of boiled sweet potato water

  • 1 tsp baking powder

  • 1/4 tsp salt

  • 100 grams mejdool dates

  • 10 tbsp maple syrup or agave nectar or honey

  • 1 tsp pure vanilla extract

  • 1/4 cup roasted roughly-chopped walnuts (or pecans or hazelnut)

  • (Optional) 1/4 cup roughly-chopped semi-sweet chocolate chunks

Directions

  • Pre-heat the oven to 180 degree Celsius/350 degree Fahrenheit/Gas mark 4
  • Line a 9 inch square baking tin with a parchment paper and keep aside
  • Pulse the mejdool dates and boiled sweet potato until well combined
  • In a large bowl combine the oat flour, hazelnut flour, cacao, salt and baking powder
  • Transfer the sweet potato and date mix into a bowl. Add melted coconut oil, maple syrup, vanilla extract and peanut butter and mix together until well combined
  • Mix ingredients from steps 4 & 5 together into the bowl
  • (Optional) Fold the chopped walnuts/pecans/hazelnuts and semi sweet chocolate chunks into the brownie mix
  • Transfer the brownie mix to the lined baking tin and spread evenly
  • Sprinkle over some chocolate chunks and roughly chopped walnuts
  • Bake the brownie at 350 degree F, 180 degree C, Gas mark 4 for 40 minutes or until the skewer inserted into the centre comes out clean. Bit of crumbles on the skewer is absolutely fine.

Notes

  • Enjoy this brownie on their own or with a scoop of salted caramel or vanilla ice cream

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