I'm very motivated to create chocolate recipes that can double as quality nutrition and I think I'm onto a little something with this recipe. This recipe packs the nutrition power house of sweet potatoes along with some peanut butter for a soft, rich brownie that could double as a cake dessert too as it isn't overly dense and fudgy. Although I enjoyed my brownie plain this weekend, I think it would be to die for layered and topped with a coconut whipped cream and banana slices. Instead of conventional sugar, this recipe only uses maple syrup to keep the refined sugar count to a minimum too so I may even grab one of these for breakfast one morning this week. Annnddd....to top it all off, I made these super quick in my Vitamix. Blender Brownies for the win!
I hope that the weather is more spring like wherever you are because we. are. still. getting. snow. here. Enough. Seriously.
I hope you enjoy the brownies!
Grain Free Chocolate Peanut Butter Brownies
(makes approximately 12 small brownies)
-1 cup mashed, baked sweet potato
-1/3 cup maple syrup
-1/2 cup peanut butter
-1/3 cup organic raw cacao powder
-1/4 cup coconut flour
-1 tsp baking powder
-1/2 tsp salt
Pre-heat oven to 350 degrees. Place all ingredients in a high powered blender with the wet ingredients first. Blend until a thick batter forms. Line an 8x8 inch square baking dish with parchment paper. Pour the batter onto the parchment paper and use a rubber spatula to smooth and spread the batter evenly around the pan. Bake for 20-25 minutes until a toothpick inserted to the middle of the pan comes out clean. Remove from the oven and allow to cool completely before lifting the parchment paper out of the dish and slicing the brownies.
New England wife and mom. Faith, fitness, yoga, baking, cooking and constantly cleaning my kitchen.